Steak and seafood is a classic combination. This variation on a traditional surf and turf spices things up with just a touch of cayenne pepper added to the butter that is spread on the grilled beef and lobster.

Yield: Serves 6.



  • 3/4 cup salted buter, softened
  • 1/4 cup extra-virgin olive oil
  • 2 green onions, sliced
  • 4 cloves garlic, peeled
  • 2 tbsp chopped fresh parsley
  • 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp cayenne pepper
  • 6 rib eye steaks, 1 inch thick
  • 3 lobster tails (8 oz/250 g each), cut in half lengthwise


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Purée all ingredients, except steak and lobster tail, in a food processor untill smooth. Reserves 1/2 cup butter mixture for serving; set aside in a small sauce pan.
  3. Using seperate utensils, spread the remaining butter over both sides of the steaks and cut sides of lobster.
  4. Grill steaks over medium heat on natural gas barbecue to desired doneness, then remove from heat.
  5. Grill lobster, shell side down, for 5 minutes. Turn lobster and cook just until meat is opaque in centre, about 2 -3 minutes.
  6. Meanwhile, melt reserved butter mixture over low heat; do not boil. Serve steaks and lobster with warm butter mixture.
Nutritional analysis per serving:

922 calories, 58.5 g fat, 99.0 g protein, 1.3 g carbohydrate, 0.3 g fibre, 1074 mg sodium

Tip: To prevent lobster tails from curling during cooking, insert a metal skewer lengthwise through each lobster tail.