For the Skewers:
2 lobsters (1 ½ - 2 lbs.)
6 cloves garlic
2 inch piece of ginger, grated
Juice of 2 lime
¼ c soy sauce
¼ c tbsp sesame oil
Salt, to taste
Black pepper, to taste
2 lbs top sirloin or filet, cut into ¾ -1 inch cubes
For the Butter:
2 sticks of butter, cubed
2 tbsp sesame oil
2 tbsp Asian hot sauce, such as Sriracha
Zest of 1 lime
Salt, to taste
1 tbsp black sesame seeds
Â½ bunch cilantro, chopped for garnish
Bring a large pot of water to a boil and par-cook the lobster for 4 minutes. Plunge it into an ice bath to cool and prevent from further cooking.
In a bowl, whisk together the garlic, ginger, lime, soy sauce, sesame oil, salt and pepper and set aside.
By now the lobster is cool and you can remove the meat from the shell. Crack the claws with the back of a knife and twist from the body. Carefully remove the meat and put it in a bowl. Cut the underside of the tail using either a knife or kitchen shears and remove the tail meat. The small tentacles are of no use for the skewers, but are certainly tasty to snack on while you're cooking. Discard the shells and chop the lobster meat into 1-inch pieces.
Either using bamboo skewers that have been soaked in water or metal skewers, begin to assemble the surf and turf, alternating between the steak and the lobster. Place the skewers in a baking dish, cover with the marinade chill in the refrigerator for at least 30 minutes.
Preheat the grill to high heat.
To make the compound butter, in the bowl of a food processor add the butter, sesame oil, hot sauce, lime zest and salt. Process until it is smooth. Scrape the butter into a bowl and stir in the sesame seeds. At this point, you can also roll the butter into a tube using plastic wrap and then it is very easy to cut a piece off whenever you want to use it.
Grill the skewers over high heat for 2 minutes per side for medium rare. To serve the surf and turf skewers, serve them on a bed of butter lettuce and top with the spicy sesame lime butter.