Grilled Surf and Turf with Compound Butter

For the Jamaican jerk coconut butter, combine about half of the minced garlic, diced jalapeño, coconut milk, lemon juice, ginger paste, and Jamaican jerk seasoning in a saucepan. Add 2 sticks of butter.

Place the saucepan on a grill side burner or stovetop over medium heat to melt and allow the flavors to combine.

For the steak preparations, combine chopped parsley, basil, 2 tbsp of chives, and the remaining half of the minced garlic in a bowl.

Divide the herb mixture into two separate bowls.

To one bowl of herbs, add 2 sticks of softened butter. Season with salt and pepper and mix thoroughly to create the compound butter.

Spoon the compound butter onto a sheet of plastic wrap, roll it into a log, and place it in the freezer to firm up.

To the second bowl of herbs, add olive oil and mix to create an herby oil for the steaks.

For the corn, melt 1 stick of butter in a skillet. Add a few cloves of minced garlic and the Old Bay seasoning, then stir to combine.

Prepare the lobster tails by splitting the top shell down the middle to expose the meat.

Brush the lobster tails generously with the Jamaican jerk coconut butter.

Brush the steaks with the garlic herb oil and season with salt and pepper.

Place the steaks, corn, and halved lemons on a preheated grill.

Once the steaks are cooked to your desired doneness, remove them from the grill to rest. Top each steak with a slice of the chilled compound butter.

Place the prepared lobster tails on the grill and cook for 5-8 minutes, or until the meat is opaque.

Remove the corn from the grill and brush with the Old Bay garlic butter.

As the lobster cooks, continue to baste it with the remaining jerk coconut butter.

Remove everything from the grill. Garnish the lobster with the remaining chopped chives and serve immediately with the grilled lemons.