Surf'N Turf Kebabs with Béarnaise Sauce

Ingredients

• Béarnaise Sauce

  • 1/4 cup (60 ml) white wine
  • 2 tablespoons (30 ml) white wine vinegar
  • 1 shallot, finely chopped (about 60 ml/1/4 cup)
  • 2 egg yolks
  • 3/4 cup (180 ml) butter, melted and cooled
  • 1 tablespoon (15 ml) finely chopped fresh tarragon

• Dry Rub

  • 1 teaspoon (5 ml) ground coriander
  • 1 teaspoon (5 ml) dry mustard
  • 1/2 teaspoon (2.5 ml) paprika (mild or hot)
  • 1/2 teaspoon (2.5 ml) celery seeds
  • 1/2 teaspoon (2.5 ml) coarsely ground black pepper
  • 1/2 teaspoon (2.5 ml) salt

• Kebabs

  • 1 lb (454 g) beef tenderloin, cut into 16 cubes
  • 3/4 lb (375 g) lobster tails, peeled and deveined, cut into 12 slices (about 2 lobsters)
  • 4 wood or bamboo skewers, soaked in water for 30 minutes
  • Salt and pepper