Ingredients (Serves 2-4)

For the Filet Mignon:

• 2-4 filet mignon steaks (6-8 oz each, about 1.5 inches thick)
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp fresh thyme or rosemary, chopped

For the Lobster Tails:

• 2-4 lobster tails (split down the center)
• 2 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 1 tsp lemon juice
• 1/2 tsp smoked paprika
• Pinch of cayenne pepper (optional)

For the Parmesan Truffle Smash Potatoes:

• 1 lb baby potatoes (Yukon Gold or red)
• 2 tbsp olive oil
• 1 tbsp truffle oil
• 1/4 cup Parmesan cheese, grated
• 1 tsp garlic powder
• Salt and pepper (to taste)

For the Charred Corn with Chili Lime Aioli:

• 2 ears of fresh corn, husks removed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper (to taste)
• 1/4 cup mayonnaise
• 1 tsp lime juice
• 1/2 tsp chili powder

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Preparation Steps

1. Prepare the Filet Mignon

1. Remove steaks from the fridge about 30 minutes before cooking to bring them to room temperature.
2. Pat dry with paper towels, then rub with olive oil.
3. Season generously with salt, pepper, smoked paprika, garlic powder, and thyme or rosemary. Set aside.

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2. Prep the Lobster Tails

1. Using kitchen scissors, carefully cut along the top of each lobster shell and gently lift the meat slightly out of the shell for easy grilling.
2. Mix melted butter with minced garlic, lemon juice, smoked paprika, and cayenne pepper. Brush generously over the lobster meat.

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3. Cook the Smash Potatoes

1. Boil baby potatoes in salted water until fork-tender (12-15 minutes). Drain and let cool slightly.
2. Smash the potatoes gently with a flat object.
3. Preheat the Blackstone griddle to medium-high heat. Drizzle olive oil and place the smashed potatoes on the griddle.
4. Cook for 5-6 minutes per side, pressing gently. Drizzle with truffle oil, sprinkle with Parmesan, garlic powder, salt, and pepper. Cook an additional 2 minutes to melt the cheese. Remove and keep warm.

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4. Cook the Filet Mignon

1. Heat the griddle to high heat and drizzle olive oil over the cooking surface.
2. Sear the steaks for 3-4 minutes per side for medium-rare (adjust time for preferred doneness).
3. During the last minute of cooking, add a pat of butter to each steak for extra flavor.
4. Remove the steaks and let them rest under foil for 5-10 minutes.

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5. Cook the Lobster Tails

1. Lower the heat to medium. Place the lobster tails, shell-side down, on the griddle.
2. Baste with the remaining garlic butter mixture and cook for 6-8 minutes, until the meat is opaque and tender.
3. Flip the lobster meat onto the griddle for 30-60 seconds for a slight char.

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6. Char the Corn

1. Rub the corn with olive oil, smoked paprika, salt, and pepper.
2. Place on the griddle over medium heat, turning frequently until charred (about 8-10 minutes).
3. While cooking, mix mayonnaise, lime juice, and chili powder in a small bowl to make the aioli.
4. Brush the charred corn with chili lime aioli just before serving.

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Plating the Surf & Turf Dinner

1. Plate the filet mignon next to the garlic butter lobster tail.
2. Add a generous serving of Parmesan truffle smash potatoes and place the charred corn on the side.
3. Garnish with fresh parsley, lemon wedges, and an extra drizzle of truffle oil if desired.

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Tips for Success

• Steak Resting: Allowing the steak to rest after cooking keeps it juicy and flavorful.
• Heat Zones: Use high heat for the steak and medium heat for lobster and sides to avoid overcooking.
• Customize the Spice: Adjust cayenne or chili powder levels to suit your preference for heat.

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Enjoy your Blackstone Surf & Turf feast! This unique creation is bound to wow anyone lucky enough to share it with you. Let me know how it turns out! 🥩🦞✨