Steak and Maine Lobster Kabobs

  • Yield: 6 servings


2pounds sirloin steak
6large (or 12 small) Maine lobster tails
1/2cup beer
1/2cup salad oil
1tablespoon lemon juice
1tablespoon honey
2tablespoons snipped fresh chives (or 2 teaspoons dried)
1 1/2tablespoons snipped fresh parsley (or 1/2 teaspoon dried)
1teaspoon snipped fresh basil (or ¼ teaspoon dried)
Fresh ground black pepper to taste
12 lemon wedges


  1. Cut steaks in to 1 1/2 inch cubes. Cut lobster tails crosswise into thirds, leaving the shell on.
  2. Combine beer, oil, lemon juice, honey, chives, parsley, basil and pepper. Reserve 3 tablespoons in a separate bowl. Marinate beef and lobster in the rest of the marinade for one to two hours.
  3. Thread meat and lobster alternately onto skewers; discard remaining used marinade. Grill the kabobs, turning and basting with reserved marinade, over hot coles for 15 minutes or until lobster flakes when tested with a fork and beef is done as desired.
  4. Serve hot with lemon wedges.

  Recipe Courtesy of the Maine Lobster Promotion Council