Grilled Seafood Feast

In celebration of Mom’s weekend my hubby bought Lobster tails because he know how much I love this delicacy …it reminded me of our trip to Maine for our honeymoon and ate some of the best lobster ever!

I had some tenderloin fillets cut from our freezer beef so we decided on a surf and turf meal; all on the grill.

Salt and cracked black pepper to taste

Heat grill to 350-400 degrees

Melt butter in microwave or in a small sauce pan; set aside and keep warm

Cut lemons into wedges

Thaw the lobster tails and before grilling cut the underside of the tail (the soft part of the shell) all the way to the tail; this will allow the meat to be removed more easily and to flatten out better on the grill top.

Salt and pepper the tenderloin fillets and secure with a string (if needed) to keep the perfect round shape. These fillets were lean but still had enough fat to keep the flavor and moisture ; if the fillets are really lean and trim; use a piece of bacon in place of the string to add a little fat and flavor; secure with a tooth pick or wooden skewer.

Place the lobster on the grill first; cut side down and grill for 12-15 minutes; this time may vary depending on size of the tails. Flip to shell side and grill for another 10-12 minutes. Place the fillets on the grill at this time and grill 5-7 minutes on each side for a rare steak or a few minutes longer if a more well done steak desired.

Remove the lobster (The meat should be white and juicy when done) do not dry out the tails; place on plate squeeze some fresh lemon juice over them; tent in aluminum foil to keep warm

Remove steaks and tent in foil; let stand and rest for 5 minute before serving.

Pour the butter into individual servings and plate with the extra lemons…now you are ready to ENJOY!