We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Grilled Surf & Turf

20

1

Hickory

Garlic butter grilled lobster, and juicy porterhouse steak team up for wood-fired deliciousness from land and sea.

2

Activating this element will cause content on the page to be updated.

:

main

  • 1 (2-inch-thick) porterhouse steak

  • Kosher salt

  • Black pepper

  • Traeger Coffee Rub

  • 1 (1-1 1/2 lb) live lobster

  • Lemon wedges, for serving

  • hot sauce, for serving

Garlic Herb Butter

  • 8 Tablespoon (1 stick) unsalted butter, softened

  • 2 Tablespoon fresh parsley, finely chopped

  • 1 1/2 Teaspoon Crushed red pepper flakes

  • 4 cloves garlic, minced

  • Zest of 1 lemon

  • Salt

  • Pepper

  • 1

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F

  • 2

    Season the steak generously with salt, pepper, and Traeger Coffee Rub.

    • 1 (2-inch-thick) porterhouse steak

    • To Taste Kosher salt

    • To Taste Black pepper

    • As Needed Traeger Coffee Rub

  • 3

    Insert the probe horizontally into the center of the steak, avoiding the bone and any large pockets of fat. Place the steak directly on the grill grates. Close the lid and smoke until the internal temperature reaches 120°F, 45-60 minutes.

    225 ˚F

    120 ˚F

  • 4

    Remove the steak from the grill. Increase the grill temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 5

    Place the lobster in the freezer for 5-10 minutes before dispatching.

    • 1 (1-1 1/2 lb) live lobster

  • 6

    Remove from the freezer and place on a cutting board with a towel underneath (to prevent it from slipping). Find the cross on the lobster's head just behind the eyes and swiftly plunge a sharp chef's knife straight through until you hit the cutting board; this will kill it instantly.
  • 7

    Split the lobster lengthwise and remove the stomach and digestive tract that runs through the tail.
  • 8

    Make the garlic herb butter. In a small bowl, combine the butter, parsley, chili flakes, garlic, lemon zest, salt, and pepper. Season the lobster halves with the garlic herb butter, and reserve any extra for serving.

    • 8 Tablespoon (1 stick) unsalted butter, softened

    • 2 Tablespoon fresh parsley, finely chopped

    • 1 1/2 Teaspoon Crushed red pepper flakes

    • 4 cloves garlic, minced

    • Zest of 1 lemon

    • To Taste Salt

    • To Taste Pepper

  • 9

    Place the lobster cut-side up directly on the grill grates. Close the lid and cook for 8-12 minutes or until the lobster meat is opaque and the shell is bright red. Do not turn the lobsters while cooking or the juices and butter will spill.

    500 ˚F

  • 10

    Place the steak directly on the grill grates next to the lobster and grill for 4-6 minutes per side, or until internal temperature reaches 130°F-135°F for medium-rare, or cook to desired doneness.

    500 ˚F

    130 ˚F

  • 11

    Remove the steak and lobster from the grill. Let the steak rest for 5 minutes before slicing and serving. Serve the steak and lobster with extra garlic herb butter, lemon wedges, and hot sauce, if desired. Enjoy!

    • Lemon wedges, for serving

    • hot sauce, for serving

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.