Surf and Turf Skewers
- Level: Easy
- Yield: 4 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 461
- Total Fat
- 38
- Saturated Fat
- 14
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 28
- Cholesterol
- 176
- Sodium
- 408
- Total: 25 min
- Active: 15 min
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
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.