On Friday (yikes, I’m behind) we planned on making a surf-n-turf kind of meal — steak and lobster. Billy wanted to grill the steak so I suggested that we also grill the lobster tail. Oh. My. God. Best decision we made all week. We split the tail in half length-wise by flipping it on it’s back (softer side up) and splitting it down the middle with a hefty knife. If you do this, try not to cut all the way through, you want the tail to stay intact while on the grill, but it’s not the end of the world if you have two pieces instead of just one. We stuck two skewers through the butterflied tail to keep it butterflied and to prevent it from curling up during cooking on the grill.

Lobster Tail Ready for the Grill

Lobster Tail Ready for the Grill

We seasoned the lobster with salt, pepper, and a little Cayenne pepper. The steaks got the same, but also some steak seasoning. The steak and lobster went onto the grill at the same time (we like our steak medium, so if you’re cooking it to rare you might want to hold off on the lobster tail for a few) and were cooked perfectly. And that’s it!

Steak and Lobster Grilling Away

Steak and Lobster Grilling Away

Nothing too special or out of the ordinary here, but the meal was so delicious that I had to share. The lobster tail took on a whole different flavor being grilled instead of boiled. The char from the grill gave it that classic summer-grilled taste with a little crunch on the outside, but the meat was so tender, juicy, and tasty. The steak was, well…steak, but it was cooked perfectly and very tender. (Billy gets all the credit for the grilled masterpieces. I just prepare everything and then watch him handle the grill like a pro.) I must say, if you’ve never had a grilled lobster tail, now is the time to try it.

The Finished Product

The Finished Product

By the way, we paired the steak and lobster tail with some garlic mashed potatoes and a grilled onion. (We just peeled the onion, cut it in half, put each half in a little aluminum foil pouch with some olive oil, salt and pepper, and threw it on the grill — yum.) Until next time, happy eating!

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