Description
This Surf and Turf recipe combines succulent lobster tails with tender filet mignon steaks, enhanced by a flavorful compound butter made with shallots, garlic, and parsley. Perfect for an elegant dinner, the lobster and steak are cooked to perfection using a combination of stovetop searing and oven roasting, making it an impressive yet straightforward meal to prepare.
Ingredients
Scale
Compound Butter
- 4 tablespoons unsalted butter (room temperature)
- 2 teaspoons minced shallot
- 1 garlic clove (minced)
- 2 teaspoons minced fresh parsley
Surf and Turf
- 2 lobster tails (5-6 ounces each)
- 2 tablespoons fresh lemon juice
- 2 4-ounce filet mignon steaks (room temperature)
- 2 tablespoons olive oil (divided)
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- Lemon wedges (for serving)
Instructions
- Make the compound butter: In a small bowl, use a fork to combine the softened butter, minced shallot, garlic, and parsley into a uniform mixture.
- Form and chill butter: Transfer the butter mixture to a sheet of wax paper or plastic wrap. Shape the mixture into a 1 ½-inch thick log, roll tightly, and freeze for 10 minutes until solid. Then refrigerate until ready to use.
- Preheat oven and prepare baking sheet: Preheat the oven to 375°F with a rack positioned in the center. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside.
- Prepare lobster tails: Using kitchen shears, split the top shells of the lobster tails lengthwise. Gently insert an upside-down teaspoon between the shell underside and the meat to loosen it.
- Arrange lobster tails: Place the lobster tails on the baking sheet. Drizzle each tail with fresh lemon juice. Slice the compound butter log into pats, then slice each pat in half. Place two pieces of butter on top of each lobster tail meat and set aside.
- Prepare filet mignon steaks: Drizzle the steaks with 1 tablespoon of olive oil and season both sides with kosher salt and black pepper.
- Sear steaks: Heat the remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 1-2 minutes per side until nicely browned.
- Oven cook steaks and lobster: Transfer the skillet with steaks to the oven and cook for 4-8 minutes depending on desired doneness (medium-rare: 125-130°F, medium: 135°F, medium-well: 145°F). At the same time, place the lobster tails in the oven and cook for 6-8 minutes until the meat is firm and opaque.
- Rest steaks: Remove steaks from the oven and let them rest for 5 minutes while the lobster finishes cooking.
- Serve: Arrange filet mignon and lobster tails on plates. Top each filet with a pat of compound butter and garnish with lemon wedges. Serve immediately.
Notes
- Sophisticated yet simple, Surf and Turf is an ideal date night dinner with buttery, tender lobster paired with perfectly cooked filet mignon steaks.
- For the best experience, serve this protein-rich meal with fresh greens and a glass of your favorite wine.
- If you don't have a cast iron skillet, any oven-safe skillet will work well for searing and finishing the steaks.
- Make the compound butter ahead of time to save preparation time on the day of cooking.
- Adjust steak cooking times according to thickness and personal preference for doneness.
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
