Name: Easy Surf and Turf Recipe with Lobster and Steak Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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)

Nothing quite says “special occasion” like a perfectly cooked steak paired with luscious lobster. This Easy Surf and Turf Recipe with Lobster and Steak Recipe is my go-to when I want to treat myself or share an unforgettable meal with someone special. You’ll love the buttery, garlicky flavors and the simplicity of cooking two incredible proteins together.

A white round plate with three main sections: on the left, a bright red lobster tail, split open to show white lobster meat inside, garnished with green parsley; in the middle, a pile of bright green steamed green beans sprinkled with black pepper; on the right, a thick grilled steak topped with a melting pat of butter and small green herb pieces; there are three lemon wedges placed at the top and bottom of the plate, and some scattered parsley around the plate, all set on a white marbled surface. 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 Easy Surf and Turf Recipe with Lobster and Steak Recipe
Top Tip
How to Serve Easy Surf and Turf Recipe with Lobster and Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Surf and Turf Recipe with Lobster and Steak Recipe

Why You'll Love This Recipe

I remember the first time I made this easy surf and turf recipe—it felt both impressive and totally doable. This combination takes just about 40 minutes from prep to plate, but your guests will think you spent hours on it. Plus, you get the best of both worlds: tender filet mignon and sweet, succulent lobster. What’s not to love?

Simplicity Meets Elegance: You’ll nail restaurant-quality surf and turf without a culinary degree or crazy prep work.
Perfect Timing: The steak and lobster cook simultaneously, making dinner efficient and stress-free.
Flavor Bomb Compound Butter: That garlicky, parsley-packed butter ties everything together beautifully.
Versatile and Customizable: Easy to tweak depending on your taste or what’s in your pantry.

Ingredients & Why They Work

This recipe leans on simple, fresh ingredients that complement each other perfectly. The butter and garlic elevate the lobster’s sweetness, while the filet mignon's richness balances out those bright, fresh flavors. Here’s a quick breakdown of what you need and why it works so well.

Flat lay of two raw filet mignon steaks with marbling, two fresh lobster tails with bright red shells and white meat exposed, a small white bowl of pale yellow unsalted butter, a small white bowl of minced shallot, a small white bowl of minced garlic, a few sprigs of fresh green parsley, a small white bowl of fresh lemon juice, two lemon wedges with bright yellow rind and juicy pulp, a small white bowl of golden olive oil, a small white bowl of coarse kosher salt, and a small white bowl of cracked black peppercorns, all arranged symmetrically with perfect proportions 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 for making that dreamy compound butter—it adds richness without overpowering.
Shallot: Offers a milder, sweeter onion note, perfect for mixing into butter.
Garlic: Fresh and minced, it gives a punch of flavor you’ll notice but never overpower.
Fresh Parsley: Adds a fresh, herbaceous lift that brightens the dish.
Lobster Tails: The star of the surf, naturally sweet and tender—choose fresh or thawed frozen tails.
Lemon Juice: Adds brightness and balances the richness of the butter and steak.
Filet Mignon Steaks: Tender and lean, these steaks cook quickly and pair beautifully with lobster.
Olive Oil: Helps to sear the steak and adds a lovely depth of flavor.
Kosher Salt and Black Pepper: Classic seasonings that bring out the natural flavors.
Lemon Wedges: The final fresh-squeeze touch at the table.

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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

One of the best things about this easy surf and turf recipe with lobster and steak recipe is how flexible it is. I love to change up the herbs in the compound butter sometimes or swap in a bone-in ribeye for the filet mignon if I’m feeling a bit indulgent. You can make it your own and it still works beautifully.

Variation: I once added a touch of smoked paprika to the compound butter for a subtle smoky kick—it was a hit with friends.
Dietary Swap: If you prefer dairy-free, try a garlic-infused olive oil butter substitute to keep those punchy flavors alive.
Seasonal Herbs: Swap parsley for tarragon or chives for a fresh twist that complements lobster well.

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

A thick raw steak with a rich red color and white fat marbling is placed on the left side of a wooden board. To the right of the steak, there are four split lobster tails laid out in a row, showing their creamy white flesh with some blackened edges and dark brown shells at the bottom. Both the steak and lobster tails are sprinkled with coarse salt and cracked black pepper. The whole setup is on a wooden chopping surface with a detailed checkered pattern. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Compound Butter Magic

Start by combining room-temperature unsalted butter with finely minced shallot, garlic, and fresh parsley. I use a fork to mash it all together—no fancy tools needed! Then, roll this flavorful mixture into a tight log with wax paper and pop it in the freezer for about 10 minutes to firm up. After that, it chills in the fridge until serving. This butter is the secret to bringing lobster and steak together in harmony.

Step 2: Prep the Lobster Tails Like a Pro

Grab kitchen shears and carefully slice down the top shell of each lobster tail lengthwise—this step is so satisfying! Then, use a teaspoon flipped upside down to gently loosen the meat and lift it up. Laying the meat on top makes it cook evenly and look stunning. Drizzle with fresh lemon juice and top with half-pats of your compound butter. Trust me, that butter melting atop the lobster is worth every second.

Step 3: Season and Sear the Steaks

Drizzle the steaks with olive oil and season generously with kosher salt and black pepper on both sides. Heat your cast iron skillet over medium-high heat until it’s smoking slightly, then sear each steak for about 1-2 minutes per side. This quick sear locks in those juices and builds flavor. Then, transfer the skillet straight to a preheated oven (375°F) to finish cooking while the lobster bakes alongside.

Step 4: Cook Everything Together

Once your oven rack is set and lobster and steaks are ready, pop the skillet in for about 4-8 minutes depending on how you like your steak cooked (I aim for medium-rare at 125-130°F internal temp). The lobster tails take a little longer, about 6-8 minutes, until the meat turns firm and opaque. This simultaneous cooking saves time and keeps everything hot and fresh.

Step 5: Rest, Plate & Enjoy

Remove the steaks and let them rest 5 minutes—this makes all the difference for juicy, tender meat. Meanwhile, the lobster finishes cooking in the oven. When ready, plate them up side by side, top the steaks with a pat of compound butter that melts down like heaven, and don’t forget some lemon wedges to squeeze over the top. Serve immediately and soak up the compliments!

Top Tip

From my experience preparing this easy surf and turf recipe with lobster and steak recipe a dozen times, I’ve learned that timing and resting really elevate the final dish. Paying attention to these little details will help you avoid overcooking and maximize flavor every time.

Butter Timing: Freeze the compound butter so it slices easily and holds its shape; this way it melts just right on both the lobster and steak.
Skillet Searing: Make sure your pan is hot before adding steaks — a proper sear seals in juices and builds flavor with that beautiful crust.
Steak Resting: Never skip resting your steak; it lets the juices redistribute for the juiciest bite possible.
Lobster Shell Prep: Splitting the shell and lifting the lobster meat up helps it cook evenly and looks stunning on the plate.

How to Serve Easy Surf and Turf Recipe with Lobster and Steak Recipe

Garnishes

I always keep it simple with fresh lemon wedges on the side. A sprinkle of additional fresh parsley really brightens the plate—and if I’m feeling fancy, a pinch of flaky sea salt over the steak right before serving adds a lovely crunch and flavor boost.

Side Dishes

I love pairing this surf and turf with a crisp green salad dressed lightly with vinaigrette or roasted asparagus tossed with lemon zest. Creamy mashed potatoes or a buttery risotto also work wonders if you want a more comforting, hearty meal.

Creative Ways to Present

For a date night or special celebration, I’ve served the lobster tails still in their shells on a slate board for dramatic effect—arranged around the steaks, it looks impressive and rustic. A drizzle of browned butter sauce over both components adds an extra layer of indulgence too.

Make Ahead and Storage

Storing Leftovers

After enjoying this meal, I usually wrap leftovers tightly in foil or airtight containers and store them in the fridge. The steak stays tender if you slice it before storing, and the lobster maintains its sweetness nicely when covered well.

Freezing

I don’t recommend freezing cooked lobster or steak after this recipe since it can change the texture, but if you must, wrap super tightly and try to eat within a month. Personally, I prefer to enjoy it fresh for the best experience.

Reheating

To reheat leftovers, use a low oven (about 275°F) and cover with foil to keep moisture in. This gentle reheating keeps the steak juicy and prevents the lobster from drying out. A quick touch of fresh compound butter on reheating brings it right back to life.

Frequently Asked Questions:

Can I use different cuts of steak for this recipe?

Absolutely! While filet mignon is tender and perfect for this recipe, ribeye or strip steak also work well. Just adjust cooking times accordingly, since thicker or fattier cuts may need a bit longer in the oven.

How do I know when the lobster tails are done?

Lobster tails are done when the meat turns opaque and firm to the touch, usually after 6-8 minutes in a 375°F oven. Avoid overcooking to keep them tender and juicy.

Can I prepare the compound butter ahead of time?

Yes! You can make the compound butter several days ahead and keep it wrapped tightly in the fridge or freezer. It’s a great time saver on the day you cook.

What sides pair best with surf and turf?

Simple, fresh sides like greens, roasted vegetables, or creamy mashed potatoes complement the rich flavors without overpowering them. Light salads or lemony asparagus are personal favorites.

Final Thoughts

This easy surf and turf recipe with lobster and steak recipe has truly become a staple when I want to wow my guests or have a cozy, impressive meal at home. It’s approachable yet elegant, and the flavor combo never disappoints. Give it a try—you might find yourself making this one again and again for birthdays, anniversaries, or just because you deserve a spectacular dinner.