Recipe: Hickory Smoked Rib Eye And Lobster

Step 1

Directions: Steaks And Lobster

Step 2

Season the steaks to taste, cover and let them set out until they reach room temperature. They cook more evenly at room temp...

Step 3

Butterfly the lobster using kitchen shears and a paring knife. Take the shears and cut the shell away from the soft bottom of the tail, then with a sharp knife make a cut in the center of the tail about halfway through the entire length of the tail. Now, gently open them up a little.

Step 4

I like to use 2 skewers so that when you turn them they don’t roll over. You can use either wooden or metal skewers. Just remember to soak wooden ones for at least 30 minutes before using them.

Step 5

Directions: Herb Butter

Step 6

Put all the ingredients in a bowl with the soft butter and blend with a fork. Cover and set aside.

Step 7

Ok, let’s hit the grill. The steaks will take about 4 minutes on each side at this temperature. I use a kitchen timer.

Step 8

After you turn the steaks put the lobster on cut side down.

Step 9

They should be turning bright orange about the time to turn the steaks.

Step 10

After you turn the lobster, put all of the butter they will hold on them and continue grilling about 4 more minutes. Again, they will be bright orange and the meat will be white when they are ready.

Step 11

Preparing Grill: High Direct Heat

Step 12

Preheat your grill to High heat (400-450). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.

Step 13

Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Step 14

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)