There's something utterly indulgent about a great steak paired with rich, buttery lobster — and that’s exactly what you get with this Surf and Turf with Lobster and Steak Recipe. It’s a guaranteed way to feel like you're dining out at a fancy restaurant without leaving your kitchen.

A white plate shows a meal with three main parts. On the left, there is a bright red lobster tail sliced open to show white meat inside topped with green parsley. In the middle, a bunch of green beans with black pepper sprinkled on them lies next to the lobster. On the right side, a brown seared steak has a melting pat of yellow butter with green herbs on top. Around the plate, there are four lemon wedges adding a bright yellow color. The plate sits on a white marbled surface with some fresh herbs and a beige cloth 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

Honestly, I keep coming back to this Surf and Turf with Lobster and Steak Recipe because it strikes that perfect balance of elegance and simplicity. The flavors feel luxurious but the process is refreshingly approachable, even on a weeknight.

Elegant yet approachable: This recipe combines rich lobster and tender filet mignon, but the cooking steps are straightforward and manageable.
Made-for-sharing meal: Perfect for date night or special occasions, it’s a dish that feels celebratory without stress.
Compound butter magic: That garlicky, herby butter takes both the steak and lobster to a whole new level of flavor you won’t forget.
Customizable doneness: You control how cooked your steak is, making it perfect even if your dining partner prefers their meat done differently.

Ingredients & Why They Work

Every ingredient in this Surf and Turf with Lobster and Steak Recipe is here for a reason — simple, fresh, and packed with flavor. Choosing quality lobster tails and filet mignon is key; these proteins are the stars, so giving them room to shine is what it’s all about.

Flat lay of two raw filet mignon steaks with marbling, two bright red lobster tails with intact shells, a small white ceramic bowl of softened yellow butter mixed with finely minced shallot, minced garlic, and chopped fresh green parsley, a small white bowl of golden olive oil, a small white bowl of fresh pale yellow lemon juice, two whole uncracked brown eggs, a few lemon wedges with vibrant yellow peel and juicy interiors, a small heap of coarse kosher salt crystals, and a small pile of freshly ground black peppercorns, all arranged symmetrically 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: This forms the base for our compound butter so you can season it perfectly and customize the flavor punch.
Minced shallot: Adds a subtle sweetness and depth to the butter without overpowering.
Garlic clove: For that warm, aromatic base flavor everyone loves with steak and seafood.
Fresh parsley: Gives a fresh, bright herbaceous note that lifts the richness.
Lobster tails: Choose fresh or thawed frozen tails; their sweet, juicy meat pairs seamlessly with the steak.
Fresh lemon juice: A bright acidic touch that balances the butter and seafood beautifully.
Filet mignon steaks: Tender, buttery cuts that match the lobster’s luxury without being too heavy.
Olive oil: For searing steaks to a lovely crust and carrying the flavors.
Kosher salt and black pepper: Basics, but essential — well-seasoned meat is a must.
Lemon wedges: They add a last-minute zest that brightens every bite when served.

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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 love tweaking this Surf and Turf with Lobster and Steak Recipe depending on the mood or occasion. Whether you prefer your steak cooked more rare or well done, or maybe you want to switch up the herbs in the butter, this recipe is forgiving and invites your personal touch.

Variation: I like adding a pinch of smoked paprika to the compound butter sometimes — it adds a subtle smoky sweetness that pairs amazingly with the lobster.
Dietary tip: For a dairy-free version, swap the butter for a good quality olive oil herb drizzle for the lobster and steak.
Seasonal twist: If it’s summer, I sometimes garnish with chopped fresh basil instead of parsley for a vibrant, seasonal flavor twist.

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

The image shows a wooden cutting board with a large red steak on the left, sprinkled with coarse black and white pepper, showing marbled texture of fat and meat. To the right of the steak are four lobster tails, arranged side by side, each showing beige and white meat with a slightly translucent, shiny texture, with darker orange and brown shell ends facing the bottom. The cutting board has a checkered pattern of rich wood colors, creating a warm background. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Make the compound butter

This step is where the magic starts — soften your butter until it's nice and spreadable, then mix in minced shallot, garlic, and parsley. I find using a fork works best to blend everything evenly without overworking the butter. Once combined, roll it into a log with wax paper and chill it—this helps it keep shape and lets the flavors meld beautifully. I usually freeze it for 10 minutes first, then refrigerate so it’s firm but ready to slice later.

Step 2: Prepare the lobster tails

Using kitchen shears, carefully cut through the top shells lengthwise—this is easier than it sounds but take your time to avoid shell slips. Gently loosen the meat by sliding an upside-down teaspoon between the shell and lobster. This step helps the lobster cook evenly and lets the butter flavor sink in as it bakes. Don't forget that drizzle of fresh lemon juice and topping the meat with those buttery pats right before baking. It seals in moisture and adds incredible richness while baking.

Step 3: Season and sear the steaks

Drizzle olive oil over the steaks and sprinkle with kosher salt and freshly ground black pepper. Heat a cast iron skillet on medium-high — a hot pan is critical for that gorgeous crust. Sear each side for 1 to 2 minutes; don’t rush this or you’ll miss out on flavor. Then, slide the skillet into a preheated 375°F oven to finish cooking gently and evenly. I use a meat thermometer here — trust me, it’s the best way to hit your preferred doneness every time.

Step 4: Bake lobster and finish everything

While your steaks roast in the oven, pop the lobster tails in too. The 6-8 minutes cooking time firms up the lobster and lets that buttery topping melt into the meat. Once steaks reach the right temperature, pull them out but let them rest for about 5 minutes — this makes them juicy and tender. Serve both together with an extra pat of compound butter on the steak and lemon wedges on the side for that final brightness.

Top Tip

After cooking this Surf and Turf with Lobster and Steak Recipe a dozen times, I’ve learned that timing and temperature control make all the difference. Getting your steak seared perfectly before the oven and not skipping the resting period keeps the meat juicy and tender.

Use a meat thermometer: It’s the easiest way to get steak just how you like it every time, no guesswork.
Don’t overcook lobster: Keep watch during baking to avoid rubbery lobster meat — it cooks fast and is perfect when firm but tender.
Chill your compound butter: This helps it hold shape on the seafood and steak, so it doesn’t melt away too fast and keeps flavor intense.
Rest your steak: This crucial step locks in juices making your filet melt-in-the-mouth tender.

How to Serve Surf and Turf with Lobster and Steak Recipe

Garnishes

I usually serve the steak and lobster with fresh lemon wedges—squeezing fresh lemon over each bite adds such a lovely zing that cuts through the richness. Sometimes a sprinkle of extra fresh parsley on top brightens up the presentation and flavor, too. If I’m feeling fancy, a light drizzle of garlic herb butter right before serving takes it over the top.

Side Dishes

For sides, I love fresh, crispy greens like a simple arugula salad with lemon vinaigrette to contrast that rich surf and turf combo. Roasted asparagus or garlic mashed potatoes are classic crowd-pleasers that soak up all those buttery juices. On warm days, a light quinoa salad with herbs is a fresh complement too.

Creative Ways to Present

When hosting a special occasion, I arrange the lobster meat right on top of the steak and add some edible flowers or microgreens for a pop of color. Serving it on warm stoneware plates makes it feel like a restaurant experience at home. You can also line the edges of the plate with roasted cherry tomatoes for a vibrant, juicy touch.

Make Ahead and Storage

Storing Leftovers

I usually pack any leftovers tightly in airtight containers and refrigerate. The steak can lose some texture but still reheats well if you slice it thin. Lobster is best eaten fresh, but refrigerated carefully, it’ll last 1-2 days.

Freezing

I haven’t had great luck freezing cooked lobster or steak from this recipe—texture tends to suffer, so I recommend freezing only raw lobster tails if needed, then cooking fresh. The compound butter freezes beautifully though, so I make extra to save on prep next time.

Reheating

To reheat, I gently warm steaks in a low oven or covered skillet to avoid overcooking. Lobster reheats best quickly under a foil tent in a warm oven or steamed briefly to keep it tender. Adding a pat of your compound butter before reheating helps restore moisture and flavor.

Frequently Asked Questions:

Can I use frozen lobster tails for this recipe?

Absolutely! Just make sure they’re fully thawed before cooking. This allows for even cooking and better texture. I thaw mine in the fridge overnight for the best results.

How do I know when the steak is perfectly cooked?

Using an instant-read meat thermometer is your best bet. For medium-rare, pull the steak from the oven at 125-130°F and let it rest; it will continue to cook slightly. Resting is key to juicy steak.

Can I prepare the compound butter ahead of time?

Yes! The compound butter actually benefits from sitting in the fridge for a few hours or overnight. This allows the flavors of garlic, shallot, and parsley to meld for more depth.

What sides pair best with a Surf and Turf meal?

Fresh, bright sides like a crisp salad, roasted or steamed asparagus, or garlic mashed potatoes complement the richness well. I also like light quinoa or couscous salads to balance the meal.

Final Thoughts

This Surf and Turf with Lobster and Steak Recipe holds a special place in my kitchen because it turns any dinner into a memorable occasion. The mix of buttery lobster and juicy filet mignon never fails to impress, and the straightforward preparation means you’ll spend more time enjoying the meal and less stressed in the kitchen. Give it a go—I promise, you’ll feel like a pro and end up with a dinner worth savoring.