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Grilled Lobster Tails and Bavette Steak
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Grilled lobster tails and bavette steak served with pesto butter. A modern day surf and turf.
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Main
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Any Season
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Yield: 8 servings
8 lobster tails (caribean lobster tails, raw), shell split and meat pulled on top.
8 pieces, 4 - 5oz bavette or flank steaks, seasoned with salt, pepper, oil, fresh chopped thyme.
pesto butter
8 tomatillo tomatoes ( Mexican style tomato)
Pesto Butter:
1 cup soft butter
1 bunch fresh basil, chopped
1/4 cup parmesan cheese
1 tbsp worchestershire sauce
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Pesto Butter:
1. In food processor, combine ingredients.
Main:
1. On bbq, grill lobster tails on each side for 5 minutes.
2. Brush with pesto butter while cooking.
3.
Peel up paper skin on tomatillos, but do not remove entirely, slice in
half horizontally, grill each half fresh slightly on bbq.
4. Grill 4 bavette steaks, to rare or medium rare doneness.
5. Slice diagonally and arrange on plate.
6. Place lobster tail with meat.
7. Reassemble tomatillo halves on plate (so it looks full again).
8. Top with warm pesto butter.
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