Romantic Dinner For Two

It’s almost Valentine’s Day, treat someone special and show off your grilling skills with a romantic dinner for two - grilled to perfection on your Pit Boss.

On this How To Tuesday, we are going to walk you through a classic surf and turf recipe with lobster tails and bacon-wrapped filet mignon; both prepared and grilled in less than one hour. It’s a great recipe for special occasions because it’s surprisingly easy to make and looks just as impressive as it tastes.

There is one key ingredient to this dish, and that’s the garlic herb butter. It’s going to flavor the steak and lobster, then work as a dipping sauce later for an added boost of juicy flavor. The garlic herb butter consists of 1 stick of butter, salt, chives, parsley, and garlic.

For the surf and turf dish, start with preparing the filet mignon. Rub both sides of the filet in the garlic herb butter. Then, wrap each filet with a strip of bacon and use a long toothpick to skewer the bacon intact.
Pro Tip: Filet mignon has a velvety soft texture but is also very lean, so the fat from the butter and bacon will give the steak a rich, juicy flavor. Also, grilling the steak to rare, or medium rare, will keep the meat itself from becoming too dry.

Butterflying the lobster tails is surprisingly easy to do, and it’s going to give your dish a bossin’ presentation. Simply cut the shell across the top, stopping when you reach the fin. You want to leave the very end of the lobster meat and tail intact.

Then, gently pull the bulk of lobster meat out of the shell and lay it on top. To create the butterfly look, open the thin layer of skin on top of the lobster so that it hangs off to the sides. This will help the meat sit on the shell better and give you the butterfly look. From there, squeeze fresh lemon juice and brush on the garlic herb butter.

To create a bossin’, well-rounded dinner, add a side of veggies. We did chopped squash, zucchini, and onions with added minced garlic, corn, and roasted red peppers. Then, we set our Pit Boss to 450° and threw them on the grill in a cast iron skillet for 5-7 minutes, stirring frequently. If you don’t have a cast iron skillet a grilling basket works well here too. Once the veggies finished, we topped the blend off with some shredded cheddar cheese - because really, who doesn’t love cheese?!

At this point, the filet mignon has had time to rest while you prepped the lobsters and vegetables. Add them to the grill at 450°F. They are going to have a beautiful sear and rare to medium rare doneness after 3 to 3 ½ minutes on each side. The ideal internal temperature will range between 120°F and 130°F. Once they finish grilling allow them to rest for 5 minutes before serving.

Once you add the filet mignon to the grill, go ahead and add the lobster tails. These will need a little more time than the steaks to come to complete doneness — around 10-12 minutes. You can tell the lobster meat is fully cooked when it has an opaque white color or an internal temperature of 140°F.

By the time you finish grilling the lobster, you’re going to have a romantic dinner to impress the apple of your eye. For an added touch, serve your dinner while it’s hot and fresh off the grill. If you want to add wine, champagne, or beer if that floats your love boat - Pinot Noir, Extra Brut Champagne, or a Belgian Tripel will really accentuate the rich versatile flavors in this dish.

Timing Guide

Set the grill temperature to 450°F.

1st – Add your veggies and grill for 5-7 minutes.

2nd – Grill your bacon wrapped filets for 3 to 3 ½ minutes or until the internal temperature is 120°F to 130°F. To bring out the juicy flavor, let the steak rest for at least 5 minutes before serving.

3rd – As soon as you add the filet mignon to the grill add the lobster tails. Grill for 10-12 minutes or until the color turns an opaque white and reaches an internal temperature of 140°F.

View the FULL Pit Boss Surf N' Turf recipe for more details.

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