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Weeknight Surf & Turf Skewers

Rocco Gizzo

Servings

4

Prep Time

45 minutes

Cook Time

8 minutes

Calories

431

Cuisine

American

Category

Dinner

Here’s how to turn lobster tails and filet mignon pieces into the easiest luxury weeknight dinner you’ve ever made… because some nights deserve a little luxury!

No steakhouse. No white tablecloth. Just fire, skewers, and two ingredients that know exactly how to show off! Snake River Farms Wagyu Filet Mignon Pieces are rich, buttery, and made to sear. While their Maine Lobster Tails are sweet, tender, and unforgettable.

Weeknight Surf & Turf Skewers

Ingredients

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    • 1 lb American Wagyu Filet Mignon Pieces, cut into 1.5” cubes

    • 1 lb Maine Lobster Tails (about 2 to 4 tails), shell removed and cut similar in size to the filet mignon pieces

    • flaky salt

    • lemons

    • skewers

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    • 2 tablespoons olive oil

    • 2 garlic cloves, grated

    • 1 tablespoon balsamic vinegar

    • 2 teaspoon Dijon mustard

    • 1 teaspoon honey

    • salt & Pepper

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    • 3 tablespoons melted, unsalted butter

    • 1 tablespoon olive oil

    • 2 garlic cloves, grated

    • zest of 1 lemon

    • 1 tablespoon lemon juice

    • 1 tablespoon chopped parsley

    • ½ teaspoon salt

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    • 2 to 3 tablespoons melted butter

    • 2 garlic cloves, grated

    Directions

    1. Remove the lobster meat from the shells, and cut into similar sized pieces as the filet mignon pieces.

    2. Get two separate bowls. In one bowl, toss the lobster tails with the Garlic & Lemon marinade. In the second bowl, toss the filet pieces with the Balsamic Filet marinade. Cover, and refrigerate separately for 30 to 60 minutes.

    3. Build the skewers by alternating the steak and lobster on each skewer, keeping similar-sized pieces together for even cooking. Any leftover marinade, mix together and brush on the lobster and steak before cooking.

    4. Heat your grill to medium-high heat, and spray the grates with non-stick spray.

    5. Carefully add the skewers and grill for 3 to 4 minutes per side. Or until the lobster is opaque and the steak is medium-rare (about 130ºF to 135ºF)

    6. Rest the skewers for 5 minutes, then plate. Garnish with the melted garlic butter, flaky salt, and a squeeze of lemon juice!