Ingredients with Measurements:
- 2 lobster tails, split in half
- 2 sirloin steaks, 1 inch thick
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, cut into wedges
Special equipment needed:
- Grill
- Tongs
- Basting brush
Step-by-step instructions:
1. Preheat grill to high heat.
2. In a small bowl, whisk together olive oil, garlic, thyme, rosemary, salt, and black pepper.
3. Brush the lobster tails and sirloin steaks with the herb oil mixture.
4. Place the lobster tails on the grill, flesh side down, and cook for 5-6 minutes.
5. Flip the lobster tails and cook for an additional 3-4 minutes.
6. Remove the lobster tails from the grill and set aside.
7. Place the sirloin steaks on the grill and cook for 4-5 minutes per side for medium-rare.
8. Remove the sirloin steaks from the grill and let rest for 5 minutes.
9. Serve the grilled lobster tails and sirloin steaks with lemon wedges.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill temperature: High heat
Lobster tails: 145°F
Sirloin steaks: 135°F for medium-rare
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 540
Fat: 32g
Protein: 49g
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Sodium: 620mg
Substitutions for ingredients:
- Lobster tails can be substituted with shrimp or scallops.
- Sirloin steaks can be substituted with ribeye or filet mignon.
- Thyme and rosemary can be substituted with other herbs such as oregano or basil.
Variations:
- Add a side of grilled vegetables such as asparagus or zucchini.
- Make a compound butter with herbs and lemon juice to serve with the lobster and steak.
- Add a spicy kick by adding red pepper flakes to the herb oil mixture.
Tips and tricks:
- Make sure to oil the grill grates before cooking to prevent sticking.
- Let the lobster tails and sirloin steaks come to room temperature before grilling for even cooking.
- Baste the lobster tails and sirloin steaks with the herb oil mixture while grilling for added flavor.
Storage instructions:
Leftover lobster and steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lobster and steak in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lobster and steak on a large platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Garnish with fresh herbs such as thyme or rosemary.
Pairings:
Pair with a light and refreshing salad or a side of grilled vegetables.
Suggested side dishes:
- Grilled asparagus
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the lobster tails are sticking to the grill, brush them with more oil before cooking.
- If the sirloin steaks are overcooking, move them to a cooler part of the grill or reduce the heat.
Food safety advice:
- Make sure to cook the lobster and steak to their recommended internal temperatures to prevent foodborne illness.
- Use separate cutting boards and utensils for raw meat and seafood to prevent cross-contamination.
Food history:
Grilled lobster and steak is a classic surf and turf dish that originated in the United States in the 1960s.
Flavor profiles:
The lobster and steak are seasoned with a herb oil mixture that adds a savory and aromatic flavor to the dish.
Serving suggestions:
Serve the grilled lobster and sirloin with a glass of red wine or a cold beer.
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