Name: Steak and Tangerine Lobster
Total time: PT4500.0S
Yield: 1
Ingredients: 1 Cowboy Steak; to taste Seasoned Salt; to taste Salt; to taste Ground Black Pepper; 2.5 pound Lobster; to taste Not Ketchup™ Tangerine and Hatch Chile Sauce; to taste Orange; 1 French Bread; to taste Ghee; 1 Potato; to taste Sour Cream; to taste Cheese; to taste Scallion

Hard to beat a "Surf and Turf" meal! Learn how to grill lobster as well as some thick cut cowboy steaks, featuring the new "Not Ketchup" Tangerine & Hatch Chile sauce!

Advanced

Date Night

Steak and Tangerine Lobster

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Cowboy Steak

Seasoned Salt

to taste

Salt

Ground Black Pepper

Lobster

pound

Not Ketchup™ Tangerine and Hatch Chile Sauce

Orange

French Bread

Ghee

Potato

Sour Cream

Cheese

Scallion

Stove

Grill

Season {@1:} with {@0:}. Grill seasoned side down. Reverse sear on indirect heat at 275 degrees C (530 degrees F). Add seasoning to the other side of the steak. Flip.

Season Cowboy Steak (1 N/A) with Seasoned Salt ( to taste). Grill seasoned side down. Reverse sear on indirect heat at 275 degrees C (530 degrees F). Add seasoning to the other side of the steak. Flip.

Season Cowboy Steak (1) with Seasoned Salt (to taste). Grill seasoned side down. Reverse sear on indirect heat at 275 degrees C (530 degrees F). Add seasoning to the other side of the steak. Flip.

When the internal temperature is 125 degrees C (260 degrees F), put on a sear grate. Make sure to put non-stick spray on the grate beforehand.

Turn it 90 degrees. Flip and turn again to get charred grill marks.

Wrap in aluminum foil, and let rest for 10 minutes.

Lightly season {@1:} meat with {@2:} and {@0:}.

Lightly season Lobster (2.5 pound) meat with Salt ( to taste) and Ground Black Pepper ( to taste).

Lightly season Lobster (2.5 lb) meat with Salt (to taste) and Ground Black Pepper (to taste).

Brush "Not Ketchup" Tangerine and Hatch Chile sauce ( to taste) on meat.

Brush Not Ketchup™ Tangerine and Hatch Chile Sauce (to taste) on meat.

Make sure to crack the claws to let the steam out so they don't blow up on the grill.

Lay lobster meat-side down on grill. Flip when cooked (but not charred too much). Baste meat in more sauce.

Place {@0:} on top to infuse into the meat. Grill at 140-145 degrees C (285 - 295 degrees F).

Place Sunkist Orange ( to taste) [sliced] on top to infuse into the meat. Grill at 140-145 degrees C (285 - 295 degrees F).

Place Orange (to taste) on top to infuse into the meat. Grill at 140-145 degrees C (285 - 295 degrees F).

Spread {@0:} on bread. Apply heat to the bread until toasted.

Spread Ghee ( to taste) on bread. Apply heat to the bread until toasted.

Spread Ghee (to taste) on bread. Apply heat to the bread until toasted.

Slice a baked {@4:} in half and put {@1:}, {@3:}, {@2:}, {@5:}, and {@0:} on it.

Slice a baked Potato (1 N/A) in half and put Sour Cream ( to taste), Cheese ( to taste), Scallion ( to taste), Salt ( to taste), and Ground Black Pepper ( to taste) on it.

Slice a baked Potato (1) in half and put Sour Cream (to taste), Cheese (to taste), Scallion (to taste), Salt (to taste), and Ground Black Pepper (to taste) on it.

Add the steak and lobster to plate. Serve and enjoy.

Steak and Tangerine Lobster

5.0

1HR 15MINS

$88.57

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Watch Full Video

Tags