T‑bone Steak with Lobster and Aromatic Sea Butter on the Grill

• T‑bone steak↗1

  (about 750 g)

• olive oil↗2 ч. л. tsp
• lobster↗1

  split lengthwise, large claws removed and crushed

• unsalted butter100g g
• fresh seaweed↗20g g

  (or 2 tsp dried kombu flakes or crushed nori)

• coarse sea salt↗5g g

Step-by-step instructions

1. 1

   Heat the grill to high temperature. Brush the steak with olive oil, season both sides with salt and your favorite spices, then set aside. Prepare the sea butter: in a bowl whisk the butter together with fresh seaweed and coarse sea salt until smooth. Spread the butter mixture onto a sheet of parchment paper, roll it into a log by folding the ends, and chill in the refrigerator until firm.

2. 2

   When the charcoal is ready, place the steak vertically over the fire so the fat strip faces the flame and browns. Once the fat is browned, turn the steak horizontally, positioning the thicker side closer to the heat and the fillet toward the edge of the grill, and cook for 5 minutes. Flip the steak, moving it so the fat is again nearer the flame, and cook another 5 minutes. Then cover the grill lid and bring it to medium‑rare, about 4 minutes per side. Transfer the steak to a board, cover with foil, place a large piece of the prepared sea butter on top and let rest.

3. 3

   While the steak rests, slice the prepared sea butter into thin pieces and spread them over the meat of each lobster half. Place the lobster on the grill shell‑side down (tails down). Grill for 5–10 minutes, depending on grill temperature and lobster doneness. When the shell turns bright orange‑red, remove the tails; the meat should no longer be translucent. Cook the claws for a few more minutes.

4. 4

   Serve the T‑bone steak on a large wooden board or platter, arranging the lobster tails and claws beside it, and garnish with the remaining sea butter.