Surf and Turf

INSTRUCTIONS

• 1 For the Steak, whisk oil, soy sauce and Montreal Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade, turning to coat well. Refrigerate 30 minutes or longer for extra flavor.
• 2 Meanwhile, to prepare Lobster Tails for the grill, place tails on cutting board with softer bottom shell facing up. Use a sharp knife to split each lobster tail in half lengthwise into 2 separate pieces. Carefully lift meat to separate and loosen from the shell, leaving tail end near fan connected. Place meat back in shell. If desired, insert a long skewer lengthwise through the meat to keep it from curling when cooked.
• 3 Mix butter, lemon juice, chives, garlic powder, crushed red pepper and salt in small bowl. Reserve 3 tablespoons of the mixture; set aside. Brush cut sides of lobster meat evenly with remaining butter mixture.
• 4 Preheat one side of grill on medium and other side of grill on medium-high. Grill lobster tails, meat-side down, over medium heat until very lightly charred, about 4 to 6 minutes. Turn tails meat-side up. Drizzle some of the reserved butter mixture over meat, if desired. Grill 3 to 5 minutes longer, or until cooked through.
• 5 Remove steak from marinade. Discard any remaining marinade. Grill steak over medium-high heat, alongside Lobster Tails, cooking 4 to 6 minutes per side or until desired doneness. Serve Surf and Turf with remaining butter mixture and lemon wedges to drizzle over lobster.
  
  Test Kitchen Tip: How do you know when lobster tail is done? Similar to shrimp, lobster is cooked through when the flesh is firm and opaque. The shells will also turn bright red, but likely before the lobster meat is cooked through. Make sure the meat is white, with no translucent gray areas. You can also use a thermometer—when the internal temperature of the meat reaches 140°F (60°C), it’s ready!