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1
Note: You will also need 3 skewers, metal or bamboo.
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2
If using bamboo, soak for 30 minutes before using.
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3
For the compound butter: Combine softened butter, garlic, parsley, chives, thyme, lemon zest, salt and pepper.
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4
Mix well, then spoon mixture onto a sheet of wax paper and form into a small cylinder shape, about 1 1/2 inches in diameter.
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5
Refrigerate until ready to use.
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6
For the surf and turf: Oil grill lightly and preheat on high heat.
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7
Split lobster tails in half lengthwise.
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8
With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
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9
Using 2 of the skewers, run one through each tail to ensure they dont curl up on the grill.
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10
With remaining skewers, add shrimp to each one.
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11
Meanwhile, sprinkle steaks with coarse pepper.
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12
Grill 45 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
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13
Place tails, flesh side down, on preheated grill.
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14
Cook for 1012 minutes, turning once, and basting frequently with marinade.
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15
Discard any remaining marinade.
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16
Lobster is done when opaque and firm to the touch.
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17
Place shrimp skewers on hot grill and cook for 1 1/2 to 2 minutes on each side, just until opaque.
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18
Unwrap herb butter; cut four 1/4-inch slices from log.
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19
Place one slice on each steak, lobster tail, and shrimp skewer.
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20
Squeeze lemon juice over lobster and shrimp.
