If you’ve ever wanted to create a dinner that feels both indulgent and effortlessly impressive, this Surf and Turf (Steak and Lobster) Recipe will become your new go-to. Combining the rich, buttery flavor of perfectly cooked lobster tails with tender, juicy filet mignon steaks, this dish beautifully balances land and sea in every bite. It’s the kind of meal that turns any night into a special occasion, all while being surprisingly straightforward to prepare at home.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the layers of flavor and texture that make this Surf and Turf (Steak and Lobster) Recipe truly unforgettable. From the creamy compound butter to the fresh lemon juice, every element contributes to creating a harmonious and mouthwatering experience.
- 4 tablespoons unsalted butter (room temperature): The base of your compound butter, adding richness and a silky finish.
- 2 teaspoons minced shallot: Provides a gentle onion flavor that elevates the butter without overpowering.
- 1 garlic clove (minced): Brings a warm depth and a hint of spice to the compound butter.
- 2 teaspoons minced fresh parsley: Adds a fresh, herbaceous brightness and a pop of color.
- 2 lobster tails (5-6 ounces each): The star seafood component known for its tender, sweet meat.
- 2 tablespoons fresh lemon juice: Cuts through richness with its lively acidity and enhances the lobster’s natural flavor.
- 2 4-ounce filet mignon steaks (room temperature): The ultimate luxury cut of beef, prized for its tenderness and mild flavor.
- 2 tablespoons olive oil (divided): Helps achieve a perfect sear on the steaks while keeping them juicy.
- 2 teaspoons kosher salt: Essential for seasoning and amplifying flavors.
- 1 ½ teaspoons black pepper: Adds a subtle kick that complements both steak and lobster.
- Lemon wedges (for serving): Offers a fresh burst of citrus to brighten each bite as desired.
How to Make Surf and Turf (Steak and Lobster) Recipe
Step 1: Prepare the Compound Butter
Start by mixing softened butter with minced shallot, garlic, and fresh parsley in a small bowl. This simple blend is going to transform your seafood and steak with its vibrant, buttery flavor. Then, shape it into a log using wax paper or plastic wrap and chill it briefly so it holds its form—this butter will melt gloriously over the hot steak and lobster later.
Step 2: Preheat and Prepare Your Oven and Baking Sheet
Your oven should be preheated to 375°F with a rack centered for even cooking. Line a baking sheet with foil for quick cleanup and nonstick spray to keep the lobster tails from sticking. Setting this stage early means less hassle and ensures everything cooks perfectly.
Step 3: Prepare the Lobster Tails
Using kitchen shears, carefully split the lobster tails lengthwise, which allows seasoning and butter to penetrate the meat. Gently loosen the meat from the shell using a teaspoon to make it easier to dress and serve. This step maximizes flavor absorption and presentation appeal.
Step 4: Season and Butter the Lobster Tails
Place lobster tails on your prepared sheet and sprinkle them with fresh lemon juice to brighten up the naturally sweet lobster flavor. Then top with thin slices of your homemade compound butter—cut the butter log into pats and halve each one to generously dress each tail.
Step 5: Season the Filet Mignon Steaks
Drizzle steaks with olive oil for a nice sear and season them generously with kosher salt and black pepper. This simple seasoning highlights the natural flavor of the filet and forms a delicious crust when seared.
Step 6: Sear and Finish the Steaks
Heat olive oil in a cast iron skillet over medium-high. Sear the steaks quickly on each side to develop a rich brown crust and then transfer the skillet to the oven. The oven roasting brings the steaks to perfect doneness while keeping them juicy and tender.
Step 7: Bake the Lobster Tails
Place the lobster tails in the oven alongside the steaks. Baking them for about 6-8 minutes ensures their meat turns firm and opaque without drying out. The compound butter melts slowly, infusing the meat with incredible flavor.
Step 8: Rest and Plate
Once cooked, let the steaks rest for 5 minutes to allow the juices to redistribute, resulting in a juicy bite. Then arrange the steaks and lobster tails on plates, topping the filet mignons with a pat of compound butter and garnishing with lemon wedges for a finishing touch.
How to Serve Surf and Turf (Steak and Lobster) Recipe
Garnishes
Lemon wedges are essential as a garnish because their citrus juice enhances the buttery richness and balances the hearty flavors. Fresh parsley sprinkled on top adds a final pop of color and a touch of herbaceous flair, making your presentation as delightful as the taste.
Side Dishes
This Surf and Turf (Steak and Lobster) Recipe pairs beautifully with elegant sides like garlic roasted asparagus, creamy mashed potatoes, or a light arugula salad with a lemon vinaigrette. Each side complements the richness of the main dish without overpowering its star ingredients.
Creative Ways to Present
For an elevated look, serve steak and lobster on warm plates with the lobster meat slightly elevated on one side and the steak fanned out beside it. Adding a drizzle of melted compound butter over both creates a glossy, restaurant-quality finish. Consider adding edible flowers or microgreens for an extra special touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover steak and lobster stored separately in airtight containers in the refrigerator, preferably within two hours of cooking. Proper storage will help preserve their flavors and textures for up to two days without losing quality.
Freezing
While steak and lobster are best enjoyed fresh, you can freeze cooked leftovers by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They will keep well for up to one month, but note that texture may change slightly upon thawing.
Reheating
To reheat, gently warm the steak and lobster in a low oven (about 275°F) wrapped in foil to avoid drying out. Adding a small pat of compound butter on top before reheating will help maintain moisture and flavor. Avoid microwaving, which can easily toughen the steak and overcook the lobster.
FAQs
What cut of steak is best for this Surf and Turf (Steak and Lobster) Recipe?
Filet mignon is ideal because of its tenderness and mild flavor that pairs beautifully with rich lobster. However, ribeye or strip steak can also be excellent alternatives depending on your taste preferences.
Can I use frozen lobster tails for this recipe?
Yes, frozen lobster tails work perfectly. Just be sure to thaw them fully in the refrigerator overnight before cooking to ensure even cooking and the best texture.
How do I know when the steaks are done?
Use an instant-read thermometer to check doneness: 125-130°F for medium-rare, 135°F for medium, and 145°F for medium-well. Rest the steak after cooking to let the juices redistribute for a perfect bite.
Is it possible to make the compound butter ahead of time?
Absolutely! You can prepare the compound butter a day in advance and keep it wrapped and refrigerated. This also allows the flavors to meld, giving your butter even more depth when melted over your steak and lobster.
Can I grill instead of using the oven?
Definitely! Grilling lobster tails and steaks can impart a wonderful smoky flavor. Just keep an eye on cooking times to avoid overcooking and baste with the compound butter for extra richness.
Final Thoughts
There is something incredibly satisfying about serving up a magnificent Surf and Turf (Steak and Lobster) Recipe that’s both luxurious and surprisingly manageable in the kitchen. Whether it’s for a cozy date night or a special celebration, this dish promises to impress with every tender, buttery bite. So next time you want to wow your guests or treat yourself, grab those steaks and lobster tails and dive into this unforgettable feast!
