👨‍🍳🧑‍🍳 Happy Thursday, Chefs!

Welcome to this week’s grilling drop #2. 🔥🍢 This one leans straight into steakhouse fantasy territory without requiring a white tablecloth or a three-hour kitchen project.

🦞🥩 Buttery lobster and smoky filet skewers kissed with garlic, lemon, and open-fire char. Rich enough for date night, easy enough for a Thursday, and absolutely built for cold wine pours that somehow turn into one more bottle.

Think backyard surf-and-turf energy with dripping garlic butter, smoky grill marks, and someone hovering too close to the platter before dinner’s officially served.

👇 Scroll for the surf-and-turf masterpiece your summer grill lineup has been missing.

Cheers,
~thebacklabel crew🍷🔥

Recipe By: @cooking_with_rocco

WATCH the Video!

🦞🥩 Fun Fact: Surf and turf exploded in 1960s America when steakhouses paired lobster with filet mignon, turning decadent dinner excess into the ultimate special-occasion flex.

Surf & Turf
1 lb American Wagyu Filet Mignon Pieces, cut into 1.5” cubes
1 lb Maine Lobster Tails (about 2 to 4 tails), shell removed and cut similar in size to the filet mignon pieces
Flaky salt
Lemons
Skewers

Balsamic Filet Marinade
2 tablespoons olive oil
2 garlic cloves, grated
1 tablespoon balsamic vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
Salt & Pepper

Garlic & Lemon Lobster Marinade
3 tablespoons melted, unsalted butter
1 tablespoon olive oil
2 garlic cloves, grated
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon chopped parsley
½ teaspoon salt

Garlic Butter
2 to 3 tablespoons melted butter
2 garlic cloves, grated

1️⃣ Prep The Surf + Turf
Remove the lobster meat from the shells and cut it into pieces similar in size to the filet mignon.

Keeping everything evenly sized means every skewer cooks beautifully and lands perfectly tender off the grill.

2️⃣ Marinate Separately
Grab two bowls. Toss the lobster with the Garlic & Lemon marinade in one bowl, and coat the filet pieces in the Balsamic Filet marinade in the other.

Cover and refrigerate separately for 30–60 minutes while the flavors settle in and start doing their thing.

3️⃣ Build The Skewers
Thread the steak and lobster onto skewers, alternating pieces as you go. Keep similar-sized chunks grouped together for even cooking.

If any marinade is left behind, combine it and brush it generously over the skewers before they hit the grill. No flavor gets left behind here.

4️⃣ Fire Up The Grill
Heat the grill to medium-high and lightly spray the grates with non-stick spray.

You want enough heat for charred edges, buttery lobster, and steak with that perfect backyard crust.

5️⃣ Grill The Skewers
Place the skewers directly on the grill and cook for 3–4 minutes per side.

The lobster should turn opaque and lightly golden while the filet lands around medium-rare, about 130°F–135°F.

Think steakhouse energy with beach-house lighting.

6️⃣ Rest + Finish
Let the skewers rest for 5 minutes before plating.

Finish everything with melted garlic butter, flaky salt, and a heavy squeeze of fresh lemon juice.

Rich, smoky, buttery, and built for cold wine with somebody lingering a little too long around the grill. 🍷🔥

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