Every time I make my Cajun Honey Butter Lobster and Steak my whole family wants an invite! They are buttery and savory, giving the elegant meal experience all at home. This recipe is highly recommended for a planned dinner night for a special occasion.
Lobster alone is a delicious dinner. They are versatile in how you can prepare them and there are a lot of flavor profiles that can come to play. My favorite flavor combo is the Cajun Honey Butter and I am excited for you to make them yourself.
Another great benefit of making lobster is that it can be paired with steak. I personally would ideally pair my lobster with Filet Mignon, NY Strip and the famous Ribeye Steak (Bone-in preferably). Each of these proteins are delicious in their own way but adding a delightful lobster tail to the plate only elevates the whole experience.
INGREDIENTS
- 1-2 Ribeye steaks
- 2-3 Lobster Tails
- Avocado oil for a binder
- 1 tbsp Salt, pepper, garlic powder (each)
- Cajun Honey Butter
- 1 block Unsalted butter
- 6 cloves Minced garlic
- 2 tbsp Honey
- 2 tbsp Hot sauce
- 2 tbsp Chopped parsley
- 1 tbsp Lemon zest
- INSTRUCTIONS
- Start off by preheating your grill for direct searing. Now season the ribeye(s) steak with salt, pepper and garlic powder. Then, place it to the side.
- Butterfly the lobster tails so the meat is sitting on top of the shell is fully exposed. Season the lobster with salt, pepper and garlic.
- In a medium bowl make the cajun honey butter by adding a block of butter, cajun seasoning, minced garlic, honey, hot sauce, chopped parsley and lemon zest. Mix with a fork and sit to the side.
- Grill the steak over the direct coals creating a crust. Grill for 60-90 seconds per side and remove, place on a wire rack and set the grill up for smoking 250-275 degrees with apple wood chunks for smoke.
- During this time paste the lobster tails with the cajun honey butter.
- When the smoker reaches 250-275 degrees f, add the steaks and lobster with a water pan under the lobster. Let them smoke for 20-25 minutes and then check temperatures. The steak gets removed at 125-128 degrees F for medium rare. The lobster gets removed at 145 degrees.
- Once they get removed, rest the steak for 8-10 minutes before you plate and serve!
