BBQ Surf & Turf – A Valentine’s Day Special
I’m sure there are dishes that are tastier than this BBQ Surf & Turf we put together.
I just can’t think of a single one right now.
If you’re looking for something elegant, delicious, and a bit different to make this Valentine’s Day, well I challenge you to find something better than this.
This came together really by somewhat of an accident. I wanted steak. Lobster was on sale. Patti wanted to try breading on the steak with melted cheese. I saw that combined with trying to BBQ lobster as a new challenge, and just like that we created a BBQ Surf & Turf.
For a first try, I thought the lobster was excellent. I cooked it indirect for about 7-10 minutes with just a tiny bit of smoke, while brushing with a basil butter. Excellent. I seared the steak, again on the grill, but in a cast iron skillet. I love my cast iron skillet. Again super fast, maybe 8 minutes, and again excellent.
So. Strip Steak, Lobster Tail, Butter, Cheese, BBQ…in less than 20 minutes. Happy Valentine’s Day to me.
Surf and Turf for Valentine's Day
The perfect surf and turf - because it's all grilled! A grilled lobster tail dripping with butter, lemon and perfection, next to strip steak encrusted with parmesan cheese, breadcrumbs, and cheese.
Nothing else could possibly say love.
For the surf:
- 3 tbn butter
- 1 tbn freshly chopped basil mixed together
- salt and pepper
- The juice from 2 freshly squeezed lemons
For the Turf:
- 3 tablespoons olive oil
- 2 tablespoons parmesan cheese
- 2 tablespoons flour
- 2 tablespoons panko crumbs
- 1 tsn garlic salt
- 1/8 tsn pepper
- 1/2 tsn ground parsley
- a gooey melty cheese - we used 2 slices of provel(which is a type of provolone)
- 1/4 cup of vegetable/peanut oil
FOR THE SURF:
- Get your grill to a medium high heat. Cut your lobster lengthwise, and make sure that the middle of the shell is broken so the butter can really get into the meat.
- Brush the mixture on the flesh of the lobster.
- Grill shell side down first - then flip to the flesh side.
- Cook for 5-7 minutes.
- Dip lobster in lemon juice when eating.
FOR THE TURF:
- Spread the olive oil on your meat. This will serve as a "glue" for the crunchy crust. Make sure the olive oil is distributed throughout the whole piece of meat.
- Dredge your steak into the panko/parmesan cheese mixture. I really patted the mixture onto the steak to make sure that it would stay on. Do this on both sides of the steak.
- Preheat your cast iron skillet for about 5 minutes at a really high heat. Pour a little oil in your skillet - I would recommend vegetable or peanut oil - those oils do much better at high temperatures than olive oil. Grill your steak for 4 minutes on the first side, flip it, put your cheese on top, close the lid, and grill the other side for another 5-6 minutes.