Surf and Turf Recipe | Lobster Tail and Beef Tenderloin

Prepare a beef tenderloin, ensuring it's about the right size, around 2 inches thick.

Mix a seasoning rub using coriander, allspice, and coffee.

Coat the beef tenderloin well with the seasoning rub on all sides.

Refrigerate the seasoned tenderloin for 3.5 to 4 hours.

Remove the tenderloin from the refrigerator and let it come to room temperature before grilling.

Prepare the grill for indirect heat, moving coals to one side and adding apple wood for smoking.

Place the tenderloin on the cooler side of the grill and smoke for about 20 to 25 minutes until it reaches an internal temperature of 110 to 115°F.

Once the desired temperature is reached, move the tenderloin over to the direct heat to sear it for 3 to 4 minutes on each side.

Wrap the seared tenderloin in foil and let it rest for 20 minutes.

Prepare the lobster tails by cutting them down the middle with kitchen shears.

Pull the lobster meat out of the shell, keeping it attached at the tail end.

Score the lobster meat halfway through to allow for better flavor absorption.

Skewer the lobster tails with bamboo skewers to prevent curling during cooking.

Grill the lobster tails until cooked through, basting with herb butter.

Equipment Needed

Spice Level:

Dietary