Monday, May 4, 2015


Most of the time I'm pretty frugal when it comes to our meals. But, every now and then, I splurge a little.  Well, this time maybe a lot.  I have been wanting lobster for a while now, so I decided to just go on and get it.  This Grilled Surf & Turf dinner was absolutely amazing!  The picture here doesn't do it justice, but the lobster tails I bought were 1 foot long and weighed 1 lb each!  Ridiculous, I know.  But I only bought two lobster tails and two ribeyes, and the four of us split them.  I served them with baked potatoes, creamed spinach, and sauteed mushrooms.  I guarantee that, if the four of us went out to eat, we would have spent a whole lot more money than I did on this meal.

But the one thing that stands out for me about this meal, aside from how darn tasty it was, was what I call Steak Butter.  Years ago I ate at a steakhouse, and they brought me a sizzling steak with a pat of flavored butter on top.  It was fantastic!  Since then, this is the only way we eat steaks now.  No steak sauce for us.  And Steak Butter is good for other things too, like lobster.  But you could use it to serve on chicken, to cook veggies with, put in baked potatoes, etc.  It's divine!  Enjoy!

Two 1 lb lobster tails
Two 1 1/2 inch bone-in ribeyes
Salt & pepper
1 recipe of Steak Butter (recipe below)
Optional, sauteed mushrooms (recipe below)
Optional, creamed spinach (recipe below)
Optional, loaded baked potatoes

For the lobsters, cut the top side of the shells with kitchen shears down the length of the lobster, being careful not to cut the meat and don't go through the tail fin.  (If you need more help, Google "how to cut a lobster tail" and watch a video.) Carefully separate the tail meat from the shell and then place the meat back in the shell.  

Preheat the grill to 425 degrees.  Generously season the steaks on both sides with salt and pepper.  (Seriously, be generous.  You want the steaks to have some flavor!)  Cook the steaks for five minutes.  Flip the steaks and cook them for four minutes.  Flip the steaks and cook an additional four minutes for medium rare (135 degrees internally), or longer if you want a more well done steak.  

Cut slices (two 1 T slices) off of the Steak Butter and melt it. Put the lobster tails shell side down first for about 8-10 minutes for a 1 lb lobster tail (smaller tails will take a lot less time).  Flip the tails over and brush the tail meat with the melted steak butter.  Cook the tails for an additional 8-10 minutes or until the internal temperature is 140 degrees.  A thermometer is a must here since the size of the lobster tail determines the cooking time.

Cover both the steaks and the lobster with foil to keep them warm.  The carryover cooking time under the foil will bring them both up to the temperature they need to be at.  Serve the steaks with a pat of the Steak Butter and serve the lobsters with small bowls of melted Steak Butter.  Serve the Surf & Turf with sauteed mushrooms, creamed spinach, and even a loaded baked potato.

1 stick of butter, softened
1 T chopped Italian parsley
1 clove of garlic, finely minced
1 tsp lemon juice
Fresh ground black pepper
Dash of salt

Mix all of the ingredients together.  Spoon the mixture out onto a piece of plastic wrap.  Shape it into a log, wrap it up, and chill until ready to use.

One 10-ounce bag of spinach leaves
1 T butter
Olive oil
8 ounces cream cheese
1/4 C shredded Parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
Salt and pepper, to taste

Over medium-high heat, melt the butter in a skillet and drizzle in some olive oil.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  The spinach will wilt a lot. When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Add salt and pepper to taste and remove from the heat.

8 ounces mushrooms (you can slice them or leave them whole)
2 T butter
Olive oil
1/2 C white wine
2 cloves garlic, minced
1 T Italian parsley, chopped
Salt & pepper, to taste

Melt the butter in a skillet and drizzle in some olive oil.  Put the mushrooms in and cook until well browned all over. Deglaze the pan with the wine.  Add in the garlic and cook until most of the wine is cooked out.  Season with salt and pepper to taste.  Stir in the parsley and serve.

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