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NewGrilled Surf 'n’ Turf with Blistered Tomatoes

A tray filled with grilled portions of PC Lobster Tail Skewers, striploin steak, blistered tomatoes and asparagus tips

PC Butter & Lemon Grilling Lobster Tail Skewers

New

Grilled Surf 'n’ Turf with Blistered Tomatoes

A full steak and lobster spread in just 40 minutes? PC® Butter & Lemon Grilling Lobster Tail Skewer...

A full steak and lobster spread in just 40 minutes? PC® Butter & Lemon Grilling Lobster Tail Skewers go from freezer to grill to table (or straight into your mouth – no judgements here) in just 22 minutes with no prep work necessary. We’ve gone with striploin steak for its flavour and marbling, but feel free to grab top sirloin if you’re looking for a more budget-friendly option.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Canadian, American
  • Season: Summer, Fall, Winter, Spring
  • Course: Dinner
  • Main Ingredient: Lobster Tail
  • Serving Size

    1/4 of recipe

  • Calories

    450

  • Total Carbohydrate

    7 g

  • Total Fat

    31 g

  • Dietary Fibre

    3 g

  • Protein

    37 g

  • Sodium

    890 mg

  • Sugars

    3 g

NewGrilled Surf 'n’ Turf with Blistered Tomatoes

A tray filled with grilled portions of PC Lobster Tail Skewers, striploin steak, blistered tomatoes and asparagus tips

PC Butter & Lemon Grilling Lobster Tail Skewers

  • Serving Size

    1/4 of recipe

  • Calories

    450

  • Total Carbohydrate

    7 g

  • Total Fat

    31 g

  • Dietary Fibre

    3 g

  • Protein

    37 g

  • Sodium

    890 mg

  • Sugars

    3 g

How to make

Ingredients

  • 2

    striploin steaks (each 1-inch/2.5 cm thick and 1/2 lb/227 g)
  • 2 tbsp (30 mL)

    olive oil, divided, plus additional for grilling
  • 3/4 tsp (4 mL)

    each salt and black pepper, divided
  • 1

    bunch asparagus, woody ends trimmed (Tip: Thicker spears are better for grilling.)
  • 1 pkg (200 g)

    frozen PC® Butter & Lemon Grilling Lobster Tail Skewers
  • 1 pkg (340 g)

    PC® Cocktail Tomatoes
  • 1/4 cup (60 mL)

    butter
  • 1

    large clove garlic, minced
  • lemon wedges

How to make

  • Step 1

    Cut steaks in half crosswise to make 4 pieces; brush all over with 1 tbsp (15 mL) oil and season with ½ tsp (2 mL) each salt and pepper, dividing evenly. Toss asparagus with remaining 1 tbsp (15 mL) oil and ¼ tsp (1 mL) each salt and pepper in bowl. Set aside.

  • Step 2

    Preheat barbecue to medium. Oil grill.

  • Step 3

    Arrange frozen lobster skewers, shell side down, on grill. Cook, lid down, turning once, until opaque throughout, 22 to 24 minutes; once lobster skewers have cooked for 10 minutes, add steaks to grill. Cook steaks, turning once, until desired doneness, 8 to 10 minutes for medium-rare. Transfer lobster skewers and steaks to large plate; set aside.

  • Step 4

    Arrange asparagus and tomatoes on grill. Cook over medium heat, turning asparagus occasionally, until asparagus is charred and tender-crisp, and tomatoes are lightly charred and softened, 5 to 7 minutes.

  • Step 5

    Melt butter in small saucepan over medium-low heat. Stir in garlic; simmer until fragrant, 3 to 5 minutes.

  • Step 6

    Arrange lobster skewers, steaks, asparagus and tomatoes on large serving platter. Serve with butter and lemon wedges.

  • Try this:

    Grill your asparagus and tomatoes on a grill tray or basket if you have one – it'll keep the thinner asparagus stalks from falling between the grates. If your tomatoes are still on the vine, leave them that way – it keeps them together for easy grilling and – bonus – looks great!

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