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Grilled Surf & Turf

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Hickory

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

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1 Whole Porterhouse Steak, 2" thick

  • kosher salt

  • black pepper

  • Traeger Coffee Rub

  • 1 Whole (1-1/2 lb) live lobsters

  • 8 Tablespoon unsalted butter

  • 2 Tablespoon fresh parsley, finely chopped

  • 1 1/2 Teaspoon red pepper flakes

  • 4 Clove garlic, minced

  • 1 Whole lemon zest

  • salt

  • pepper

Steps

  • 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.
  • 2

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

    Grill225 ˚F

    Ingredients

    • 1 Whole Porterhouse Steak, 2" thick

    • 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 steaks directly on the grill grates. Close the lid and smoke until the internal temperature reaches 120°F, 45-60 minutes.
  • 4

    Remove the steaks from the grill. Increase the grill temperature to 500°F and preheat with the lid closed for 15 minutes.
  • 5

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

    Ingredients

    • 1 Whole (1-1/2 lb) live lobsters

  • 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.
  • 7

    Split the lobster lengthwise and remove the innards that run through the tail.

    Grill500 ˚F

  • 8

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

    Grill500 ˚F

    Probe135 ˚F

    Ingredients

    • 8 Tablespoon unsalted butter

    • 2 Tablespoon fresh parsley, finely chopped

    • 1 1/2 Teaspoon red pepper flakes

    • 4 Clove garlic, minced

    • 1 Whole lemon zest

    • 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 spill the juices and butter.
  • 10

    Place the steaks 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.
  • 11

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

Cooking Notes

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