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.

Surf and Turf: Irresistible Steak and Lobster Dinner

Description

A luxurious Surf and Turf recipe combining buttery lobster tails and perfectly seared filet mignon steaks, topped with a flavorful compound butter for a decadent date night dinner.

Ingredients

Scale

Compound Butter

4 tablespoons unsalted butter (room temperature)
2 teaspoons minced shallot
1 garlic clove (minced)
2 teaspoons minced fresh parsley

Lobster Tails

2 lobster tails (5-6 ounces each)
2 tablespoons fresh lemon juice

Steaks

2 4-ounce filet mignon steaks (room temperature)
2 tablespoons olive oil (divided)
2 teaspoons kosher salt
1 ½ teaspoons black pepper

For Serving

Lemon wedges (for serving)

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Instructions

Make the compound butter: In a small bowl, combine softened butter, minced shallot, minced garlic, and minced parsley using a fork until well mixed.
Shape and chill butter: Transfer the butter mixture onto wax paper or plastic wrap, form into a 1 ½-inch thick log, roll tightly, freeze for 10 minutes to solidify, then refrigerate until ready to use.
Preheat oven and prepare baking sheet: Preheat oven to 375°F and position a rack in the center. Line a baking sheet with aluminum foil, spray with nonstick spray, and set aside.
Prepare lobster tails: Using kitchen shears, split the top shells of lobster tails lengthwise and loosen meat by inserting an upside-down teaspoon between shell and meat.
Dress lobster tails: Place lobster tails on baking sheet, drizzle with lemon juice, slice compound butter into pats, cut each pat in half, and place the two pieces on top of the lobster meat. Set aside.
Prepare steaks: Drizzle steaks with 1 tablespoon olive oil, season both sides with kosher salt and black pepper.
Sear steaks: Heat remaining tablespoon olive oil in a cast iron skillet over medium-high heat. Add steaks and sear each side for 2 minutes.
Cook steaks in oven: Transfer the skillet with steaks into the oven and cook for 8 minutes for medium-rare doneness (internal temp 125-130°F), or adjust time for desired doneness.
Cook lobster tails in oven: Place lobster tails in the oven alongside steaks and cook for 8 minutes or until meat is firm and opaque.
Rest steaks: Remove skillet from oven and let steaks rest for 5 minutes while lobster finishes cooking.
Serve: Arrange filet mignon and lobster tails on plates, top each steak with a pat of compound butter, and garnish with lemon wedges.

Notes

Sophisticated yet simple, Surf and Turf is perfect for a special date night dinner.
Use fresh greens as a side and pair with a glass of wine for an unforgettable meal.
Ensure steaks rest after cooking to keep them juicy and tender.
Adjust steak cooking times to your preferred level of doneness using a meat thermometer for best results.
You can substitute lobster tails with lobster claws or whole lobster if preferred.

Nutrition

Serving Size: 1 serving
Calories: 512 kcal
Sugar: 11 g
Sodium: 2607 mg
Fat: 39 g
Saturated Fat: 17 g
Unsaturated Fat: 19 g
Trans Fat: 1 g
Carbohydrates: 43 g
Fiber: 13 g
Protein: 16 g
Cholesterol: 141 mg