Steak and Lobster (Surf and Turf)

Steak and lobster served on a plate with mashed potatoes and green beans.

Print Recipe

5 from 4 votes

Steak and Lobster (Surf and Turf)

An elegant yet easy restaurant-quality meal for date nights, holidays or more!

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Katie G.

Ingredients

1/2 cup high quality butter softened
2 cloves garlic minced
2 tablespoons fresh parsley minced
1 tablespoon fresh thyme leaves
2 1/2 teaspoons kosher salt divided
1 3/4 teaspoons black pepper divided
1 teaspoon lemon zest
1/2 cup breadcrumbs
2 (5-6 ounce) lobster tails
2 (6-8 ounce) ribeye steaks
2 tablespoons extra virgin olive oil divided
Lemon wedges for serving

Instructions

In a small bowl, combine the softened butter, garlic, parsley, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon zest. Use a fork to mix it well, then transfer about 1/4 cup of it into a small bowl. Transfer the rest to a sheet of plastic wrap. Form the mixture into a 1 1/2-inch thick cylinder. Roll tightly and freeze for 10 minutes to solidify, then refrigerator until ready to use.
Melt the butter in the bowl and add the breadcrumbs, tossing to combine; set aside.
Preheat the oven to 375 degrees F, positioning a rack in the center. Line a small baking sheet with aluminum foil and coat it with nonstick spray.
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 carefully pull the meat away from the shell without removing it.
Place the lobster tails on the prepared baking sheets. Squeeze a lemon wedge over each, then divide the breadcrumbs mixture evenly between them; set aisde.
Pat the steaks dry with paper towels, then season liberally with salt and pepper. Heat the oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 1 to 1/2 minutes per side, then place the skillet in the oven and cook for 4 to 8 minutes, until they reach your desired doneness (medium-rare, 130°F; medium, 130°F; medium-well, 150°F.)
At the same time, place the lobster tail in the oven. Cook for 7 to 10 minutes until the meat is firm and opaque.
Remove the steaks from the oven and allow them to rest for 5 minutes while the lobster finishes cooking.
Arrange the steaks and lobster on individual serving plates, topping each steak with a part of the compound butter. Serve with lemon wedges.

Notes

Storage: Store leftovers in a sealed container in the refrigerator for 2-3 days.

Nutrition