Lobster and Steak Surf and Turf Recipe

There’s something undeniably special about a night in with a luxurious Surf and Turf with Lobster Tails and Steak Recipe. The buttery lobster tails paired with juicy, seared steaks create a flavor combo that feels fancy but is surprisingly easy to pull off at home. Trust me, you’ll want to make this one for a memorable dinner.

A white plate holds a meal with three main parts: on the left, a bright red lobster tail split open to show white meat inside topped with green parsley; in the middle, a pile of fresh green beans sprinkled with black pepper and on the right, a brown grilled steak with a melting pat of butter and green herbs on top. Several lemon wedges with yellow and white parts are placed on the plate around the steak and lobster. The plate sits on a white marbled surface, next to some scattered lemon pieces and sprigs of green parsley. 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 Tails and Steak Recipe
Top Tip
How to Serve Surf and Turf with Lobster Tails and Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Surf and Turf with Lobster Tails and Steak Recipe

Why You'll Love This Recipe

I’ve cooked this Surf and Turf with Lobster Tails and Steak Recipe more times than I can count, and every time it delivers the perfect balance of indulgence and simplicity. If you want to impress without stressing, this is your go-to.

Elegant & Easy: You get restaurant-worthy surf and turf flavor without complicated techniques.
Perfect Timing: Both the lobster and steaks cook side-by-side, so everything comes out hot and ready together.
Rich Compound Butter: The shallot-garlic parsley butter elevates every bite and is a total crowd-pleaser.
Customizable Doneness: Whether you like your steak rare or well-done, you’re in control.

Ingredients & Why They Work

This recipe’s ingredients are straightforward, but each plays a crucial role in creating that perfect combo of flavors and textures. Picking quality lobster tails and steaks will set the tone, and the compound butter brings everything together beautifully.

Flat lay of two raw filet mignon steaks with a rich red color and marbling, two fresh lobster tails with vibrant orange shells and white meat exposed, a small white ceramic bowl of softened pale yellow butter, a small white bowl of minced green parsley, a tiny white bowl with finely minced pale purple shallot, a tiny white bowl of finely minced white garlic clove, a small white bowl of bright yellow fresh lemon juice, whole lemon wedges with glossy yellow skin and fresh pulp, a small white bowl of golden olive oil, a few coarse kosher salt crystals scattered on the surface, and a few whole black peppercorns placed artfully, all arranged with perfect symmetry and balanced proportions 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: Using unsalted butter lets you control salt levels; softened butter helps you easily mix with aromatics.
Minced shallot: A mild, sweet onion flavor that blends seamlessly into the compound butter without overpowering.
Garlic clove: Fresh garlic adds that punch of flavor that lobster and steak love.
Fresh parsley: Adds a bright, herbaceous note to balance the richness of butter and meat.
Lobster tails: Go for fresh or high-quality frozen tails, about 5-6 ounces, so they cook evenly alongside the steak.
Fresh lemon juice: Adds acidity that brightens the rich flavors of surf and turf.
Filet mignon steaks: This tender cut brings melt-in-your-mouth texture and pairs perfectly with lobster.
Olive oil: Used for searing steaks to get that beautiful crust.
Kosher salt and black pepper: Basic seasonings, but essential to bring out the natural flavors of both lobster and steak.
Lemon wedges: For serving—a fresh squeeze of lemon finishes the dish beautifully.

📝

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 how forgiving this Surf and Turf with Lobster Tails and Steak Recipe is—you can tweak it easily. For example, I sometimes swap filet mignon for ribeye when I want something with a bit more marbling and flavor, and it still shines.

Variation: When I’ve wanted to add even more flavor, I sprinkle some smoked paprika or cayenne in the compound butter, giving the lobster a subtle smoky kick.
Dietary tweak: You can swap the butter with clarified butter or ghee if you’re dairy-sensitive—it keeps the richness without the heaviness.
Seasonal twist: Chopped fresh tarragon can replace parsley in the butter during springtime for a delicate, slightly anise flavor.

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

The image shows one raw steak on the left side, seasoned with salt and pepper, with a deep red color and marbled fat throughout. To the right of the steak, there are four raw lobster tails aligned in a row, each showing the pale grayish-white lobster meat inside the shell, sprinkled lightly with seasoning. The lobster shells at the bottom of each tail are a brownish-orange color with a shiny texture. All items are placed on a dark wooden cutting board with a checkered pattern. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Make Your Magic Compound Butter

Start by combining softened unsalted butter with minced shallot, garlic, and fresh parsley—it’s like spreading little pockets of flavor all over your seafood and steak. I like to make the butter first so it has time to firm up. Roll it into a tight log with wax paper, pop it in the freezer for 10 minutes, then into the fridge until you’re ready. Having it chilled helps the pats hold their shape perfectly when you place them on top of your hot lobster and steak.

Step 2: Prep Your Lobster Tails Like a Pro

The trickiest part might seem like cutting the lobster shells, but trust me, it’s easier than it looks. Use kitchen shears to split the shell lengthwise, then gently loosen the meat with a spoon without pulling it out. That way, the lobster stays juicy and cooks evenly. Drizzle with fresh lemon juice and top with two halves of those compound butter pats—you’re already halfway to a memorable meal.

Step 3: Season and Sear the Steaks to Perfection

I always let my steaks come to room temperature first—that little step makes a big difference in getting even cooking. Drizzle steaks with olive oil and season generously with kosher salt and black pepper. Heat your cast iron skillet over medium-high heat until it’s nice and hot. Sear steaks for 1-2 minutes per side to build that rich brown crust, then transfer the skillet to the oven to finish cooking. Keep an instant-read thermometer handy so you nail the doneness you want.

Step 4: Oven Time for Surf and Turf

While your steaks finish in the oven, slide in your baking sheet with the lobster tails. It’s such a win that these cook simultaneously but independently. Keep an eye on the lobster—they’re done when the meat turns opaque and firm, about 6-8 minutes. When the steaks hit your desired temperature, pull everything out and let the meat rest; this step helps lock in the juices.

Step 5: Plate and Serve with Style

Arrange your perfectly cooked filet and lobster tail on a plate, add a pat of that compound butter to the steak so it melts gloriously, and garnish with fresh lemon wedges. The butter melting into the warm meat? Yes, please. This is the kind of plating that makes you feel like you’ve just ordered in a five-star restaurant—right in your own kitchen.

Top Tip

Over the years of making this recipe, I’ve learned a few things that will make your Surf and Turf with Lobster Tails and Steak Recipe experience smoother and tastier. Little tweaks can turn good into unforgettable.

Butter Consistency: Make sure your butter is softened, not melted—this helps it mix perfectly with shallots and garlic for a smooth compound butter.
Use a Thermometer: I can’t recommend this enough—checking steak temperature takes the guesswork out and guarantees your preferred doneness every time.
Don’t Overcook Lobster: Lobster tails cook fast—if you overdo it, they become rubbery. Watch for opaque flesh and firm but tender texture.
Rest Your Meats: Rest steaks for at least 5 minutes after cooking so the juices redistribute, keeping every bite juicy and tender.

How to Serve Surf and Turf with Lobster Tails and Steak Recipe

Garnishes

I always go with fresh lemon wedges because their bright acidity cuts through the richness perfectly. Sometimes, a sprinkle of extra fresh parsley over the lobster gives it a fresh herbal pop. A little flaky sea salt on the steak before serving also adds a nice texture contrast that everyone notices.

Side Dishes

Since this surf and turf is quite rich, I like to balance it with light sides. Garlic roasted asparagus or a crisp mixed green salad with vinaigrette always hits the spot. For a bit of comfort, truffle mashed potatoes or buttery risotto make the meal feel extra special.

Creative Ways to Present

One time, I arranged the lobster tails fanned out beside the steak on a long platter dotted with edible flowers and microgreens for a dinner party—it stole the show. You can also serve the lobster meat split and placed atop the steak for a stacked, “surf meets turf” presentation that’s both elegant and impressive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lobster and steak separately in airtight containers in the refrigerator and eat within 2 days for the best flavor. The lobster keeps surprisingly well, but I find re-heated steak is best enjoyed within 24 hours for tenderness.

Freezing

Freezing cooked lobster tails and steaks is possible, but I recommend freezing only the lobster meat wrapped tightly in plastic to avoid freezer burn. Steak freezes better raw, so if you want to prep ahead, consider freezing the filet mignon before cooking for best texture.

Reheating

To gently reheat steak, I like to use a low oven (around 250°F) wrapped in foil until warmed through, which prevents drying out. Lobster tails reheat nicely in a covered skillet over low heat with a splash of butter or broth to keep them moist.

Frequently Asked Questions:

Can I use frozen lobster tails for this recipe?

Absolutely! Just thaw frozen lobster tails in the fridge overnight before cooking. This ensures even cooking and prevents rubbery texture.

How do I know when the steak is cooked perfectly?

Using a meat thermometer is the best way to check doneness. Medium-rare is 125-130°F, medium 135°F, and medium-well 145°F. Remove the steak when it’s just shy of your target as it will continue to cook while resting.

Can I make the compound butter ahead of time?

Yes! The compound butter can be made days in advance, wrapped tightly and kept in the refrigerator or freezer. Just slice off pats as needed when cooking your surf and turf.

What’s the best side dish to serve with this meal?

Light, fresh sides like garlic roasted asparagus, a crisp salad, or lemony green beans work wonderfully to balance the richness of the steak and lobster tails.

Final Thoughts

This Surf and Turf with Lobster Tails and Steak Recipe holds a special place in my heart because it’s both a celebration and a comforting classic. Cooking this at home feels like a mini escape—luxury made simple. Give it a try the next time you want something impressive but totally manageable. I promise your taste buds and your guests will thank you.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way