Mouthwatering Australian Surf & Turf Delight: Grilled Lobster Tail and Wagyu Beef Skewers with Citrus Herb Butter Sauce
A flavorful australian snack perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 pieces of fresh lobster tail, 8 oz each 24 oz wagyu beef sirloin, cut into 1
- inch cubes 1 cup unsalted butter 2 tbsp fresh lemon juice 1 tbsp fresh lime juice 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 3 cloves garlic, minced 1 tbsp grated lemon zest 1 tsp ground black pepper 16 wooden skewers, soaked in water for at least 30 minutes Salt, to taste
Instructions
- Prepare the lobster and beef by cutting each tail into three equal pieces and cubing the wagyu beef. Thread the lobster and beef onto separate skewers, alternating between the two. Season with salt and set aside. In a saucepan over medium heat, melt the butter. Add lemon juice, lime juice, parsley, cilantro, garlic, lemon zest, and black pepper. Cook for 2 3 minutes until aromatic. Remove from heat and keep warm. Preheat the grill to medium high heat. Grill the skewers for 4 5 minutes per side or until cooked through. Brush with the citrus herb butter sauce during the last minute of cooking.
Chef’s Insight
The combination of lobster and wagyu beef creates a perfect balance of texture and flavor, while the citrus herb butter sauce elevates this dish to new heights.
Notes
Use fresh lobster tails for the best flavor and texture.