This incredible Surf and Turf recipe delivers the ultimate special-occasion dinner right in your own kitchen. Tender filet mignon paired with succulent lobster tails, both enhanced by a flavorful compound butter that melts beautifully over the warm proteins. The best part? This restaurant-quality meal comes together in just 40 minutes, making it perfect for date nights, celebrations, or when you simply want to treat yourself to something extraordinary without spending hours in the kitchen.

Why You’ll Love This Recipe

  • Restaurant Quality at Home: Create an impressive steakhouse-worthy meal for a fraction of the cost.
  • Easier Than You Think: Despite its gourmet reputation, this dish is surprisingly straightforward to prepare.
  • Customizable Doneness: Cook your steak exactly how you like it while the lobster turns out perfectly tender every time.
  • Special Occasion Ready: Ideal for anniversaries, Valentine’s Day, birthdays, or anytime you want to make dinner feel extra special.

Ingredients You’ll Need

  • Filet Mignon: The crown jewel of steaks – incredibly tender with a buttery texture. Choose steaks that are at least 1-inch thick for the best results.
  • Lobster Tails: The sweet, delicate counterpart to your steak. Cold water tails typically have the best flavor.
  • Butter: The foundation of your compound butter. Use unsalted so you can control the seasoning.
  • Shallots: Adds a mild, aromatic flavor to the compound butter without overpowering the seafood.
  • Garlic: Provides depth and warmth to the compound butter. Fresh is always best!
  • Fresh Parsley: Brings brightness and color to the compound butter and finished dish.
  • Lemon Juice: The acidity cuts through the richness of the dish and enhances the natural sweetness of the lobster.
  • Olive Oil: For searing the steak to perfection. Use a good quality oil that can handle high heat.
  • Salt and Pepper: Simple seasonings that let the natural flavors of the premium ingredients shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Add your personal touch to this classic dish with these delicious alternatives:

  • Herb Variations: Replace parsley with fresh tarragon or chives in the compound butter for a different flavor profile.
  • Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to the compound butter for a subtle heat.
  • Different Proteins: If filet mignon is beyond your budget, try using ribeye or New York strip steaks. For seafood, try jumbo scallops or large shrimp instead of lobster.
  • Add a Sauce: Create a simple red wine reduction or béarnaise sauce to serve alongside for an extra touch of luxury.

How to Make Surf and Turf

Step 1: Prepare the Compound Butter

Mix softened butter with minced shallot, garlic, and fresh parsley until well combined. Form into a log using wax paper or plastic wrap, then chill in the freezer for quick setting. This flavor-packed butter will be the perfect finishing touch for both your steak and lobster.

Step 2: Prepare the Lobster Tails

Using kitchen shears, carefully cut along the top shell of each lobster tail. Gently separate the meat from the shell while keeping it attached at the tail end. This “butterflying” technique makes the lobster cook evenly and creates an impressive presentation.

Step 3: Season and Arrange the Lobster

Place the prepared lobster tails on a foil-lined baking sheet. Drizzle with fresh lemon juice and top each with pieces of your compound butter. The butter will slowly melt into the lobster meat while cooking, infusing it with incredible flavor.

Step 4: Prepare and Sear the Steaks

Bring your steaks to room temperature before cooking for even doneness. Season generously with salt and pepper, then sear in a hot cast iron skillet until a beautiful crust forms. This quick sear locks in the juices and creates incredible flavor through the Maillard reaction.

Step 5: Finish in the Oven

Transfer both the seared steaks and prepared lobster tails to the oven. This simultaneous cooking means everything will be ready at the same time. The steaks will finish cooking to your preferred doneness while the lobster meat becomes opaque and tender.

Step 6: Rest and Serve

Allow the steaks to rest while the lobster finishes cooking. This crucial step ensures your steak remains juicy. Arrange everything on warm plates, top with more compound butter, and add lemon wedges for squeezing over the lobster.

Pro Tips for Making the Recipe

  • Room Temperature Steaks: Always bring steaks to room temperature before cooking for more even doneness.
  • Don’t Skip the Rest: Let your steaks rest for 5 minutes after cooking to allow juices to redistribute throughout the meat.
  • Use a Meat Thermometer: For perfect doneness every time, invest in a good instant-read thermometer.
  • Fresh Seafood: Buy the freshest lobster tails you can find – they should smell clean and oceanic, never fishy.
  • Dual Cooking: Time the cooking so both protein components finish at the same time – the oven makes this easy!

How to Serve

Create a complete special occasion meal with these perfect pairings:

Side Dishes

Serve alongside roasted asparagus, a simple salad with vinaigrette, or creamy mashed potatoes. Garlic butter mushrooms also make an excellent accompaniment.

Wine Pairing

A bold Cabernet Sauvignon complements the steak perfectly, while a buttery Chardonnay pairs beautifully with the lobster. For the perfect middle ground, try a Pinot Noir.

Presentation

Serve on warmed plates with the lobster tail arched dramatically and the steak showing its perfect doneness. Add a small ramekin of melted compound butter on the side for dipping.

Make Ahead and Storage

Compound Butter

Make the compound butter up to 1 week ahead and store refrigerated. You can even freeze it for up to 3 months, slicing off what you need when ready to use.

Storing Leftovers

Store any leftover steak and lobster separately in airtight containers in the refrigerator for up to 2 days. The quality will decrease after cooking, so it’s best enjoyed fresh.

Reheating

For steak, reheat gently in a 275°F oven until just warmed through. For lobster, warm briefly in melted butter over low heat. Be careful not to overcook during reheating, as both can become tough.

FAQs

  1. How do I know when my steak is cooked to the right temperature?

    The most reliable method is using an instant-read thermometer. For medium-rare, aim for 125-130°F; medium, 135°F; medium-well, 145°F. Remember that temperatures will rise about 5 degrees during resting, so remove the steak just before it reaches your target temperature.

  2. What’s the best way to thaw frozen lobster tails?

    Thaw lobster tails in the refrigerator overnight for the best results. If you’re short on time, place them in a sealed plastic bag and submerge in cold water for about an hour, changing the water every 15 minutes until thawed. Never use hot water or a microwave, as this can partially cook and toughen the meat.

  3. Can I grill the steak instead of using the cast iron/oven method?

    Absolutely! Grill the steak over high heat to your preferred doneness. You can even grill the lobster tails – place them shell-side down on the grill for about 5-6 minutes until the meat is opaque and registers 140°F on an instant-read thermometer.

  4. What if I don’t have a cast iron skillet?

    Any heavy-bottomed, oven-safe skillet will work. If you don’t have an oven-safe pan, sear the steaks in your regular skillet, then transfer them to a preheated baking sheet to finish in the oven.

Final Thoughts

This Surf and Turf recipe transforms ordinary dinner nights into memorable occasions. The combination of tender steak and sweet lobster, enhanced by herb-infused butter, creates a truly luxurious experience that’s surprisingly simple to make at home. Don’t save this recipe just for special occasions – you deserve this treat whenever you want to celebrate life’s everyday moments!

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Surf and Turf (Steak and Lobster) Recipe

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  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
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Description

A decadent and classic Surf and Turf combination, featuring tender filet mignon and succulent lobster tails. This elegant meal is perfect for special occasions or when you want to impress your dinner guests. The rich compound butter adds a touch of luxury, enhancing every bite of this unforgettable dish.

 

Ingredients

Units Scale

For the Compound Butter:

  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons minced shallot
  • 1 garlic clove, minced
  • 2 teaspoons minced fresh parsley

For the Lobster:

  • 2 lobster tails, 5-6 ounces each
  • 2 tablespoons fresh lemon juice
  • Lemon wedges for serving

For the Steaks:

  • 2 4–ounce filet mignon steaks, room temperature
  • 2 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper

Instructions

  1. Make the Compound Butter
    In a small bowl, use a fork to combine the softened unsalted butter, minced shallot, garlic, and parsley. Transfer the butter mixture onto a sheet of wax paper or plastic wrap. Shape it into a log about 1 ½ inches thick. Roll it tightly and place in the freezer for 10 minutes to solidify, then move to the refrigerator until ready to use.
  2. Preheat the Oven
    Preheat your oven to 375°F and position the rack in the center. Line a baking sheet with aluminum foil and lightly spray it with nonstick spray. Set aside.
  3. Prepare the Lobster Tails
    Using kitchen shears, carefully cut the top shells of the lobster tails lengthwise. Insert an upside-down teaspoon between the underside of the shell and the meat, loosening the meat to make plating easier. Arrange the lobster tails on the prepared baking sheet. Drizzle them with fresh lemon juice, slice a pat of the compound butter for each lobster tail, and place the butter pieces over the lobster meat. Set aside.
  4. Season the Steaks
    Drizzle the filet mignon steaks with 1 tablespoon olive oil. Generously season both sides with kosher salt and black pepper.
  5. Sear the Steaks
    Heat the remaining 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 1-2 minutes per side until they develop a golden crust. Place the skillet into the preheated oven and cook for 4-8 minutes, depending on your preferred doneness. For medium-rare, the internal temperature should read 125-130°F; for medium, 135°F; and for medium-well, 145°F.
  6. Cook the Lobster Tails
    Simultaneously, place the lobster tails into the oven. Roast them for 6-8 minutes, or until the meat is firm and opaque.
  7. Rest and Assemble
    Remove the steaks from the oven and let them rest for 5 minutes to allow the juices to redistribute. Once the lobster tails are cooked, plate them alongside the steaks. Add a pat of the compound butter on top of each filet to melt slightly, and garnish with fresh lemon wedges. Serve immediately and enjoy!

Notes

  • When preparing lobster tails, take care not to break the shells for the best presentation.
  • For an added layer of flavor, you can broil the lobster tails for 1-2 minutes at the end of cooking to give them a slightly caramelized finish.
  • Let the compound butter slightly soften before using to ensure it melts evenly over the hot steak and lobster.
  • Use a meat thermometer to check steak doneness for precision.

Nutrition

  • Calories: 500
  • Sugar: 0g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 20
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 38
  • Cholesterol: 175
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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