Mother's Day Surf & Turf???????

Paul58

Picked up some Filet Mignon Steaks and Lobster Tails to grill on Mother's Day, anyone have any advice as how best to prepare these on a MBGE? I have a Plate Setter for indirect heat, and the rib rack, but that's about it on eggcessories! I figured direct heat would be the way to go, but not sure how to do both with out ending up with rubber lobster and raw steaks! any suggestions? Thanks...

Richard Fl

Try the beef first at a high heat 550 or so, after the beef is done do the tails, split with lemon butter and seasoning of choice around 375F.

Paul58

Thanks Richard! Any idea how long the Lobster should go?

Also, in researching recipes for the filet mingon it seems the most popular method of cooking them is to sear the first and then bake in an oven at 450 for 6-7 minutes. Just curious how this would do in the egg with indirect heat and if the lobster could be put on at the end of after the steaks come off (same temp just less time)?

Richard Fl

forget the "oven" part of the cook. You might consider stuffing the filet with the lobster and having only one cooking event. Direct 600 sear couple minutes each side, drop to 375 and do direct until meat is at temp you like, I like 125F, and the lobster is white, not opaque. But since you already have steaks, the stuffed idea is for the next time. Try cooking the beef and the lobster at 450--500 direct and pull the first cooked, probably the lobster.