grilled surf & turf


  • 1 Porterhouse Steak, 2" thick

  • To Taste kosher salt

  • To Taste pepper

  • As Needed Your Favorite Coffee Rub

  • 1 (1-1/2 lb) live lobsters

  • 8 Tablespoon butter

  • 2 Tablespoon fresh parsley

  • 1 1/2 Teaspoon red chile flakes

  • 4 Clove garlic

  • 1 Whole lemon zest

  • To Taste salt and pepper




When ready to cook, set the Z Grill to 225℉ and preheat, lid closed for 15 minutes.


Season steaks generously with salt, pepper and Z Grill Coffee rub. Place steaks directly on the grill grate and cook for 45 to 60 minutes or until internal temperature reaches 125℉. Set steaks aside to rest.


Increase grill temperature to High and preheat.


Place the lobster in the freezer for 5-10 minutes before dispatching. Remove from the freezer and place on a towel on a cutting board (to prevent it from slipping).


Find the cross on the lobsters head just behind the eyes and swiftly plunge a sharp chef's knife straight through until you hit the cutting board; this will kill it instantly. Split the lobster lengthwise and remove the stomach and digestive track that runs through the tail.


For the garlic herb butter: In a small bowl, combine butter, parsley, chili flake, garlic, lemon zest, salt and pepper.


Season the lobster halves with the garlic herb butter and place cut side up directly on the grill grate. Do not turn them during cooking or you will lose any tomalley and juices. Grill 8-12 minutes or until meat is opaque and shell is bright red.


Place steaks directly on the grill grate next to the lobster and grill for 4-6 minutes per side or until internal temperature registers 135℉ for medium-rare. Let steaks rest 5 minutes before slicing.


Serve steak and lobster with extra garlic herb butter, lemon wedges, and hot sauce if desired. Enjoy!

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