While cooking up some steaks on their own is obviously a great way to spend an afternoon, smoking some lobster tails on the side for some surf and turf has got to be the way to go. Below is a video from Traeger producing some excellent surf and turf on their Timberline XL with their latest Louisville Slugger pellets made from Maple wood.
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Traeger produced this video to help promote their latest pellet offering, the Louisville Slugger pellets which are made from Mapel wood. Mapel has a softer smoke profile with a sweeter edge than something like Mesquite pellets, and therefore, these pellets are a good suit for the lobster, which only needs a light smoke flavor to taste its best.
Steak Preparation and Smoking
This cook involved two large Tomahawk steaks which had good marbling. Therefore, that fat content is going to keep them moist during the cook as well as provide excellent flavor. Next, some rub is applied, as these high-quality steaks have sufficient moisture, no additional oil is needed for the rub to properly stick to the surface.
The Timbeline XL has been set to 225 degrees, the classic smoking temperature, and its also been set to Super Smoke. What that means is the Traeger will sacrifice temperature accuracy for more smoke production. It’s important to note though, not every Traeger model has this feature.
Traeger now owns Meater, and as such, modern Traeger models, such as the Timberline, are designed to take advantage of Meater probes, which will link up to the control panel on the Traeger which makes it possible to monitor the probe through the Traeger App as well.
When inserting any meat probe, always make sure the probe is not touching the bone. Otherwise, you will get a false reading on the temperature of the meat itself. The steaks are left to cook/smoke for 45 to 60 minutes, then the lobster is prepared.
Lobster Preparation & Grilling
A compound butter is prepared with lemon and parsley which is a flavor profile that works perfectly with lobster, as again, lobster is something you don’t want to overpower with too much additional flavor. The Timberline features an induction burner. Therefore that’s used to quickly melt down the butter.
The lobster shell is cracked with a knife; obviously, be very careful with this step. With the tail cut in half, leave the tail meat in the shell as its good for presentation. Then simply place the tails on a baking tray, brush over the butter, and its ready to go on the grill.
After the steaks have reached the chosen internal temperature, turn the grill up to its maximum temperature setting, which is 500 degrees in the case of the Traeger. Then put on the Lobster tails to cook, which won’t take long at all, only around 10 to 20 minutes.
The steaks are pulled off the Traeger at 120 degrees before its set to 500 degrees. While the lobster tails cook, the tomahawk steaks are put back on the grill to get a nice sear, and they are flipped after 5 minutes on each side.
To get the best results, don’t cut into the steaks straight away, let them sit for around 20 minutes to get the best flavor/texture from them, and there you have it, some excellent surf and turf!
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