Description
This Surf and Turf recipe combines tender filet mignon steaks with succulent lobster tails topped with a flavorful compound butter. Perfect for a special occasion, this elegant dish offers a harmonious blend of buttery lobster and perfectly seared steak, enhanced with fresh herbs and lemon juice for a rich yet balanced flavor.
Ingredients
Scale
Compound Butter
- 4 tablespoons unsalted butter (room temperature)
- 2 teaspoons minced shallot
- 1 garlic clove (minced)
- 2 teaspoons minced fresh parsley
Lobster
- 2 lobster tails (5-6 ounces each)
- 2 tablespoons fresh lemon juice
- Lemon wedges (for serving)
Steak
- 2 4-ounce filet mignon steaks (room temperature)
- 2 tablespoons olive oil (divided)
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
Instructions
- Make the compound butter: In a small bowl, use a fork to combine the softened butter, minced shallot, garlic, and parsley until evenly mixed.
- Shape and chill butter: Transfer the butter mixture to a sheet of wax paper or plastic wrap, form 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: Set the oven to 375°F and position a rack 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 loosen the meat by inserting an upside-down teaspoon between the shell and meat, lifting it slightly.
- Arrange lobster on baking sheet: Place lobster tails on the prepared baking sheet, drizzle each with fresh lemon juice, slice compound butter into pats and place two pieces on top of each lobster meat; set aside.
- Prepare steaks: Drizzle each filet mignon with 1 tablespoon olive oil, then season both sides with kosher salt and black pepper.
- Sear steaks: Heat remaining 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add steaks and sear for 1-2 minutes per side to develop a crust.
- Cook steak in oven: Transfer skillet with steaks to the preheated oven and cook for 4-8 minutes until steaks reach desired doneness (125-130°F for medium-rare, 135°F for medium, 145°F for medium-well).
- Cook lobster tails: Place the lobster tails in the oven simultaneously and cook for 6-8 minutes until meat is firm and opaque.
- Rest steaks: Remove steaks from oven and let rest for 5 minutes while lobster finishes cooking.
- Serve: Arrange filet mignon and lobster tails on plates, top each steak with a pat of compound butter, and garnish with lemon wedges. Serve immediately.
Notes
- For best results, use fresh high-quality lobster tails and filet mignon steak at room temperature to ensure even cooking.
- The compound butter can be made ahead and stored in the refrigerator or freezer to save prep time.
- Adjust steak cooking time according to thickness and preferred doneness, using a meat thermometer for accuracy.
- Serve with fresh greens or a light salad and a glass of your favorite wine to elevate the dining experience.
- Nonstick spray on the baking sheet helps prevent the lobster shells from sticking and simplifies cleanup.
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
