Valentine's Day Surf and Turf on the Grill
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.
Ingredients
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
Instructions
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.