It doesn't get better than this smoked surf n turf with a couple of plump lobster tails and tender, juicy ribeye steaks! The lobsters are permeated with a delicious smoky flavor then slathered in Cajun butter and the ribeye steaks cut like butter! This smoked surf n turf is the perfect recipe for creating a memorable experience on a special occasion or date night!
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Instructions
Prep The Ribeyes
Using paper towels, pat your steaks dry on all sides. Season them liberally with steak seasoning all over, pressing it down into the meat.
Set your seasoned ribeyes on a wire cooling or baking rack in the fridge to dry brine overnight (or up to 24 hours) for the best flavor. *If not dry brining, preheat your smoker first then season the steaks and place them in the smoker immediately.
Smoke The Ribeyes
Preheat your smoker to 225°F (107°C). Once hot, place your prepared ribeyes on the grates and smoke for 1 hour (or 30 minutes per pound) until the internal temperature reaches 110°F (43°C).
Just before your steaks are done smoking, heat your grill or oven to 500°F (260°C). Reverse sear your steaks on the hot grill or oven for 6-8 minutes (flipping after 4-5 minutes if desired) until they reach your desired internal temperature (*see note).
Transfer the steaks to a plate or cutting board and cover them loosely with foil to rest for 10 minutes before serving.
Prep The Lobster Tails
Butterfly your lobster tails with kitchen shears. Begin by cutting down the middle of the top of the shell from the open side to the end of the tail, then stop. Make sure not to cut into the meat underneath.
Now, flip the lobster tail over and press firmly yet gently on the ribs (the underside of the tail). Flip it back over cut-side-up and use your fingers to carefully separate the meat from the shell, leaving it attached at the very end.
Pull the meat up and out of the shell, then press the shell together underneath the meat to give it something to rest on top of. Repeat with remaining lobster tails.
Smoke The Lobster Tails
1 hour before your steaks are done smoking, add the butterflied lobster tails to the smoker. Place them over indirect heat or as far from heat as possible to prevent overcooking.
Smoke them at 225°F (107°C) until they reach an internal temperature of 145°F (63°C), about 1 hour.
Just before the tails are done smoking, melt the butter in a small microwave-safe bowl and stir in the Cajun seasoning. Transfer the smoked lobster tails to a plate or cutting board and brush the Cajun butter over the meat.
Garnish your lobster with fresh chopped parsley if desired and serve alongside the smoked ribeyes for the ultimate surf n turf.
Notes
The steaks will cook at roughly 30 minutes per pound, so with 2 pounds, you will be able to add the lobster to the smoker around the same time as the steaks. However, if you are smoking more steak, you will want to wait until they only have an hour left to go before adding the lobster tails because they can quickly overcook.
To store: Keep your steaks in an airtight container separate from the lobster and refrigerate them for up to 4 days. The lobster can be kept in the same type of container and should be enjoyed within 3-4 days.
To reheat: Reheat both the steak and lobster at low heat in the oven. Preheat your oven to 250°F (120°C). Place them in separate baking dishes covered with foil and bake until warmed through. The lobster will take less time, 10-12 minutes while the steak can take from 15-25 depending on thickness and the size of the steak.