Grilled Surf & Turf Skewers




Yield 4 Skewers

Please log in to add this to your favorites.


  • 12 oz. tenderloin steak
  • Two 5 oz. raw lobster tails, meat removed from shell
  • 1 1/2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black paper
  • 1/4 tsp ground thyme
  • 4 tbsp olive oil
  • 3 tbsp melted butter


  1. Preheat grill to medium-high heat
  2. Cut steak and lobster tail meat into 1-inch chunks
  3. Add steak and lobster to 12-inch skewers, alternating between steak and lobster. Set aside
  4. Make spice rub by mixing together dry ingredients in a small bowl
  5. Brush the skewers with olive oil, then sprinkle with spice rub
  6. Grill the skewers, brushing them with melted butter and turning every minute until lobster is cooked through and steak is cooked rare, about 5 minutes total
  7. Let skewers rest 5 minutes before eatingĀ 


Adapted from Ree Drummond's recipe