Surf n Turf Lobster Skewers with Grilled Lemon Aioli

Servings: 4


  • 4 striploin steaks, cubed
  • 4 lobsters, steamed, cooled in an ice bath, shelled
  • 2 tbsp olive oil
  • ½ cup butter
  • 2 cloves garlic, peeled
  • 3 lemons, halved
  • ½ cup mayonnaise
  • ¼ tsp salt


1. In a small saucepan, melt butter. Add garlic cloves and set aside.

2. Preheat grill to 450°F and brush with oil.

3. Alternate cooked lobster and steak cubes on a skewer and pat dry with paper towel.

4. Brush skewers with melted garlic butter and place on the grill. Cook for 2 minutes on each side, basting with butter halfway through. Remove and let rest for 5 minutes.

5. Place lemons, cut side down, on the grill. Cook for 5 minutes or until grill marks appear. Remove and let cool.
Meanwhile, mix mayonnaise with juice of 1 lemon and salt.

6. Serve skewers with aioli and grilled lemons.

Do You Know Lobster?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.