4

Surf and Turf

Total Time
48 min
Prep
20 min
Cook
18 min
Serves
6
Difficulty
Moderate
Here’s a healthy version of this fabulous duo that you can make in your own backyard. The garlic-butter sauce is also great over steamed or grilled vegetables.
Ingredients

cooking spray

4 spray(s), divided

uncooked lobster meat

1½ pound(s), tails, thawed if frozen (use three 9 oz tails)

minced garlic

2 tsp

uncooked lean flank steak

1¼ pound(s)

table salt

½ tsp

black pepper

½ tsp, freshly groundSauce Ingredients

unsalted butter

1½ Tbsp

minced garlic

2 tsp

reduced-sodium chicken broth

½ cup(s)

fresh lemon juice

2 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

fresh parsley

1 Tbsp, fresh, chopped

lemon(s)

½ medium, cut into wedges

Instructions

  1. Off heat, coat grill rack with cooking spray; heat grill.
  2. Place lobster tails on a cutting board, softer-shell side up. Using a sharp knife or kitchen shears, cut lobster tails in half lengthwise, exposing flesh; set aside.
  3. Rub steak with garlic, salt and pepper, pressing mixture into steak; coat steak with cooking spray.
  4. Grill steak, turning once, until medium rare, about 15 minutes, or longer for desired degree of doneness. Remove steak to a cutting board; let rest for 10 minutes.
  5. Meanwhile, while steak rests, to grill lobster tails, coat flesh with cooking spray and then place lobster, flesh-side down, on grill; grill until lightly charred, about 4 to 5 minutes. Flip lobster tails; cook until shells are charred and meat is firm and opaque, about 3 to 4 minutes more.
  6. To make garlic-butter sauce, put butter and garlic in a small saucepan; cook over low heat until butter melts. Stir in broth, lemon juice, salt and pepper; let simmer gently for 30 seconds and remove from heat.
  7. To serve, thinly slice steak against the grain. Stir parsley into garlic-butter sauce and drizzle over lobster; serve with lemon wedges. Yields about 2 1/2 ounces steak, 1/2 lobster tail and 1 1/2 tablespoons garlic-butter sauce per serving.

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