Surf and Turf: Irresistible Steak and Lobster Dinner

There’s just something magical about pairing tender steak with succulent lobster that turns any meal into a special occasion. This Surf and Turf Steak and Lobster Recipe is exactly that—a celebration on a plate that’s surprisingly simple to pull off in your own kitchen.

A white plate on a white marbled surface holds a meal with three main parts: a bright red lobster tail split open to show white meat topped with green parsley, a medium brown grilled steak with a melting pat of herb butter and small green herbs on top, and a pile of fresh green beans sprinkled with black pepper. There are three yellow lemon wedges placed around the plate, and some scattered parsley pieces. In the background, part of another white plate with lobster is visible, and a light gray cloth with green herbs rests nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Surf and Turf Steak and Lobster Recipe
Top Tip
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Surf and Turf Steak and Lobster Recipe

Why You'll Love This Recipe

This Surf and Turf Steak and Lobster Recipe brings together two classic favorites into one flawless dinner that’s both indulgent and approachable. I remember the first time I made it for a quiet date night at home—simple ingredients but so impressive to serve.

Perfect balance: Combines juicy, tender filet mignon with buttery, rich lobster tails for a dynamic duo that never fails.
Simple yet elegant: With minimal prep and straightforward cooking, you get restaurant-quality results without the fuss.
Customizable flavors: The compound butter adds a fresh, garlicky-herby twist you can tweak to your liking.
Great for special occasions: Whether it’s a celebration or just a treat-yourself dinner, this recipe feels extraordinary.

Ingredients & Why They Work

Each ingredient in this Surf and Turf Steak and Lobster Recipe was chosen to highlight natural flavors and create a harmonious dish. When shopping, fresh lobster tails and high-quality filet mignon are your stars here, so a trusted seafood and butcher shop can make all the difference.

Flat lay of two raw filet mignon steaks with marbling, two whole uncracked brown eggs, two fresh lobster tails with bright red shells, a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl with finely minced shallot, a small white ceramic bowl with minced garlic clove, a small white ceramic bowl with chopped fresh parsley, a small white ceramic bowl of bright yellow fresh lemon juice, a few fresh lemon wedges, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of whole black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Softened for making the compound butter that melts luxuriously over both proteins.
Shallot: Adds a mild, subtle onion flavor that complements the garlic and parsley in the butter.
Garlic clove: Freshly minced, for that unmistakable aroma and delicious depth.
Fresh parsley: Brightens and freshens up the richness with herby notes.
Lobster tails: The juicy seafood highlight, split and buttered for perfect cooking.
Fresh lemon juice: Cuts through the richness giving a wonderful tang and balance.
Filet mignon steaks: Tender and lean, these steaks pair beautifully with the buttery lobster.
Olive oil: Used to give steaks a nice sear that locks in juices.
Kosher salt and black pepper: Simple seasonings essential for bringing out the natural flavors.
Lemon wedges: For serving and adding a fresh squeeze just before eating.

📝

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.

Make It Your Way

I love to keep the base recipe as is because it's the perfect combo, but don't hesitate to adjust the herb butter or seasoning to fit your palate. I've tried adding a hint of smoked paprika or cayenne for a little heat, and it works beautifully.

Variation: Sometimes I swap parsley for fresh tarragon or chives in the compound butter — it’s amazing how just a little tweak changes the flavor profile.
Dietary twist: For a lighter option, grill the lobster tails instead of baking, and serve your filet mignon with a squeeze of fresh lemon to keep things bright.
Seasonal change: In warmer months, a fresh squeeze of citrus zest over the whole dish brings a lovely freshness that feels like summer on a plate.

Step-by-Step: How I Make Surf and Turf Steak and Lobster Recipe

A raw steak lies on the left side, its rich red color mixed with white marbling and sprinkled with coarse salt and black pepper. To the right of the steak, four lobster tails are lined up vertically, each showing the inside with white and light beige meat, dark vein lines, and bright orange lobster shell at the ends. The food rests on a brown wooden chopping board with a checkered pattern. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Delicious Compound Butter

I always start by mixing the butter with minced shallot, garlic, and parsley. It smells amazing already! Form it into a log, wrap it tightly, and pop it in the freezer briefly—this will make slicing it into perfect pats easier. This butter is the real game changer; it melts right onto the lobster and steak for that mouthwatering richness.

Step 2: Prep the Lobster Tails Like a Pro

Using kitchen shears, carefully cut down the center of the lobster shell to expose the meat. Then, gently loosen the meat with a spoon but keep it attached at the base for a pretty presentation. Drizzle with fresh lemon juice and add two pieces of compound butter right on top. This step is key to juicy, flavorful lobster.

Step 3: Season and Sear Your Filet Mignon

Rub the steaks with olive oil, then season generously with kosher salt and black pepper. Heat your skillet until it’s screaming hot for a beautiful sear. Sear each side just a minute or two to lock in those juices before finishing them in the oven. I always use a meat thermometer around now—medium-rare is my go-to at 125-130°F.

Step 4: Bake Everything Together

Pop your skillet with steaks into the oven along with the baking sheet holding lobster tails. About 6-8 minutes is usually perfect for the lobster to turn firm and opaque and for the steaks to reach your preferred doneness. Rest those steaks for 5 minutes afterward—that’s when the magic of juicy tenderness happens!

Step 5: Plate, Garnish, and Serve

Lay the steaks and lobster tails on plates, top the steaks with a pat of your compound butter, and garnish with lemon wedges. I like to add a little extra parsley for color and freshness. Serve immediately and enjoy the proud moment of creating a restaurant-worthy meal at home.

Top Tip

After making this Surf and Turf Steak and Lobster Recipe multiple times, I've found some simple tips that really elevate the dish and make the cooking process less stressful.

Butter consistency: Make sure your butter is softened at room temperature before mixing—this helps everything blend seamlessly and slice perfectly once chilled.
Don’t overcook lobster: Keep a close eye—overcooked lobster can get rubbery fast, so remove it as soon as it turns firm and opaque.
Rest steaks properly: Letting your steaks rest after cooking locks in all those juicy flavors and keeps them tender.
Use a meat thermometer: It’s your best friend here—avoid guesswork to serve perfectly cooked steak every time.

Garnishes

I love simple garnishes here—just a squeeze of fresh lemon over the lobster and steak lifts the whole dish. A sprinkle of chopped parsley adds that fresh green pop and a mild herbaceous note that complements the compound butter.

Side Dishes

My go-to sides are fresh arugula salad with a lemon vinaigrette or garlic-roasted asparagus. Creamy mashed potatoes or a buttery risotto also pair like a dream. These sides balance the richness while keeping the whole meal elegant.

Creative Ways to Present

For special dinners, I like to serve the lobster tails nestled next to the steaks on a big white platter, garnished with edible flowers and a few lemon wedges artfully placed. It never fails to impress guests and makes me feel like I’ve really put something special on the table.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the surf and turf components separately in airtight containers to keep their textures intact. The steaks stay juicy, and the lobster keeps its delicate flavor best this way. Consume within 2 days for the freshest taste.

Freezing

Freezing is a bit tricky with lobster once cooked because it can lose texture, but the filet mignon freezes well if wrapped tightly. I recommend freezing before cooking if you anticipate leftovers, though fresh is always best for this recipe.

Reheating

For reheating, I gently warm the steak in a low oven with foil to prevent drying out, and I pop the lobster in a steamer for just a few minutes to refresh it without toughening the meat. Adding a small pat of compound butter on reheating helps bring back that lovely buttery flavor.

Frequently Asked Questions:

What cut of steak should I use for the Surf and Turf Steak and Lobster Recipe?

Filet mignon is ideal because it’s tender and cooks quickly, pairing beautifully with lobster. However, you can also use ribeye or sirloin if you prefer a stronger beef flavor.

Can I prepare the compound butter in advance?

Absolutely! The compound butter can be made days ahead and stored tightly wrapped in the refrigerator. This makes the cooking process quicker and the flavors more developed.

How do I know when the lobster is done?

Lobster meat turns firm and opaque when cooked properly. Overcooked lobster becomes rubbery, so aim for just 6-8 minutes in the oven, depending on size. The meat should no longer look translucent.

Can I use frozen lobster tails for this Surf and Turf Steak and Lobster Recipe?

Yes, you can use frozen lobster tails, but be sure to thaw them completely in the refrigerator before cooking to ensure even cooking and the best texture.

Final Thoughts

This Surf and Turf Steak and Lobster Recipe holds a special place in my kitchen repertoire because it’s one of those dishes that feels luxurious but is totally doable. Sharing this meal always gets “wow” reactions, and it’s a delicious reminder that you don’t need a fancy restaurant to create an extraordinary dining experience. Give it a try—you’ll love the blend of flavors and the joyful cooking journey!