Surf ‘N’ Turf

“The versatility of the Syrah makes it perfect for surf and turf since it doesn’t overpower the lobster and it stands up to the tri-tip. We enjoyed our surf and turf with a side of garlic-lemon pepper asparagus and Zatarain’s rice.”
– Peter Nudi, AVV Maintenance Technician

– Serves 4 –

4 lobster tails
1 stick unsalted butter, melted
1 tsp. paprika
1 lb. Tri-tip or sirloin
1 Tbsp. olive oil
Cracked black pepper, to taste

Method of Preparation:

For the Lobster Tails:
Thoroughly clean the lobster tails with water. Using scissors, snip the top of the shell open, down to the last section before the tail fins and stop halfway through that last section.
Gently pull the tail apart and separate the meat from the shell, using your fingers. Carefully pull the tail meat through the cut in the shell until all meat is outside the shell, except the very bottom where it should still be attached. Close the split in the shell and lay the tail meat on top. Place the tails in a broiling pan, meat side up, then brush on melted butter and sprinkle with paprika. Broil for 7-10 minutes, then let rest. Brush with additional butter prior to serving.
*Crab legs or shrimp can be substituted for the lobster tail if preferred.

For the Tri-Tip or Sirloin:
Set grill to 375-400˚. Rub the meat with olive oil and cracked black pepper, to taste. Sear all sides of the meat first, cook each side for 7-10 minute search medium rare, or grill to taste. Let rest, then slice against the grain before serving.