Surf and Turf Recipe
American · Main course · 35 min total
A classic surf and turf pairing of a juicy steak and succulent lobster tail, seared to perfection and finished with a garlic herb butter.
15
min prep
min prep
20
min cook
min cook
2
servings
servings
850
kcal/serving
kcal/serving
Ingredients
- 2 (8 oz) filet mignon steaks, about 1.5 inches thick
- 2 lobster tails (about 6 oz each)
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F. Pat steaks and lobster tails dry with paper towels. Season steaks with salt and pepper.
- Prepare garlic herb butter: In a small bowl, combine softened butter, minced garlic, parsley, and lemon juice. Mix well and set aside.
- Heat olive oil in an oven-safe skillet over high heat. Sear steaks for 2-3 minutes per side until golden brown. Transfer skillet to oven and roast for 5-7 minutes for medium-rare (internal temp 135°F). Remove and let rest.
- While steaks rest, using kitchen shears, cut down the center of the lobster tail shells and gently pull the meat upward, resting it on top of the shell. Place lobster tails on a baking sheet and spread half of the garlic herb butter over each tail.
- Bake lobster tails for 8-10 minutes until meat is opaque and cooked through. Serve immediately with steaks, topping each steak with remaining garlic herb butter.
Tips
- Substitute lobster with large shrimp if desired; cook shrimp for 3-4 minutes.
- Let steak rest at least 5 minutes before slicing to retain juices.
- Pair with roasted asparagus or a simple green salad.
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