Surf & Turf with fresh Beef Steak and Lobster tail, Mayonnaise with 'Pivo Blondie Beer' sauce perfumed with smoked 'Pimentόn de la Vera'

1.         Defrost the lobster tails overnight in the refrigerator. Be sure your lobster tails are fully defrosted.

2.         Make the mayonnaise sauce. In a small bowl, whisk together all of the ingredients. Refrigerate until                      ready to serve.

3.         Take the steaks out of the fridge and allow the meat to come to room temperature.

4.         Drizzling steaks with olive oil and season with salt and black pepper. Set aside.

5.         Set each lobster tail on a cutting board, meat-side up.

6.         With kitchen scissors or a sharp knife, cut through the curved shell and meat, leaving the membrane                      intact.  Open the tail gently.

7.         Prepare lobster tails by drizzling about 1 teaspoon of olive oil for each lobster tail meat, and season with              salt and pepper.

8.         Prepare the barbeque to medium-high heat.

9.         Place the steaks on the barbeque and cook over direct heat for 4-5 minutes on each side for medium-rare.

10.       Insert into the very center of the steak a meat thermometer to determine if you’ve cooked steaks the way              you like them.

            (Check the cooking chart below)

11.       When steaks are done, remove them from the barbeque and let them rest for 15 minutes before cutting                  and serving.

12.       Place lobster tails on the barbeque, meat-side up and until the lobster meat is opaque, about 6-8 minutes.              Be careful not to overcook. Remove from the barbeque.

13.       Place steak and lobster on a plate and top both with a teaspoon of mayonnaise sauce. Serve with broccoli              and extra sauce on the side.

Kali Orexi!