Book of Days Tales

Memorial Day in the USA is the last Monday in May and is generally considered to be the start of summer (Labor Day in September is the end). For many people this means getting the outdoor grill out of hibernation and having a cookout. Most of my friends in New York were fairly unimaginative about these things – hot dogs and hamburgers being their universal staples, along with cole slaw and potato salad.  Why not turn it up a notch?  I routinely made kebabs with meat and veggies but here is skewers at a higher level – steak and lobster.  Serve with grilled corn on the cob. Parboil the corn and then finish up on the grill with a nice char on the outside.

Ingredients

12 oz tenderloin steak
2 raw lobster tails (4 to 5-oz) meat removed from the shell
1 ½ tsp kosher salt 
1 tsp smoked paprika 
1 tsp sweet paprika 
½ tsp onion powder 
½ tsp garlic powder 
½ tsp cayenne 
½ tsp freshly ground black pepper 
¼ tsp ground thyme 
4 tbsp olive oil 
3 tbsp butter, melted

Instructions

Preheat your grill preferably with wood or charcoal and wood chips.

Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.

To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.

Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.

Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before serving.