Grilled Surf and Turf For Two

Note: You will also need 3 skewers, metal or bamboo. If using bamboo, soak for 30 minutes before using.

For the compound butter:
Combine softened butter, garlic, parsley, chives, thyme, lemon zest, salt and pepper. 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. Refrigerate until ready to use.

For the surf and turf:
Oil grill lightly and preheat on high heat.

Split lobster tails in half lengthwise. 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. Using 2 of the skewers, run one through each tail to ensure they don’t curl up on the grill. With remaining skewers, add shrimp to each one.

Meanwhile, sprinkle steaks with coarse pepper. Grill 4–5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F).

Place tails, flesh side down, on preheated grill. Cook for 10–12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Place shrimp skewers on hot grill and cook for 1 1/2 to 2 minutes on each side, just until opaque.

Unwrap herb butter; cut four 1/4-inch slices from log. Place one slice on each steak, lobster tail, and shrimp skewer. Squeeze lemon juice over lobster and shrimp.