One of our most recent favorite dishes to do on a Saturday night has been the infamous surf & turf.  The prep for this meal is actually fairly simple, but the key to the experience is the selection of quality ingredients.  The reason we usually do this on a Saturday (or Sunday) rather than any other night of the week is that it allows us time to peruse our favorite farmer’s market, Fresh Market, or Whole Foods while running errands and not rush to just get something on the way home from work.  Freshness and quality is the key to this meal.

Ingredients (serves 2 people)

• 2 – 6-8oz Filet of Tenderloin Steak
• 2 – Medium Sized Lobster Tails (size usually varies)
• 1 – Bag of Frozen Pepperidge Farm Stone Baked Whole Grain Artisan Rolls
• Kosher Sea Salt (coarse – chunkier)
• Salt & Pepper (In Grinder’s Preferred)
• 1 Clove of Garlic
• 2 Tbsps of Butter

Heat the grill up to 400°.

First take the butter and mince the fresh garlic clove into a small bowl and heat in the microwave for 15-20 secs.  This will add some nice aroma to the kitchen while you’re prepping.  Then take a sharp knife and with the meat facing up (shell down) on the lobster tail cut it down the middle length-wise.   You have to crack through the shell so it’s good to use the point of the knife and push down hard and slice/repeat.

Once the tail is split in two, use the grinders to put a thin layer of salt & pepper on the meat.  Then take out a basting brush and wipe down the meat side of the tails with the garlic butter you’ve heated up.

For the steaks, simply sprinkle/dust all sides with kosher sea salt.  The flavor of the meat should stand out on it’s own.  So no sauces, marinades, nada…just a light layer of kosher sea salt.  If you bought coarse sea salt then it comes out in nice lil chunks and coats the steak nicely.

Cook the lobster tails for 3-4 minutes a side starting with the meat down.  For the steaks, I usually do around 5-6 minutes a side.  You’ll need to time it right so both come off the grill at the right time.  While they are cooking you can put the artisan rolls in the oven according to their instructions.  They are usually done in around 9 minutes so again…timing is key.  Any sides you want to add is also up to you.

I’d recommend getting a nice red wine to go with the meal… preferably a full bodied red like a cab or syrah.  In the end, you should end up with a great meal: