Sophisticated yet simple, Surf and Turf is the best date night dinner ever! Buttery, tender lobster pairs famously with perfectly cooked filet mignon steaks. Serve this protein-heavy meal with some fresh greens of your choice and a glass of wine for an unforgettably good dinner – you deserve it!
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Steak and Lobster Dinner
Remember when all of the restaurants shut down just a few summers ago? We all had to make our own restaurant staples at home, and for so many of us, it was a summer of trials and errors. Through those long summer days, I can confidently say I’ve developed the BEST surf and turf recipe EVER! Trust me on this one – it’s really better than any restaurant.
The best thing about making steak and lobster at home is that you can personalize it just how you like it. If you like your steak cooked to just the right balance of pink in the middle and your lobster extra buttery, you can make sure it’s up to your standards without having to ask a server. Just follow these incredibly easy steps and you’ll have a Michelin worthy meal in the comfort of your own home!
Why You’ll Love this Surf and Turf Recipe:
- BUTTERY: Making your own compound butter is what elevates the lobster tails to a whole new level of delicious. You can even add a little extra… I won’t judge.
- FOOLPROOF: There are quite a few ways to ruin a steak or lobster tail, but don’t worry. The step by step instructions here are clear, low-stress, and foolproof!
- SOPHISTICATED: Whether you’re planning a date night with your significant other or trying to impress the in-laws, you should use this tried and true sophisticated dinner recipe that always impresses.
Perfectly cooked steak and lobster made with homemade compound butter… Are you drooling yet?
How to Make Surf and Turf – Steak and Lobster
You can jump to the recipe card for full ingredients & instructions!
- Start off by making the compound butter. Simply combine all of the ingredients, then roll it into a log using wax paper. Freeze it for 10 minutes, then refrigerate until you’re ready to use it.
- Preheat your oven to 375°F and line a baking sheet with foil before spraying it down.
- Prep the lobster tails by splitting the top shells of the lobsters with kitchen shears. Use a teaspoon to loosen the meat.
- Place the tails on the baking sheet, then drizzle them with lemon juice before patting butter into the shells.
- Time to prep the steaks! Drizzle them with olive oil and season with salt and pepper.
- Heat oil in a cast iron skillet. Sear the steaks for about 1-2 minutes per side. Bake the steaks in the skillet for about 4-8 minutes.
- Bake the lobsters for about 6-8 minutes.
- Let the steaks rest for 5 minutes before serving.
The lobster is the surf, and the steak is the turf! Essentially, surf and turf is just a fun name for this classic lobster and steak dinner.
Simply put, compound butter is just butter that’s been mixed with other ingredients to make it more flavorful.
A cast iron skillet works best for making these steaks! Cast iron skillets are oven safe, and are known for giving steaks the most perfect sear.
While this is a dinner best served fresh, you can make both the lobster and steak ahead of time, then reheat it. To reheat both the lobster and steak, make sure to use the oven, not the microwave!
Serving Suggestions
Make sure to offer some fresh side dishes alongside this hearty meal! However, a serving of carbs is also great when plated with buttery lobster, as it helps absorb every last drop of that delicious compound butter.
- Grilled Asparagus with Lemon Butter
- New England Clam Chowder
- Classic Caesar Salad with Homemade Dressing
- Instant Pot Mashed Potatoes
- Simple Smashed Potatoes
No matter what you serve this classic dinner with, it’s bound to be delicious. Just don’t forget to plate it with some extra lemon wedges!
Tips!
- Use a meat thermometer to check the internal temperature of your steaks, that way you know when they’re done to your liking.
- Do NOT over cook the lobster! Over cooked lobster is rubbery and flavorless.
- Letting the steaks rest for just 5 minutes helps prevent them from releasing all of their juices once cut.
Can I use shrimp or scallops instead of lobster?
You sure can! Garlic Butter Shrimp and Creamy Garlic Scallops are both tasty options.
Can I double this recipe?
Yes, but you’ll likely need to work in batches to avoid overcrowding your oven.
More Date Night Dinner Recipes We Love
- Easy Beef Wellington for Two
- Rosemary Garlic Steak with Sherry Cream Sauce
- Chicken Dijon in White Wine Sauce
- Herb Crusted Rack of Lamb with Mint Yogurt Sauce
Next time you’re searching for an easy seafood dinner, but you’re also in the mood for a perfect filet mignon, you’ve got to treat yourself to this simple surf and turf! This steak and lobster dinner is simply what dreams are made of.
More Easy Seafood Recipes to Try:
- Lobster Mac and Cheese
- How to Cook Crab Legs
- Shrimp Creole
- How to Cook Lobster Tails
- Grilled Salmon with Avocado Salsa
- Baked Crab Rangoon Bites
- Bacon Wrapped Scallops
- Seafood Lasagna
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Surf and Turf (Steak and Lobster) Recipe
Ingredients
- 4 tablespoons unsalted butter room temperature
- 2 teaspoons minced shallot
- 1 garlic clove minced
- 2 teaspoons minced fresh parsley
- 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, shallot, garlic, and parsley.4 tablespoons unsalted butter, 2 teaspoons minced shallot, 1 garlic clove, 2 teaspoons minced fresh parsley
- Transfer the butter mixture to a sheet of wax paper or plastic wrap. Form the mixture into a 1 ½-inch thick log. Roll tightly and freeze for 10 minutes to solidify, then refrigerate until ready to use.
- Preheat the oven to 375°F, positioning a rack in the center. Line a baking sheet with aluminum foil and spray with nonstick spray; set aside.
- Prepare the lobster tails. Using kitchen shears, carefully split the top shells of the lobster tails in half lengthwise. Gently insert an upside-down teaspoon between the underside of the shell and the meat and loosen the meat.2 lobster tails
- Place the lobster tails on the prepared baking sheet. Drizzle each with lemon juice. Slice 1 pat of compound butter for each lobster tail, cut each pat of butter in half and arrange the two pieces on top of the meat; set aside.2 tablespoons fresh lemon juice
- Prepare the steaks. Drizzle the steaks with 1 tablespoon olive oil, then season both sides with salt and pepper.2 4-ounce filet mignon steaks, 2 teaspoons kosher salt, 1 ½ teaspoons black pepper, 2 tablespoons olive oil
- Heat the remaining oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 1-2 minutes per side, then place the skillet in the oven and cook for 4-8 minutes, until the steaks reach the desired doneness (for medium-rare: a thermometer should read 125-130°F; medium: 135°F; medium-well: 145°F).
- At the same time, place the lobster tails in the oven. Cook for 6-8 minutes until meat is firm and opaque.
- Remove the steaks from the oven and allow them to rest for 5 minutes while the lobster finishes cooking.
- To serve, arrange the filets and lobster on individual serving plates, top each filet with a pat of compound butter, and garnish with lemon wedges.Lemon wedges
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Great Recipe!! Tasty and Easy!!!
Great photo, Joe! Thanks for sharing!!
Everything prepped will show dish when completed.