There’s nothing quite like the luxurious combo of land and sea on one plate, right? This Surf and Turf with Lobster and Steak Recipe brings together buttery lobster tails and juicy filet mignon steaks for a meal that feels fancy but is totally doable at home.

A white plate holds three main parts: an opened bright red lobster tail with white meat inside, topped with green parsley; next to it, a dark brown grilled steak with a melting pat of butter and chopped herbs on top; along the top edge, a layer of bright green steamed green beans sprinkled with black pepper. Around the plate are a few yellow lemon wedges placed at the top left and bottom right edges. The plate sits on a white marbled surface with scattered parsley leaves nearby. 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

I love how this recipe turns a simple night into a special occasion without needing a million ingredients or steps. It’s straightforward enough for a weeknight but impressive enough to wow guests or your special someone.

Elegant yet manageable: You get gourmet flavors without insane prep or special gear.
Perfect surf and turf balance: The rich, tender lobster pairs beautifully with the hearty steak for the ultimate indulgence.
Custom buttery goodness: The compound butter adds a fresh, aromatic punch that really ties everything together.
Great for any occasion: Whether it’s a date night or a celebratory dinner, this recipe fits right in with your best memories.

Ingredients & Why They Work

This recipe plays on classic flavors that elevate surf and turf to something memorable. The butter, garlic, and shallots brighten the lobster while the steaks get a perfect sear and oven finish. Here are the key players and why I love them:

Flat lay of two raw filet mignon steaks with a rich red color and fresh marbling, two bright red lobster tails split to show white lobster meat inside, a small white ceramic bowl of softened pale yellow butter, a small white ceramic bowl with finely minced pale purple shallot, a small white ceramic bowl with minced white garlic, a small white ceramic bowl of finely chopped fresh green parsley, a small white ceramic bowl filled with fresh pale yellow lemon juice, one whole fresh lemon cut into wedges arranged neatly, a small white ceramic bowl of golden olive oil, two whole uncracked brown eggs, a small white ceramic bowl of coarse kosher salt with visible crystals, a small white ceramic bowl of freshly ground black pepper with varied grain sizes placed symmetrically, all ingredients crisp and fresh with natural textures clearly visible, placed 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 butter forms the creamy base of the compound butter, giving richness without overpowering flavors.
Minced shallot: Adds subtle sweetness and a mild onion bite, perfect for balancing the richness.
Garlic clove: Brings warmth and depth; I always use fresh for aroma that fills the kitchen.
Fresh parsley: A pop of green freshness that keeps the butter from feeling too heavy.
Lobster tails: The star of the surf portion; fresh if possible, but quality frozen works well too.
Fresh lemon juice: Cuts through the richness with acidity and brightens the lobster’s natural sweetness.
Filet mignon steaks: Tender and lean, these steaks deliver a melt-in-your-mouth texture making them my go-to.
Olive oil: For searing, adds a subtle fruity note and helps create that perfect crust.
Kosher salt and black pepper: Simple seasoning lets the natural flavors shine.
Lemon wedges: For serving, an extra burst of freshness just before you dig in.

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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 often tweak this recipe depending on who's joining me at the table. The great thing about surf and turf is its versatility — you can swap lobster tails for crab or shrimp or try different cuts of steak.

Variation: One time, I swapped the filet mignon for ribeye for extra marbling — it was rich and juicy, perfect for those who like fattier steaks.
Herb twist: I like adding a bit of fresh tarragon or chives to the compound butter sometimes, which adds a lovely subtle twist.
Health-conscious: For a lighter meal, pair with steamed veggies instead of buttery sides to balance richness.
Spice lovers: A pinch of smoked paprika or cayenne in the butter adds a little kick that wakes up your palate.

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

The image shows one raw steak on the left side, with a deep red color and small white fat specks across its surface, sprinkled lightly with black pepper and salt. To the right of the steak, there are four raw lobster tails lined up horizontally, each tail showing a light beige flesh with some darker spots near the edges and speckles of black pepper. The lobster shells are dark orange with subtle patterns, placed on a wooden cutting board with a mix of brown and dark brown square patterns. The texture of the cutting board is grid-like and smooth. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Magic Compound Butter

This butter is where a lot of the flavor lives. I mix softened butter with minced shallots, garlic, and fresh parsley using a fork — simple but effective. Then I shape it into a log wrapped in plastic wrap and freeze it for about 10 minutes. This step helps the butter firm up so it’s easier to slice later, making plating look restaurant-level.

Step 2: Prep the Lobster Tails

Using kitchen shears, I carefully split the top shell of each lobster tail lengthwise—this feels delicate but just take your time. I gently loosen the meat from the underside to let that compound butter melt all over once it’s cooking. A good lemon juice drizzle adds that fresh zing right before they hit the oven.

Step 3: Season and Sear the Steaks

The steaks get a simple drizzle of olive oil and a seasoning with kosher salt and black pepper. I heat a cast iron skillet over medium-high, add the steaks, and sear each side for 1–2 minutes. This quick sear creates that gorgeous crust I’m obsessed with. Then into the oven they go for a few minutes to finish cooking—watching the temperature with a meat thermometer ensures you nail your preferred doneness every time.

Step 4: Bake the Lobster and Rest the Steak

While the steaks rest—a crucial step so the juices redistribute—I bake the lobster tails for about 6–8 minutes until the meat is firm and opaque. Then, before plating, I top each filet and lobster with slices of that compound butter, letting it melt luxuriously over the hot meat.

Top Tip

From my experience, a few small touches can take this Surf and Turf with Lobster and Steak Recipe from good to unforgettable — trust me, it’s these details that make a real difference.

Use a meat thermometer: I always recommend this to avoid guesswork and ensure steak doneness is spot on, especially with filet mignon’s delicate cooking range.
Don’t skip resting the steak: It really locks in the juices; cutting too soon can make your steak lose all that flavorful liquid.
Let the butter firm up: Chilling the compound butter makes slicing perfect pats so they’ll melt evenly over both lobster and steak.
Egg-free cooking spray for baking: Helps with easy cleanup when baking lobster tails—trust me, you’ll thank yourself later.

How to Serve Surf and Turf with Lobster and Steak Recipe

Garnishes

I’m a big fan of simplicity here—just a few lemon wedges to squeeze over the top really lifts the whole dish. Sometimes, I throw on a sprinkle of fresh chopped parsley to brighten the colors and flavors. It’s those little touches that make the presentation pop without being fussy.

Side Dishes

I usually keep the sides light to balance the richness. Fresh greens tossed with a lemon vinaigrette, roasted asparagus, or garlic mashed potatoes work beautifully. Once, I made a wild mushroom risotto alongside—it was creamy and earthy, a great contrast to the surf and turf.

Creative Ways to Present

For special occasions, I like serving the lobster tails on small bed of sea salt or coarse salt on the plate. It looks fancy and keeps the tails steady. Adding edible flowers or microgreens nearby gives that wow factor at dinner parties—I’ve noticed guests appreciate the extra effort.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the steak and lobster separately in airtight containers in the fridge. I usually reheat gently to keep textures intact—lobster can get rubbery if overcooked on reheating, so mild heat is key.

Freezing

I don’t often freeze cooked surf and turf since fresh tastes best here, but you can freeze cooked lobster meat separately if needed. For steak, freezing is okay but be aware it might lose some of that juicy texture when thawed.

Reheating

To reheat, I cover lobster with foil and warm it gently in a 275°F oven for just a few minutes. For steak, I bring it to room temp, then lightly warm it in a pan with a pat of butter to keep it tender. Microwaving tends to dry things out, so I avoid it if I can.

Frequently Asked Questions:

How do I know when the lobster tails are cooked?

The lobster meat should be firm and opaque with a white color when fully cooked. It should also pull away easily from the shell. Overcooking can make it rubbery, so keep an eye on the time and texture.

Can I prepare the compound butter in advance?

Absolutely! The compound butter can be made ahead and kept refrigerated or even frozen. Just slice off pats as needed, making your prep quick on the day you cook.

What’s the best way to cook filet mignon for medium-rare?

Searing the filet for about 1-2 minutes per side in a hot skillet, then finishing in a 375°F oven for 4-6 minutes, usually hits medium-rare perfectly. Using a meat thermometer helps confirm the internal temperature of 125-130°F.

Can I use other shellfish instead of lobster?

Definitely! Shrimp, crab legs, or scallops can be great swaps if lobster isn't available. Just adjust cooking times accordingly and keep flavors balanced with the compound butter.

Final Thoughts

This Surf and Turf with Lobster and Steak Recipe is one of my favorites to pull out for when I want to treat myself or impress friends without stressing out in the kitchen. It’s about simple ingredients, smart techniques, and a little patience to get that perfect surf and turf harmony. I hope you enjoy making it as much as I do — dinner tastes even better when shared with good company!