Grilled Surf-and-Turf with Spicy Garlic-Shallot Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I've been cooking since I was twelve, and my husband, Bruce, picked it up during a 'Mr. Mom' phase after our second daughter was born, writes Renee Davis of Cadiz, Ohio. Although we've since returned to more traditional roles—I usually cook on the weeknights, and he grills on the weekend—we also have a great time coming up with recipes together. Bruce devised this spicy garlic butter to keep lobster tails moist as they cook on the grill. When you want to splurge, this is a sensational and simple dish with assertive garlic and hot (but not too hot) chili flavors. Ingredients:
1/2 cup (1 stick) butter, room temperature |
1/4 cup olive oil |
2 large shallots, quartered |
4 large garlic cloves, halved |
1 teaspoon salt |
1 teaspoon cayenne pepper |
1/2 teaspoon ground black pepper |
6 8- to 10-ounce new york strip steaks (each about 3/4 inch thick) |
3 10-ounce uncooked lobster tails, thawed if frozen, cut lengthwise in half |
Directions:
1. Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
2. Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.
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