There’s just something magical about combining buttery lobster with a juicy, perfectly seared steak. This Surf and Turf with Lobster and Steak Recipe brings that special dinner feeling straight to your kitchen, making any night feel like a celebration.

A white plate holds a meal with three main parts: a bright red lobster tail with its shell open showing white lobster meat topped with green parsley leaves on the left, a cooked brown steak with a melting yellow butter pat and green herbs on top on the right, and a bundle of fresh green beans sprinkled with black pepper placed between the lobster and steak. Around the food, there are three wedges of yellow lemon, two near the steak and one on top of the green beans. The plate rests on a white marbled surface with some small green parsley pieces scattered nearby, and a beige cloth with fresh herbs is partially visible in the upper right corner. 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 with Lobster and Steak Recipe
Top Tip
How to Serve Surf and Turf with Lobster and Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Surf and Turf with Lobster and Steak Recipe

Why You'll Love This Recipe

This Surf and Turf with Lobster and Steak Recipe is one I keep coming back to when I want to impress without overcomplicating things. The balance between tender filet mignon and rich lobster is simply unbeatable.

Sophisticated simplicity: It delivers a gourmet feel without hours in the kitchen.
Perfectly balanced flavors: The compound butter adds an herby, buttery finish that ties lobster and steak together beautifully.
Quick and approachable: Even if you don’t cook steak or lobster often, this recipe guides you through it in easy steps.
Versatile for any occasion: Whether it’s date night, a celebration, or just because, this meal fits the bill.

Ingredients & Why They Work

The ingredients in this Surf and Turf with Lobster and Steak Recipe are pretty straightforward, but each plays a key role. The butter, shallots, garlic, and parsley create a luscious compound butter that enhances both lobster and steak beautifully. Choosing fresh lobster tails and high-quality filet mignon makes all the difference.

Flat lay of two raw filet mignon steaks with a marbled deep red color, two bright red lobster tails with visible shell and creamy white meat exposed, a small block of creamy unsalted butter next to finely minced shallot and garlic cloves scattered nearby, a few sprigs of fresh green parsley, two whole uncracked brown eggs, a small white ceramic bowl filled with golden olive oil, another small white bowl with fresh lemon juice, a couple of fresh lemon wedges with vibrant yellow peel and juicy interior, and a small white bowl of coarse kosher salt and a separate small white bowl with cracked black peppercorns, all arranged in perfect symmetry 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 easy mixing and melting, it’s the star of that compound butter magic.
Minced shallot: Adds a subtle sweetness that balances the richness.
Garlic clove: Offers that familiar warmth and depth without overpowering.
Fresh parsley: Brings a fresh pop of green and mild herbal notes.
Lobster tails: Choose fresh or thawed frozen lobster for the best texture and flavor.
Fresh lemon juice: Cuts through richness with brightness, keeping things light.
Filet mignon steaks: The tenderest cut, perfect for quick searing and oven finishing.
Olive oil: For that golden sear and a subtle fruity flavor.
Kosher salt and black pepper: Essential for seasoning and enhancing natural flavors.
Lemon wedges: For an extra zesty finish when serving.

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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 that this recipe lets you tweak the flavors depending on your mood or what you have on hand. For me, sometimes swapping parsley for tarragon adds a subtle anise note that pairs wonderfully with lobster.

Variation: If you want to spice things up, try adding a pinch of smoked paprika to the compound butter—it gives a surprise kick that I adore.
Dietary modification: For a lighter version, swap the butter for a garlic-infused olive oil compound.
Seasonal touch: In summer, serve with fresh grilled veggies or a zesty arugula salad.

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

The image shows a dark wooden cutting board with one thick raw red steak on the left side, sprinkled with coarse salt and pepper. To the right, there are four raw lobster tails lying in a row, each split open to reveal white and slightly translucent flesh with some orange and dark brown tones near the shell edges. The lobster shells are a deep brown color with some blue-green hints near the base. The cutting board has a checkered pattern with different shades of brown wood. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up your compound butter

Start by mixing softened unsalted butter with minced shallot, garlic, and fresh parsley. Use a fork to really mash it all together until evenly combined. Then, shape it into a log using wax paper or plastic wrap—this trick makes slicing pats super easy later. Pop it in the freezer for about 10 minutes, then refrigerate until you're ready to use.

Step 2: Prep that lobster tail

This part can feel intimidating, but it's easier than you think. Use kitchen shears to carefully split the top shell lengthwise and gently loosen the meat with a spoon. Drizzle fresh lemon juice over the lobster meat, and place pats of your compound butter right on top. This melt-in-your-mouth combo is what makes the lobster irresistible.

Step 3: Season and sear the steaks

Brush both sides of your filet mignon with olive oil, then season generously with kosher salt and black pepper. Heat the remaining oil in a cast iron skillet until it’s screaming hot, then sear the steaks just 1-2 minutes per side. The goal here is a beautiful crust before we finish them in the oven.

Step 4: Oven time for perfection

Transfer your skillet with steaks to a 375°F oven and cook for 4 to 8 minutes depending on your desired doneness—125-130°F for medium-rare is my sweet spot. At the same time, pop your lobster tails on their baking sheet into the oven for 6-8 minutes until the meat firms up and turns opaque.

Step 5: Rest and serve

Take the steaks out and let them rest for about 5 minutes—this keeps them juicy. When you plate everything, top each filet with another pat of that luscious compound butter and add lemon wedges on the side. Trust me, the butter melting over warm steak is pure bliss.

Top Tip

From my many tries with this Surf and Turf with Lobster and Steak Recipe, timing and temperature are everything. I've learned a few tricks that kept my steak perfectly cooked while not overcooking the lobster.

Use a meat thermometer: It’s the best way to avoid guessing and ensure your filet hits that juicy medium-rare or medium mark.
Don’t overcrowd the pan: Sear steaks one or two at a time if your skillet is small. This helps develop a beautiful crust.
Let steaks rest: I can’t stress this enough; resting redistributes juices for maximum tenderness.
Freeze compound butter briefly: It’s much easier to slice when it’s a bit firm—no crumbly mess!

How to Serve Surf and Turf with Lobster and Steak Recipe

Garnishes

I always go simple with garnishes here—fresh lemon wedges and a sprinkle of chopped parsley to brighten the plate. Sometimes I add a light drizzle of extra virgin olive oil on the steak for that glossy final touch.

Side Dishes

I like pairing this surf and turf with a crisp green salad, roasted asparagus, or creamy mashed potatoes. The freshness and texture contrast really elevate the whole meal.

Creative Ways to Present

For a special dinner, I sometimes serve the lobster tails half out of their shells on a wooden board with garlic butter drizzled over, alongside the steaks sliced thin for easy sharing. It’s an elegant yet approachable way to wow guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lobster and steak separately, wrapped tightly in foil or an airtight container in the fridge. This helps keep flavors distinct and textures from getting soggy.

Freezing

While fresh is best here, I’ve frozen leftover lobster tails successfully by wrapping them well and freezing for up to a month. Steaks freeze okay but can lose a bit of their juicy texture, so I don’t freeze them often.

Reheating

To reheat, I gently warm lobster in a low oven or covered pan to avoid drying out. For steak, I prefer reheating in a skillet over medium-low heat with a splash of broth or butter to keep it moist.

Frequently Asked Questions:

Can I use other cuts of steak for this Surf and Turf with Lobster and Steak Recipe?

Absolutely! Ribeye or strip steak can work well too, but I recommend adjusting cooking times since they vary in thickness and fat content. Filet mignon stays the most tender and cooks quickly, which is why it’s my favorite here.

What’s the easiest way to tell when lobster tails are cooked?

Lobster meat turns from translucent to opaque and firms up when cooked. Usually about 6-8 minutes at 375°F, but watch closely. Overcooking makes lobster rubbery, so it’s best to check early and test with a fork.

Can I prepare parts of this Surf and Turf with Lobster and Steak Recipe in advance?

Yes! Making the compound butter ahead saves time on the day you cook. You can also prep lobster tails by splitting shells and loosening meat, then refrigerate until ready to bake.

What wine pairs best with Surf and Turf with Lobster and Steak Recipe?

A full-bodied Chardonnay or a light Pinot Noir pairs beautifully, balancing both the rich lobster and savory steak. I often reach for a chilled white when focusing on the lobster and a light red if the steak is the star.

Final Thoughts

This Surf and Turf with Lobster and Steak Recipe is one of my all-time favorites to share with friends and family because it feels indulgent without being intimidating. It’s a celebration plated on a dish, and I guarantee you’ll love the way it makes your kitchen smell and your dinner guests smile. Give it a try—you deserve that perfect bite of surf and turf magic.