Ingredients with Measurements:
- 2 lobster tails (6-8 oz each)
- 2 filet mignon steaks (6-8 oz each)
- 4 tbsp butter, melted
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Grill
- Kitchen tongs
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Cut the top of the lobster tail shell lengthwise with kitchen shears and remove the meat from the shell. Brush the lobster meat with 2 tbsp melted butter and season with salt and pepper.
3. Season the filet mignon steaks with salt and pepper.
4. In a small bowl, mix together minced garlic, chopped parsley, and remaining 2 tbsp melted butter.
5. Place the lobster tails and filet mignon steaks on the grill. Cook the lobster tails for 5-7 minutes per side, or until the meat is opaque and cooked through. Cook the filet mignon steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
6. Brush the garlic butter mixture over the lobster tails and filet mignon steaks during the last minute of grilling.
7. Remove the lobster tails and filet mignon steaks from the grill and let them rest for 5 minutes.
8. Serve the grilled lobster tails and filet mignon steaks together on a platter.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Grill temperature: medium-high heat
- Filet mignon internal temperature: 135°F for medium-rare, 145°F for medium, 160°F for well-done
Serving size:
- Serves 2
Nutritional information:
- Calories: 560
- Fat: 32g
- Protein: 57g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 490mg
Substitutions for ingredients:
- Lobster tails can be substituted with shrimp or scallops.
- Filet mignon steaks can be substituted with ribeye or sirloin steaks.
- Garlic can be substituted with garlic powder.
Variations:
- Add a squeeze of lemon juice over the grilled lobster tails and filet mignon steaks before serving.
- Top the grilled lobster tails with a dollop of garlic butter or hollandaise sauce.
- Serve the grilled filet mignon steaks with a side of mashed potatoes or grilled vegetables.
Tips and tricks:
- To prevent the lobster tails from curling up on the grill, insert a skewer through the tail meat lengthwise before grilling.
- Let the filet mignon steaks rest for 5 minutes after grilling to allow the juices to redistribute and keep the meat moist.
- Use kitchen tongs to handle the lobster tails and filet mignon steaks on the grill to prevent them from falling apart.
Storage instructions:
- Store leftover grilled lobster tails and filet mignon steaks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled lobster tails and filet mignon steaks, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the grilled lobster tails and filet mignon steaks on a bed of arugula or mixed greens for a colorful presentation.
- Garnish the platter with lemon wedges and fresh parsley.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Grilled asparagus
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the lobster tails are tough or rubbery, they may have been overcooked. Reduce the cooking time on the grill to prevent this from happening.
- If the filet mignon steaks are dry, they may have been overcooked. Use a meat thermometer to ensure they are cooked to the desired temperature.
Food safety advice:
- Make sure the lobster tails and filet mignon steaks are cooked to the recommended internal temperature to ensure they are safe to eat.
- Use separate cutting boards and utensils for raw meat and seafood to prevent cross-contamination.
Food history:
- Lobster and filet mignon are both considered luxurious and high-end foods that are often served in fine dining restaurants.
Flavor profiles:
- The grilled lobster tails have a sweet and delicate flavor, while the filet mignon steaks are tender and juicy with a rich beefy flavor.
Serving suggestions:
- Serve the grilled lobster tails and filet mignon steaks with a side of drawn butter or garlic butter for dipping.
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