There’s something about steak and lobster that feels instantly special. Maybe it’s the combination of rich, juicy steak and buttery seafood, or maybe it’s because it reminds us of those rare nights out at fancy restaurants. Whatever it is, Surf and Turf has always felt like the ultimate celebration meal. What I love most about making it at home is that it’s surprisingly simple — no reservations, no overpriced menu, just a bit of care, good ingredients, and that first buttery bite that makes you feel like you’ve treated yourself well.
I started making this dish during a time when eating out wasn’t an option, and it quickly became a tradition in my house. Now, it’s my go-to for anniversaries, birthdays, or even those nights when I just want something indulgent after a long week. The aroma of sizzling steak mingled with melted butter and lemon-kissed lobster — that’s my kind of luxury at home.
Why You’ll Love This Steak and Lobster Combo
This dish isn’t just about being fancy — it’s about flavor and balance. Here’s what makes it so satisfying:
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Restaurant-style meal at home: It feels indulgent but is easy enough to make in your own kitchen without any special tools.
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That compound butter: A simple mix of butter, herbs, garlic, and lemon zest transforms both the steak and lobster into something truly special.
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Perfectly cooked every time: Using a cast iron skillet for the steak and baking the lobster keeps things foolproof.
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Romantic and comforting: It’s the kind of meal that makes an ordinary evening feel like a celebration.
What You’ll Need
You don’t need a long list of ingredients — just quality ones.
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Filet mignon steaks: Tender and mild, they’re ideal for a dish like this. Ribeye works too if you prefer a little more marbling.
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Lobster tails: Fresh or frozen both work; just thaw frozen ones completely before cooking.
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Butter: The star of the show — use it generously for flavor and richness.
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Garlic and herbs: Fresh parsley, thyme, and a bit of lemon zest mixed into butter create that signature restaurant-style finish.
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Olive oil: Helps get that perfect sear on the steaks.
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Salt and pepper: Keep it simple — good seasoning makes all the difference.
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Lemon juice: Brightens up the lobster and balances all that butter.
How to Make Surf and Turf
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Make the compound butter: Mix softened butter with chopped herbs, garlic, lemon zest, and a pinch of salt. Roll it into a log using wax paper, then refrigerate until firm.
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Prep the lobster: Split the top of the shells with kitchen shears and gently lift the meat over the shell for that classic presentation. Drizzle with lemon juice and top with a slice of compound butter.
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Cook the lobster: Bake at 375°F for about 6–8 minutes, just until the meat turns opaque. Don’t overcook — that’s the key to tender lobster.
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Sear the steak: Heat a cast iron skillet until very hot. Add a little oil, then sear each side for 1–2 minutes. Transfer to the oven and bake for another 4–8 minutes, depending on your preferred doneness.
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Rest and serve: Let the steaks rest for 5 minutes so the juices stay locked in. Serve with lobster tails, a pat of compound butter on top, and a squeeze of lemon.
Kitchen Tips That Make a Difference
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Use a thermometer: For medium-rare, aim for about 130–135°F internal temperature.
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Don’t rush the butter: Let it chill properly so it melts slowly over the hot steak and lobster when served.
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Avoid overcooking lobster: Once it’s opaque and tender, take it out — any longer and it turns rubbery.
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Rest your steak: Those few minutes of rest are what make your steak juicy instead of dry.
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Use a cast iron skillet: It gives the steak a beautiful sear and can go straight into the oven.
Serving Suggestions
I like to keep the sides simple since the steak and lobster do most of the talking.
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Fresh greens: A light salad or sautéed green beans balances the richness.
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Something starchy: Garlic mashed potatoes, smashed baby potatoes, or buttery dinner rolls are great for soaking up all that extra butter.
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A touch of acid: Lemon wedges or a drizzle of lemon butter sauce over the lobster lifts the whole dish.
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A good wine: A crisp Chardonnay or a medium-bodied Cabernet Sauvignon pairs beautifully.
Make-Ahead and Reheating Tips
While Surf and Turf is best enjoyed fresh, here’s how you can prep smartly:
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Make the compound butter in advance: It keeps well in the fridge for up to a week or can be frozen for later.
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Prep lobster tails ahead: You can split and loosen the shells earlier in the day, then store them in the fridge until you’re ready to bake.
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Reheating: If you have leftovers, reheat gently in the oven (not the microwave) to keep the meat tender.
FAQs
What exactly is “Surf and Turf”?
It’s a fancy way of saying seafood (surf) paired with meat (turf). Lobster and steak are the classic combination, but shrimp or scallops work just as well.
Can I use a different cut of steak?
Yes, sirloin or ribeye are great alternatives if you want something more budget-friendly or with extra marbling.
What if I don’t have a cast iron skillet?
Use any oven-safe pan that can handle high heat. A stainless-steel skillet will do the job nicely.
Can I double the recipe?
You can, but cook the steaks in batches so you don’t overcrowd the pan — that’s the secret to getting a proper sear.
Surf and Turf (Steak and Lobster)
This Surf and Turf recipe combines buttery lobster tails and perfectly seared filet mignon for a restaurant-quality meal you can make at home.
Ingredients
- unsalted butter, softened – 4 tablespoons
- shallot, minced – 2 teaspoons
- garlic clove, minced – 1
- fresh parsley, minced – 2 teaspoons
- lobster tails (5–6 ounces each) – 2
- fresh lemon juice – 2 tablespoons
- filet mignon steaks (4 ounces each) – 2
- olive oil – 2 tablespoons, divided
- kosher salt – 2 teaspoons
- black pepper – 1½ teaspoons
- lemon wedges – for serving
Instructions
- In a small bowl, mix the softened butter with minced shallot, garlic, and parsley until evenly combined.
- Spoon the mixture onto a piece of plastic wrap and shape it into a small log about 1½ inches thick. Wrap tightly, freeze for 10 minutes to firm up, and then refrigerate until needed.
- Preheat the oven to 375°F and line a baking sheet with foil. Lightly grease with nonstick spray and set aside.
- To prepare the lobster tails, use kitchen shears to carefully cut through the top shell lengthwise. Gently loosen the meat from the shell using the back of a small spoon and rest it on top of the shell.
- Place the lobster tails on the baking sheet, drizzle with lemon juice, and top each with a couple of small slices of the prepared compound butter.
- Pat the steaks dry with paper towels, drizzle with 1 tablespoon olive oil, and season both sides generously with salt and black pepper.
- Heat the remaining olive oil in a cast iron skillet over medium-high heat. Sear the steaks for about one to two minutes per side until nicely browned.
- Transfer the skillet to the oven and roast the steaks for four to eight minutes, depending on your desired doneness (125–130°F for medium-rare, 135°F for medium, 145°F for medium-well).
- At the same time, bake the lobster tails for six to eight minutes until the meat turns opaque and tender.
Let the steaks rest for five minutes before serving to retain their juices. - Plate each steak with a lobster tail, topping the filet with a slice of the compound butter. Garnish with lemon wedges for that final touch of brightness.
Notes
- This classic surf and turf is rich, indulgent, and perfect for impressing someone special — no restaurant reservation required.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 265Total Fat 21gSaturated Fat 5gUnsaturated Fat 15gCholesterol 53mgSodium 510mgCarbohydrates 6gFiber 2gSugar 0gProtein 16g
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.
Final Thought
This Surf and Turf brings restaurant-style luxury to your own kitchen without the stress or cost. It’s buttery, rich, and satisfying — a meal that feels like a celebration every time. Whether you’re planning a romantic dinner, an anniversary surprise, or just spoiling yourself after a long week, this dish is proof that fine dining doesn’t have to leave your house. Every time I make it, the smell of sizzling steak and melting butter fills the kitchen, and I’m reminded that some of the best meals are the ones made at home.
