Grillade of Veal Chops and Caribbean Lobster Tail
Turn any dinner into an unforgettable feast with this luxurious Grillade of Veal Chops and Caribbean Lobster Tail recipe. Perfectly seasoned veal chops are grilled to tender, juicy perfection alongside succulent Caribbean lobster tails brushed with a flavorful blend of olive oil, fresh herbs, and smoked paprika. A tantalizing brush of lemon-butter glaze elevates the lobster to new heights, while a sprinkle of fresh parsley and a burst of lemon juice add vibrant finishing touches. Ready in just under an hour, this surf-and-turf masterpiece is ideal for a special occasion or date night. Serve it with grilled vegetables or herbed potatoes for a restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 4 pieces veal chops
- 2 pieces Caribbean lobster tails
- 4 tablespoons extra virgin olive oil
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 0.5 teaspoon red pepper flakes (optional)
- 4 pieces lemon wedges
- 2 tablespoons parsley, freshly chopped (for garnish)
Instructions
Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates thoroughly to prevent sticking.
Pat the veal chops and lobster tails dry with paper towels, ensuring they're free of excess moisture.
In a small bowl, mix 3 tablespoons olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Rub half of this mixture evenly over the veal chops.
Prepare the lobster tails by cutting along the top shell with kitchen shears, exposing the meat. Brush the lobster tails generously with the remaining olive oil mixture.
Sprinkle smoked paprika and optional red pepper flakes over the lobster meat for added flavor.
Place the veal chops on the grill. Cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Use a meat thermometer to ensure an internal temperature of 135°F (57°C) for medium-rare.
While the veal chops are cooking, place the lobster tails meat-side down on the grill and cook for 4 minutes. Flip the tails over and brush with melted butter mixed with lemon juice. Cook for an additional 4-5 minutes, or until the meat is opaque and tender.
Remove the veal chops and lobster tails from the grill. Let the veal rest for 5 minutes to retain its juices.
Plate the veal chops alongside the lobster tails. Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the lobster.
Enjoy your Grillade of Veal Chops and Caribbean Lobster Tail with your favorite sides, such as grilled asparagus or herbed potatoes.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
