Grilled Filet & Lobster Tail with Cajun Butter

Ready In

38 min

Prep

20 min

Cook

18 min

Servings

2 - 4

Indulge in the ultimate surf and turf experience! This recipe brings together perfectly grilled, tender beef tenderloin and succulent lobster tails, both infused with a vibrant, zesty Cajun butter. It's an unforgettable meal that's surprisingly simple to create, promising a luxurious dining experience right in your backyard. Get ready to impress!

Two plates featuring grilled lobster tails and beef tenderloin steaks, garnished with asparagus and baby potatoes, served with a side of melted butter and seasoning, and a glass of red wine.

Beef
Fish
Dinner
Keto
Low-Carb

Ingredients

2 beef tenderloin steaks (about 8 ounces each)
4 lobster tails (about 4 ounces each), thawed if necessary
4 (10-inch) wooden skewers
2 garlic cloves, minced
1/2 cup unsalted butter (1 stick), softened
2 tablespoons chopped fresh parsley
2 teaspoons Cajun seasoning
2 teaspoons fresh lime zest
3/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons olive oil

Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir garlic, butter, parsley, cajun seasoning, lime zest and 1/4 teaspoon each salt and pepper. Makes about 1/2 cup.
With scissors, cut lobster tail shells lengthwise down center; with fingers, spread shells apart slightly. Flip lobster tails over onto backs; insert skewer lengthwise into each tail through the center of the meat. Brush both sides of lobster tails and steaks with oil; sprinkle with remaining 1/2 teaspoon each salt and pepper.
Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
Place lobster tails, cut side down, on hot grill rack; cover and cook 4 minutes or until shells are bright red. Transfer lobster tails, cut side up, to plate; stuff each with 1 tablespoon butter mixture. Place lobster tails, cut side up, back on grill rack; cover and cook 4 minutes or until internal temperature reaches 145°.
Remove skewers from lobster tails; cut steaks crosswise in half. Serve lobster tails and steaks with remaining 1/4 cup cajun butter mixture.