ALBERTA TURF AND SURF

Ingredients

• 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

Directions

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.