GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER
"When you want to splurge, this is a sensational and simple dish with assertive garlic and hot (but not too hot) chili flavors."

1/2 cup (1 stick) butter, room temperature
1/4 cup olive oil
2 large shallots, quartered
4 large garlic cloves, halved
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
6 8- to 10-ounce New York strip steaks (each about 3/4 inch thick)
3 10-ounce uncooked lobster tails, thawed if frozen, cut lengthwise in half

Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.

Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter. Makes 6 servings.

Bon Appétit
July 2001