Snake River Farms Surf & Turf: Smoked Ribeye Filets with Butter-Poached Lobster

Directions

Butter-Poached Lobster

1. Using a set of heavy-duty kitchen shears, cut through the bottom of the lobster shell and gently remove the tail from the shell. Refrigerate the lobster tail until ready to use.
2. Add butter in a small saucepan and place it on the grill. Allow the butter to slowly melt, moving the saucepan to the cool zone of the grill if it begins to boil.
3. Once the butter begins to form a top layer of foam, remove it from the heat and gently spoon the foam off.
4. Pour the clarified butter into a heat resistant bowl, leaving the milk solids in the saucepan. Discard milk solids and return the clarified butter to the saucepan.
5. As the steaks grill, add the lobster tail to the butter and allow it to poach for approximately 5 minutes until it is cooked through (the lobster meat will be white instead of translucent.)
6. Remove the lobster tail from the butter and set it aside.
7. As the steaks rest, slice the lobster tails into ½ inch medallions.
8. Plate the ribeye fillets, top each with butter poached lobster medallions and drizzle with the clarified butter before serving along with your favorite side dishes.

Smoked Ribeye Filets

1. Prepare grill for two-zone cooking, placing preheated charcoal briquets on one half of the bottom grill grate and leaving to other side empty. Replace the top grill grate.
2. Coat the fillets with olive oil and season liberally on both sides with Kosher salt and ground black pepper.
3. Add 2 to 3 chunks of your favorite smoking wood to the charcoal side of the grill and place the steaks on the cool side of the grill along with the saucepan of clarified butter.
4. Cover the grill and allow the steaks to smoke until they reach an internal temperature of 115°F.
5. Move the steaks to the hot side of the grill and cook an additional 2 to 3 minutes per side until they reach and internal temperature of 130°F for medium rare.
6. Let them rest.