What’s on the Grill #131

Grilled Porterhouse with grilled lobster tail and curry butter!  This was Friday night, and what better way to kick off the weekend than a little surf and turf.  I had an extra lobster tail sitting in the freezer from earlier in the week, so I built a lot of anticipation into this meal knowing the tail was waiting for me.  I have had a love/hate relationship with lobster for some time.  I find it is either prepared right, or it’s not.  In fact, if I am going the crustacean route, I often prefer the lobster’s leggy friend Mr. Crab.  You really can’t screw up crab…but you also can’t grill it (or can you?….).

I will skip talking about the steak, outside of letting you know it was a nice cut and had a lot of flavor.  I used my simple salt, pepper, and “a third” rub.  The third here was paprika.  For the lobster, I dropped the tail into a pot of boiling salted water for 8 minutes.  With the tail now mostly cooked, I moved it to the grill over direct high heat and cooked it for an additional 7 minutes.  During the grilling of the lobster, I brushed on some curry butter.
I started the steak a little bit before the lobster so both the turf and the surf beached themselves at the same time.  For a little veg, I added the always good grilled zucchini.

I could be biased, but this is by far the best lobster I have had.  The grill adds a wonderful smokiness to the flesh and the curry butter, thanks to The Flay, is simply divine.  If you have ever had a bad lobster experience, I encourage you to take that thing out of the pot and put it on the grate.
Curry Butter
Adapted from Bobby Flay’s Boy Gets Grill p.122
2 Tbls Olive Oil
1/2 small red onion
3 cloves garlic, finely chopped
3 Tbls curry powder
2 cups white wine
8 ounces unsalted butter
Heat oil in a skillet.  Add the onion and garlic, cook and stir for about 5 minutes; do not brown.  Add the curry powder and cook and stir for an additional 3 minutes.  Add the wine, simmer and reduce until reduced to about 1/4 cup.
Place the butter in a bowl, add the curry mixture, and mix well.  Cover and refrigerate for two hours.  I made mine earlier in the week and froze it.
After this hearty meal, I “rested it off” with some fire time and Bell’s Oberon.  What a great night.