Surf and Turf Skewers
Fire up the grill for this luxurious combo of juicy tenderloin and sweet lobster tail, all packed into easy-to-eat skewers. Seasoned with a bold spice rub and basted in butter, these skewers deliver steakhouse vibes right in your backyard.
Ingredients
12 oz tenderloin steak
Two 4–5 oz raw lobster tails, meat removed from shells
1½ tsp kosher salt
1 tsp smoked paprika
1 tsp sweet paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp cayenne pepper
½ tsp freshly ground black pepper
¼ tsp ground thyme
4 tbsp olive oil
3 tbsp melted butter
Instructions
Special equipment: 4 metal or bamboo skewers (soak bamboo in water for 30 minutes)
Prep the Grill:
Preheat your grill or grill pan to medium-high heat.Assemble the Skewers:
Cut both the steak and lobster meat into 1-inch chunks. Thread onto skewers, alternating between steak and lobster (approx. 4 steak + 3 lobster pieces per skewer). Set aside.Make the Spice Rub:
In a small bowl, mix together salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper, and thyme.Season & Oil:
Drizzle or brush skewers with olive oil, then sprinkle the spice rub evenly over all sides.Grill & Baste:
Place skewers on the grill and cook for 4–5 minutes, turning every minute. Baste with melted butter each time you flip. Steak should be rare, and lobster just cooked through.Rest & Serve:
Remove from heat and let the skewers rest for 5–7 minutes before serving.
- Pro Tip
Use a meat thermometer for perfect doneness—lobster is done at 135°F, and rare steak hits around 125°F internal temp.
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
