Grilled Filet & Lobster Tail with Cajun Butter

Servings

Prep time

20 minutes

Cook time

18 minutes

Calories

538 kcal

Directions

Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir garlic, butter, parsley, seasoning, lime zest and 1/4 teaspoon each salt and pepper. Makes about 1/2 cup.
With scissors, cut lobster tail shells lengthwise down center; with fingers, spread shells apart slightly. Flip lobster tails over onto backs; insert skewer lengthwise into each tail through the center of the meat. Brush both sides of lobster tails and steaks with oil; sprinkle with remaining 1/2 teaspoon each salt and pepper.
Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
Place lobster tails, cut side down, on hot grill rack; cover and cook 4 minutes or until shells are bright red. Transfer lobster tails, cut side up, to plate; stuff each with 1 tablespoon butter mixture. Place lobster tails, cut side up, back on grill rack; cover and cook 4 minutes or until internal temperature reaches 145°.
Remove skewers from lobster tails; cut steaks crosswise in half. Serve lobster tails and steaks with remaining 1/4 cup butter mixture.