Ingredients

• 1 tomahawk steak
• 3 lobster tails
• Vegetables for kabobs: 1 zucchini, cut into 1/2-inch rounds/1 yellow squash, cut into 1/2-inch rounds/1 red onion, cut into wedges/1 red bell pepper, cut into 1 to 1.5-inch pieces Olive oil
• Salt and black pepper
• Fresh herbs (e.g., rosemary, thyme)

Directions

• Preheat grill to high heat, creating a two-zone cooking area (one hot side/one cooler).
• Skewer vegetables and lobster chunks onto kabob sticks, alternating between the different types of vegetables and lobster.
• Drizzle with olive oil and season with salt, pepper and your choice of fresh herbs.
• Season the rib eye steak generously with salt and black pepper.
• Place the steak on the hot side of the grill to sear it, aiming for a nice char and crust. This usually takes about 4-5 minutes per side depending on the thickness of the steak and the desired level of doneness.
• While steak is searing, place the kabobs on the cooler side of the grill.
• Rotate the kabobs occasionally to ensure even cooking, for about 10-15 minutes or until the lobster is opaque and the vegetables are tender.
• Once the steak has achieved a nice sear, move it to the cooler side of the grill to continue cooking to your desired level of doneness.
• Cover the grill and let it cook for another 5-10 minutes for medium-rare, or longer for more well-done. Allow the steak to rest for a few minutes before slicing.
• Serve steak alongside lobster/veggie kabobs. Garnish with additional fresh herbs.