Surf & Turf* Recipe

Inspired by STK Steakhouse

Time40m

Serves2

Filet 6oz & Lobster Tail, Filet 6oz & 3 Grilled Prawns

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Ingredients

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Meat and Seafood

12 oz Filet Mignon

1 large Lobster Tail

3 large Prawns

Seasoning and Marinade

2 tbsp olive oil

3 cloves Garlic

2 tbsp ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

1 tsp Watkins paprika

Garnish

2 tbsp Fresh parsley

2 pieces Lemon Wedges

Method

Cooking the Steak

Prepare the Filet

Preheat your grill or skillet to high heat. Season the filet mignon with olive oil, salt, black pepper, and paprika.

Cook the Filet

Sear the filet for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest.

Cooking the Lobster Tail

Prepare the Lobster Tail

Using kitchen scissors, carefully cut the top shell of the lobster tail down the center, stopping just before the tail fin. Gently pull the meat out and lay it on top of the shell.

Season and Grill

Brush the lobster meat with olive oil, lemon juice, minced garlic, salt, and black pepper. Grill on high heat for about 5-7 minutes until the meat is opaque and cooked through.

Cooking the Prawns

Prepare the Prawns

Peel and devein the prawns, leaving the tails on. Marinate with olive oil, lemon juice, garlic, salt, and paprika for about 15 minutes.

Grill the Prawns

Skewer the prawns and grill on high heat for about 2-3 minutes on each side until they turn pink and opaque.

Serving

Plate the Dish

Serve the filet mignon alongside the lobster tail and grilled prawns. Garnish with fresh parsley and lemon wedges.