Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
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Get RecipeIndulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared tomahawk steak is expertly seasoned and cooked to perfection by @Grillnation.
Ingredients
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2 lobster tails
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1 tomahawk ribeye (2-2.5 inches thick)
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olive oil
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Dry Rub For Steak:
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1 tbsp Tony Chachere’s Original Creole Seasoning
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1 tbsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme
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1/2 tsp brown sugar
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Creole Compound Butter:
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1 stick (1⁄2 cup) unsalted butter, softened
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1 tbsp Tony Chachere’s Original Creole Seasoning
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1 tsp smoked paprika
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1 clove garlic, finely grated
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1 tsp lemon juice
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1 tsp chopped parsley
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1/2 tsp Worcestershire sauce
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Optional: 1/2 tsp hot sauce
- Clear
Directions
- Make the Cajun Compound Butter: In a bowl, mix all butter ingredients until smooth. Roll into a log using parchment or plastic wrap and chill for 1 hour (or freeze for 20 mins) until firm.
- Prep the Steak: Pat steak dry and coat lightly with olive oil. Combine dry rub ingredients and generously coat the steak all over. Let it rest at room temp for 30-45 minutes while the grill heats.
- Prep the Lobster: Use kitchen shears to cut the top of the lobster shells lengthwise. Gently pull the meat out to sit on top of the shell. Brush with olive oil and a bit of Tony’s seasoning.
- Grill the Steak (2-Zone Fire): Sear the steak directly over high heat for 2-3 minutes per side. Move to indirect heat and cook until internal temp hits 125°F for medium-rare (about 20-30 mins total). Rest 10 minutes.
- Grill the Lobster Tails: While the steak rests, place lobster tails meat-side down over direct heat for 2-3 minutes. Flip, brush with melted Cajun compound butter, and grill another 3-4 minutes until opaque.
- Serve & Finish: Slice the tomahawk against the bone. Top both steak slices and lobster meat with medallions of the Cajun compound butter. Let it melt over everything for that finishing sizzle. Serve immediately.
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