Surf and Turf on Tybee Island

Hello and welcome, everyone. We couldn’t come to the coast and not do a Surf and Turf dinner! We have been enjoying sunny skies and warmer temps these last few days, so it’s the perfect time to fire up the grill. I picked up a couple lobster tails and ribeyes from the local grocery store and we will keep it simple, with a butter baste. A few years ago, Beth and Mr. Style sent me and Alex a Surf and Turf box from Omaha Steaks for Valentine’s Day, so I always think of this as a romantic meal. With that in mind, this is an easy, special dinner to whip up for your special someone!

There is not much prep involved here, other than seasoning the steaks and cutting the lobster tail shells. This turned out to be harder than it should have though; no kitchen shears! Ideally, you just snip the lobster tail shells down the center and gently run your thumbs between the meat and the shell, to loosen the meat. Instead I had to use a knife, which was not easy and it made for a messy cut.

We seasoned the steaks with a mix of salt, pepper and garlic. Let that sit while you get the grill going. For the butter baste, we have one stick of butter, a few sprigs of parsley and another dash of the salt, pepper and garlic mix, which we will let simmer on the grill burner. Alex fired up one side of the grill to sear and cook the steaks, and we will keep the other side without direct heat for the lobster tails.

Fire up the Grill

With the grill up to between 500 and 600 degrees, grill the steaks for two minutes, then rotate them 45 degrees to get the nice cross hatch sear marks, and grill for another two minutes. Then flip them and repeat. Generously baste them with the butter mixture throughout the cook.

The lobster tails take about 7-10 minutes. We had them off of direct heat, and the grill temp was about 450 degrees. We continuously basted them with the butter mixture. Once the flesh is opaque and feels firm to the touch, they are ready! While Alex finished up at the grill, I used the remaining butter baste to make a sauce for the Surf and Turf. I chopped up half a bunch of parsley and squeezed the juice of one lemon, and gave it a good stir.

We rely on a probe thermometer and cook to temperature at home. But we don’t have one here at Wild Palms, so this is a good test of Alex’s grilling skills!

Plate it Up!

Spoon the butter sauce over the steak and lobster and that’s it! A flavorful, indulgent meal that came together in minutes. Serve it with a side salad and you’re set.

Today’s post is short and sweet, just like this recipe. Thank you everyone for stopping by today as we continue to cook on Tybee Island! Remember to follow me on facebook, Pinterest and Instagram. And check out our first Tybee dinner, One Dish Low Country Boil, if you’re looking to get a taste of Coastal Georgia!

Print Recipe

Surf and Turf with Butter Sauce

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Dinner, Main Course – American

By Kelly Djalali – Serves: 2

Prep Time: 10 Minutes – Cooking Time: 15 minutes – Total Time: 35 Minutes

Ribeyes and Lobster basted with an herby butter sauce.

Ingredients

• 2 Ribeye Steaks
• 2 Lobster Tails
• 1 Stick of Butter
• Salt, Pepper, Garlic to taste
• 1/4 cup Flat Leaf Parsley, roughly chopped (plus 5-7 sprigs, uncut)
• Juice from 1 Lemon

Instructions

1

Generously season the steaks with the salt, pepper and garlic.

2

Preheat Grill to 500-600 degrees, keeping one side "cool" for the lobster tails.

3

Using kitchen shears, carefully cut the tops of the lobster tails, lengthwise down the center and use your thumbs to gently loosen the lobster meat from the shell.

4

In a small saucepan, melt the butter, salt, pepper, garlic, and 5-7 sprigs of parsley.

5

Grill the steaks for two minutes, then rotate them 45 degrees to get cross hatch sear marks, and grill for another two minutes. Then flip them and repeat. Generously baste the steaks with the butter mixture throughout the cook.

6

Place the lobster tails on the "cool" side of the grill and baste with butter sauce until the flesh is opaque and firm to the touch, 7-10 minutes.

7

To the remaining butter baste, add 1/4 cup rough chopped parsley, the juice of one lemon and re-warm it on the stovetop if necessary.