Grilled Mexican Style Surf and Turf
Indulge in the ultimate surf and turf experience with our Grilled Mexican Style Surf and Turf recipe. Featuring juicy rib eyes and succulent lobster, seasoned with a tantalizing mix of spices and grilled to perfection, this dish elevates the classic surf and turf to new heights.
Equipment
Ingredients
- 2 8-ounce lobster tails
- 1/2 cup butter unsalted butter softened
- 2 cloves garlic minced
- 3 limes 1 zested and juiced, 2 cut in half
- 1/4 cup fresh cilantro leaves chopped
- 1 tsp pink salt + a pinch
- 3 tsp Mexican seasoning blend
- 2 1" thick boneless ribeye steaks
- Avocado or olive oil for the grill
Instructions
- Using kitchen shears, carefully cut down the back of the lobster shell, stopping just before the tail fin.
- Carefully open the shell with your fingers.
- Rinse the tail with cold water to remove vein and any bits of shell. Pat dry with paper towels.
- Release meat from the shell by running your thumb up underneath it, leaving the tail end still attached. Lift the meat up and place it on top of the shell.
- Heat the grill (or grill pan) to medium-high heat.
- In a small sauce pot, combine the butter, garlic, lime zest, lime juice, cilantro, and a pinch of salt.
- Place over medium heat and cook, stirring occasionally, until the butter melts.
- Remove from the heat.
- In another bowl, combine the Mexican seasoning blend with 1 teaspoon of kosher salt.
- Sprinkle the lobster tails with the seasoning and then rub the mixture all over the steaks.
- Oil the grate and grill the steaks over medium-high heat, turning once until slightly charred and medium-rare, about 4 minutes per side for medium-rare, or until the internal temperature is 130 degrees F. Transfer the steaks to plates and let the steaks stand for 5 to 10 minutes before serving.
- Place the limes on the grill, cut side down, and remove when you turn the steaks
- At the same time, place the lobster tails on the grill. Carefully drizzle the tails with the cilantro lime butter a few times while grilling. Cook until the internal temperature of the lobster is 140. Remove from the heat immediately.
- Serve with extra cilantro lime butter.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 1081kcalCarbohydrates: 10gProtein: 69gFat: 87gSaturated Fat: 47gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 2gCholesterol: 376mgSodium: 1601mgPotassium: 1026mgFiber: 3gSugar: 2gVitamin A: 1663IUVitamin C: 31mgCalcium: 127mgIron: 6mg
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