Grilled Surf & Turf: Parmesan-Crusted Lobster & Reverse-Seared Beef Tenderloin

For the Lobster:

1. Freeze the lobsters for 1 hour.
2. Par boil them for 4 minutes.
3. Split the lobsters.
4. Create a crusting mixture by combining 1/2 cup shredded fresh Parmesan, 4 tablespoons melted butter, and 1/2 cup panko bread crumbs.
5. Crust the split lobsters with this mixture.
6. Season simply with salt & pepper.
7. Bake on Traeger Grills at 350°F (175°C) until the internal temperature in the tail meat reaches 135°F (57°C).

For the Beef Tenderloin:

1. Season the tied beef tenderloin tail roasts with Redmond Real Salt Onion & Garlic seasoning.
2. Reverse sear smoke the roasts at 225°F (107°C) using BiG game pellets until they reach an internal temperature of 105°F (41°C).
3. Sear off the roasts on the Traeger Grills Ranger at 400°F (204°C) with 1 tablespoon of compound smoked garlic butter until the internal temperature is approximately 125°F (52°C).
4. Rest the beef for 10 minutes.
5. Slice and serve.