Lobster & T-Bone steak on the Braai/BigGreenEgg

Well the sun is shining and I’m going to cook a classic South African Braai (when your flush!) of T-bone steak and lobster. Now this is not a everyday dish unless you catch your own lobster and live on a farm but man it makes you smile. I’ve managed to get a fresh local lobster and the steak is not a problem for me fortunately. The only problem is I’m going to have to kill this lobster myself and it keeps on looking at me with wide eyes, lol!

For those of you that have never cooked lobster this will be the worst thing you will have to do, you can hear all those politically correct people having a go at you about this. Just remember that somebody has to do the dreaded act, just do it quickly and as humanely as possible. I think the best way to do this is to take a large sharp knife and place the tip just behind it head, push quickly downwards and bring it forward at the same time. This will instantly kill it and it will not suffer at all. Unfortunately, due to the nerves system the lobster will continue to twitch for awhile but be rest assured it is dead.

SERVES 2: PREP: 5 MINS: COOK TIME: 8 MINS

Ingredients for Surf & Turf:

1 x Large Lobster
1 x T-Bone steak
1 x Juice of fresh lemon
30g x Fresh Dill
20g x Salted Butter
Sea Salt & freshly ground Black Pepper to taste

Method how to prepare & cook Surf & Turf:

Preheat the Braai to 300°C (570°F) or hotter if you can
Cut the lobster in half as described above and remove the air sack in the head and the stomach waste (just like you do with prawns).
Season the steak and the lobster with salt and pepper.
Melt the butter and finely chop the Dill and add with the juice of the lemon to the melted butter.

Brush the lobster meat with the dill butter.
Place the steak on the braai as well as the lobster with its’ shell facing downwards.
Cook for 4 minutes.
Turn them over brush the lobster with the dill butter again and cook for a further 4 minutes.
This will give you medium rare steak and the lobster meat should have a lovely white flesh, with the shells a deep red. Just cook for a little longer on the steak if you want medium or well done.
Finally give the lobster one final brush with the dill butter before serving.

You can watch the video below on how to cook the perfect steak or go to the blog and read how its done.

This meal was a real treat and one I hope to repeat a little more often over the summer. We’re lucky down this part of the world that we still have lobsters along the rocky shore line, hopefully I will come across one or two!! I served this with a fresh salad just to finish the dish off but really you don’t need anything else when you’ve got this combination. It’s amazingly quick to prepare and cook, all you need is a large overdraft!