Steak and Lobster

There’s something timeless about steak and lobster. Every time I make this, I’m reminded of celebrations — anniversaries, promotions, birthdays, or even just a quiet evening where I feel like treating myself. It’s that perfect balance of hearty and indulgent: a tender, juicy filet mignon alongside buttery lobster tails that practically melt in your mouth.

I started making this at home back when dining out wasn’t an option, and I quickly realized how much better homemade surf and turf can be. No rushing through dinner, no hoping the steak is cooked to my liking — just good food, good company, and that restaurant-quality experience right in my kitchen.

Why You’ll Keep Coming Back to This Surf and Turf

This isn’t just a meal; it’s an experience. Whether you’re cooking for someone special or just want to create a memorable dinner for yourself, this recipe delivers. Here’s why it’s a keeper:

• Rich, Buttery Flavor – The compound butter seeps into the lobster, while the steak develops that perfect crust.

• Surprisingly Simple – With a hot skillet and an oven, you can make a dish that looks and tastes like it came from a high-end steakhouse.

• Customizable – Cook your steak exactly how you like it and adjust the butter flavors to suit your mood.

Ingredients That Make This Meal Shine

• Filet Mignon Steaks – Lean, tender, and perfect for a special dinner.

• Lobster Tails – Fresh or frozen both work; just thaw frozen tails in the fridge overnight.

• Compound Butter – Butter mixed with garlic, lemon zest, and herbs for richness and flavor.

• Salt, Pepper, and Olive Oil – The simple seasonings that make the steak shine.

Step-by-Step: How I Make It

Step 1: Make the Compound Butter

Mix softened butter with garlic, lemon zest, and herbs. Roll it into a log, wrap in parchment, and refrigerate until firm. This step is quick but makes all the difference in flavor.

Step 2: Prep the Lobster

Use kitchen shears to split the shells and gently loosen the meat. Drizzle lemon juice and tuck a slice of compound butter into the shell for rich flavor while baking.

Step 3: Sear the Steak

Heat your cast iron skillet until it’s smoking hot, then sear the steaks for 1–2 minutes per side. Slide the skillet into the oven to finish cooking to your desired temperature.

Step 4: Bake the Lobster

While the steaks rest, bake the lobster tails for 6–8 minutes, just until the meat turns opaque and tender.

Step 5: Plate and Serve

Arrange the steak and lobster on plates, add an extra pat of butter, and garnish with lemon wedges.

Tips From My Kitchen

• Use a meat thermometer for perfect doneness every time. I like medium-rare at 135°F.

• Watch the lobster closely — overcooked lobster loses its sweetness and becomes rubbery.

• Resting the steaks is non-negotiable. Five minutes of patience keeps the meat juicy.

• Make extra compound butter; it’s incredible on bread, vegetables, or even scrambled eggs.

Serving Suggestions

I like to keep the sides simple so the steak and lobster are the stars. Some of my favorite pairings include:

• Roasted asparagus or garlicky green beans

• Creamy mashed or smashed potatoes

• A light Caesar salad with a homemade dressing

• A crisp white wine like Chardonnay or a smooth Pinot Noir

FAQs

Can I substitute the lobster with shrimp or scallops?
Yes, garlic butter shrimp or seared scallops are excellent alternatives that work beautifully with the steak.

Can I prepare parts of this meal ahead of time?
Yes! You can make the compound butter and prep the lobster shells a few hours in advance. Cook the steak and lobster fresh for the best texture.

What’s the best steak cut for surf and turf if I don’t have filet mignon?
Ribeye is a great choice if you prefer a richer, more marbled cut. Just adjust the cooking time to suit the thickness.

How do I reheat leftovers without drying them out?
Use the oven at a low temperature (around 275°F) and cover loosely with foil. This keeps the meat tender without overcooking it.

Can I double this recipe?
Absolutely, just work in batches so the skillet and oven don’t get overcrowded.

Continue to Content

Yield: 2

Steak and Lobster

Print

Elegant yet simple, this Steak and Lobster Surf and Turf is the ultimate date-night dinner.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Compound Butter

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

For the Lobster

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

For the Steaks

• 2 filet mignon steaks (4 ounces each), room temperature
• 2 tablespoons olive oil, divided
• 2 teaspoons kosher salt
• 1 ½ teaspoons black pepper

Instructions

1. In a small bowl, mash together the softened butter, shallot, garlic, and parsley with a fork. Transfer the mixture to a piece of wax paper or plastic wrap, form it into a log about 1½ inches thick, and roll it tightly. Freeze for about 10 minutes to firm it up, then refrigerate until ready to use.
2. Preheat your oven to 375°F and line a baking sheet with foil, lightly coating it with nonstick spray. Using kitchen shears, carefully split the top shell of each lobster tail lengthwise. Gently loosen the meat with the back of a spoon, keeping it attached at the base. Place the tails on the prepared sheet, drizzle with lemon juice, and top each with a slice of the prepared compound butter.
3. Pat the steaks dry, drizzle with 1 tablespoon of olive oil, and season generously with salt and black pepper on both sides. Heat the remaining tablespoon of olive oil in a cast-iron skillet over medium-high heat. Sear the steaks for 1–2 minutes per side, then transfer the skillet to the oven. Cook for 4–8 minutes, depending on your desired doneness (125–130°F for medium-rare, 135°F for medium, or 145°F for medium-well).
4. While the steaks are in the oven, place the lobster tails in as well. Bake for 6–8 minutes until the meat is firm, white, and opaque.
5. Let the steaks rest for 5 minutes after removing them from the oven. Plate the steaks and lobster tails, add an extra pat of compound butter on each steak, and serve with lemon wedges for a bright finishing touch.

Notes

• Use an instant-read thermometer for perfectly cooked steaks every time.
  
• Pair with roasted asparagus, a crisp salad, or garlic mashed potatoes for a complete meal.
  
• Any leftover compound butter can be stored in the fridge for up to a week — perfect for topping grilled veggies or bread.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 692Total Fat 53gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 26gCholesterol 220mgSodium 1503mgCarbohydrates 9gFiber 1gSugar 1gProtein 46g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

There’s something special about sitting down to a plate of steak and lobster that you made yourself. It feels like a celebration every single time. Whether you’re cooking for someone you love or just making an ordinary night feel extraordinary, this surf and turf recipe brings that restaurant-quality magic home — and once you try it, you’ll never wait for a special occasion again.

Also try these Lobster recipes:-

• Garlic Butter Lobster Skillet
• Garlicky Lobster Fettuccine Alfredo
• Lobster Scampi with Linguine