Prime Rib and Lobster Tails Surf & Turf

Preheat oven to 425°F. Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Carefully lift the lobster meat through the slit, keeping it attached at the base, and rest it on top of the shell. Place the prepared lobster tails on a baking sheet and brush the exposed meat with melted butter or olive oil. Season the lobster tails with any desired spices or add a small pat of butter. Bake the lobster tails in the preheated oven for approximately 12-15 minutes until the meat is opaque and firm and the internal temperature reaches 145°F in the center of the tail. Once cooked, remove the lobster tails from the oven and let them rest for a few minutes before serving.

Preheat grill to high. Brush steaks on both sides with butter or oil, season with fresh sea salt and black pepper and grill on high (flipping halfway through) until the internal temperature registers 5-10°F lower than your desired doneness (see internal temperature guidelines below).

Let the steaks rest for 3-5 minutes prior to serving. Temperature will continue to rise while resting.

Rare: 125°F, 52°C - Cool to warm red centre and soft texture
Medium Rare: 135°F, 57°C - Warm red centre with brown crust
Medium: 145°F, 63°C - Hot pink centre and slightly firmer texture
Medium Well: 150°F, 66°C - Mostly brown centre and firm texture
Well Done: 160°F, 71°C - Brown centre and very firm texture

Cooking times and temperatures may vary based on the method of preparation and your desired degree of doneness. Test for doneness with a meat thermometer.