Christmas Surf-n-Turf

Level: Easy
Yield: 6-8 Serving(s)
Prep Time: 30 Minutes
Cook Time: 1hr and 30 Minutes
Total Time: 2 Hours

Kurt Halls of Caribeque curated a perfectly deliciously "Surf-n-Turf" Holiday Dinner inspired recipe. Some people like ham and turkey for Christmas, others want savory tomahawk steak, shrimp and lobster tails to enjoy. Either way, we've got you covered!

Ingredients

5-6 Tomahawk Ribeye
1-2 pounds of Large Shrimp
5-6 Large Lobster tails
2 sticks of melted butter
Your Favorite Rub (Caribeque Big and Bold Beef Rub used)
Your favorite Seasoning (Caribeque Lemon Garlic Seasoning used)
4-5 tablespoons of olive oil

Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds

Directions

1. On a tray take your tomahawk ribeye and apply the olive oil to your ribeye then generously apply the Caribeque Big and Bold beef rub to all sides and allow to get to room temperature.
2. Take lobster tails and cut an opening from the top of the tail down to 1/2 in from the bottom to open and expose the lobster meat. Apply the Caribeque Lemon Garlic Seasoning to the lobster meat and set aside.
3. Peel and devein your shrimp put into a small bowl and apply 2 tables spoons of Caribeque Lemon Garlic Seasoning
4. Set up your grill’s indirect by putting a basket fill of Royal Oak Lump charcoal on one side, light with the All-Natural Tumbleweeds and allow your grill to get up to 250 degrees
5. Place your seasoned tomahawk ribeye on the far side of the grill to allow your ribeye to slowly get to an internal medium-rare temperature of 125 degrees.
6. Once you get to 125 degrees internal temperature remove your ribeye and set aside. Add more lump charcoal to the basket and raise your grill temp to 300-350 degrees keeping the basket in the indirect mode.
7. Take a small cast iron skillet and place it near the charcoal basket add butter and once it melts add your lemon garlic shrimp and stir occasionally until they are light pink
8. At this point place your lobster tails on the cool side of the grill and allow them to cook until the shells turn bright red (about 10 minutes, basting with the melted butter.
9. Take your tomahawk ribeye and place directly over the hot charcoal basket and sear both sides for approximately two minutes per side or until your steak reaches your preferred internal temperature
10. Remove your ribeye, the cast iron skillet of lemon garlic shrimp and your lobster set aside, let rest for 10-15 minutes and enjoy!

Courtesy of: Kurt Halls of Caribeque

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