Grilled Filet Mignon Steaks and Lobster Tails
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  • 4 6-8 oz Filet Mignon Steaks, about 1 inch thick
  • 4 4oz. Lobster Tails
  • Montreal steak seasoning
  • 4 tablespoons butter
  • 1 garlic clove
Thaw lobster tails and remove steaks from refrigerator at least 30 minutes before grilling. Preheat your gas grill on medium-high heat. Season steaks generously with Montreal steak seasoning. Grill to desired doneness about 5 minutes per side for medium rare. Let steaks rest under an aluminum foil tent. Remember your steaks will continue to "cook up" for a few minutes when removed from heat.
Melt the butter in a small dish in the microwave, or warm in a small pan and remove from heat. Mince the garlic or use a garlic press to mince the garlic and add to warm butter. Add one tablespoon of fresh squeezed lemon juice and stir. lay the tails bottom side up on a cutting board. Using a large knife, cut the tails in half length-wise. Use kitchen scissors to get all the way through the shell if you need to. Using a brush, thoroughly baste the flesh side of the tails with the butter-mixture.
Make sure the grill is clean and place lobster flesh side down on the hot grill. be careful of flare-ups from the dripping butter. Cook flesh side down for 3 to 4 minutes until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 2 to 3 minutes until the lobster meat is firm and opaque.

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