This article was published in partnership with Napoleon Grills.
Blaise Ffrench is the definition of a busy man. The actor, model, and NBA agent doesn’t get a lot of spare time to cook his own meals, so when he does have a night off, he likes to go all-out.
When it comes to making a favorable impression on date night, Blaise fires up a classic surf-and-turf dinner: grilled tomahawk steak and lobster tails, with potatoes and asparagus.
Sometimes cooking a meal of this caliber can feel daunting, but with the Napoleon Prestige Pro 665 at your side, anyone can tackle a restaurant-style meal with confidence.
With a shining, stainless-steel body and the brand’s iconic WAVE™ cooking grids for distinctive sear marks, the Napoleon Prestige Pro 665 makes pulling off that perfect date night meal a breeze. So go ahead and cancel those reservations at that trendy hot spot and turn your home into the hottest place in town. Learn more about the Prestige Pro 665 and find a local retailer at napoleon.com.
How to Grill Tomahawk Steak and Lobster Tails
Grilling isn’t baking, so we like to leave some creative discretion up to you in terms of favorite spice blends and rubs.
Ingredients:
For the tomahawk steak you can ask your butcher for a nicely trimmed cut, some supermarkets will have a tomahawk cut at the ready. If you need more guidance on how to cook a tomahawk, here’s a surefire recipe from Napoleon Grills.
- 1 tomahawk steak (approx. 2.5 lbs)
For the lobster tails, you should check with your local fish monger or seafood counter at your store to get the freshest tail, however quality frozen tails are normally available. If you need a bit more guidance on handling and grilling the lobster tails, you can refer to this recipe from Napoleon’s ‘Sultana of Sizzle.’
- 4 fresh lobster tails
- ½ cup butter
- 1 clove garlic, grated
- 1 lemon
- Salt and pepper, to taste
- 2 tsp parsley, chopped
Steps:
To start this date night dinner, you’ll want to fire up the sizzle zone on the Prestige Pro 665 and set one side of the grill to medium heat.
Toss some quartered potatoes (either white or Russet will suffice) and mushrooms with olive oil, salt, paprika and garlic powder. Wrap the potatoes and mushrooms with a whole peeled garlic tightly in foil and place on one side of the heated grill over medium heat.
Next get started on grilling up some asparagus stalks on the patented S-WAVE grid on the left side of the grill.
With the sizzle zone nice and hot, season your Tomahawk chop with salt and pepper on both sides. Sear the steak on the sizzle zone for 2-4 minutes on each side to get a nice char on the meat.
Next you’ll add your lobster tails seasoned in some garlic and parsley on the back…
