Name: Surf and Turf Skewers
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 skewers
Ingredients: 12 ounces tenderloin steak; Two 4- to 5-ounce raw lobster tails, meat removed from the shell; 1 1/2 teaspoons kosher salt; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon cayenne; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground thyme; 4 tablespoons olive oil; 3 tablespoons butter, melted

Directions

Watch how to make this recipe.

Special equipment:

four 12-inch metal or bamboo skewers (if using bamboo skewers, soak in water for at least 30 minutes before using)

Preheat a grill or grill pan to medium-high heat.
Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.