John Myers
Grilled Entrecote with Lobster Crab and Corn on Cob
The perfect grilled entrecote with lobster crab and corn on cob recipe with a picture and simple step-by-step instructions.
- 5 Entrecotes from US beef
- 10 Pc. Lobster crabs
- 5 Pc. Corn on the cob
- 250 g Soft butter
- 10 Garlic cloves chopped
- 1 packet Herbal mixture
- 50 g Coarse sea salt
- 30 g Ground pepper
- Preheat the oven to 120 degrees (no convection). Place the 5 entrecotes on the very hot gas or charcoal grill. Turn after 3 minutes and grill again for 2 minutes until the typical pattern emerges. This works best on a cast iron grate. Take the steaks down and let them cook evenly on a large plate in the oven for 25 minutes.
- In the meantime, cook the corn on the cob for 30 minutes until soft, mix the softened butter with the garlic.
- Fry the lobster crabs in a hot pan with oil and garlic. 2-3 minutes on each side, until the peel is nicely colored. Place the finished steaks on a plate and sprinkle generously with the sea salt and pepper. Place the lobster crabs with the corn on the cob next to them. Finally, melt the homemade garlic herb butter on the steaks and corn on the cob.
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