There’s something downright luxurious about combining surf and turf in a single meal. This Surf and Turf with Lobster and Steak Recipe perfectly balances tender, buttery lobster with juicy, seared filet mignon—making it an absolute showstopper for any dinner that deserves a little extra wow.

A white plate holds a colorful surf and turf meal with three main parts: on the left, a bright red lobster tail split open, showing its white meat topped with green parsley; on the right, a thick brown steak with a melting pat of yellow herb butter and small green herb bits on top; behind the steak, a pile of shiny green beans dusted with black pepper; and scattered around the plate are four vibrant yellow lemon wedges. The scene sits on a white marbled surface with some green 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

This Surf and Turf with Lobster and Steak Recipe is one of those dishes that feels fancy but is surprisingly straightforward to make at home—no need to shell out big bucks at a restaurant. I remember the first time I whipped it up; the buttery lobster paired with my perfectly cooked steak was an absolute game-changer in my kitchen routine.

Elegant but Simple: You don’t have to be a pro chef to pull off this classic combo, thanks to easy techniques that really maximize flavor.
Rich in Flavor: The compound butter infused with garlic, shallots, and parsley takes both lobster and steak up several notches.
Perfect for Special Occasions: Whether it’s date night or a celebration, this recipe makes the meal instantly feel memorable.
Customizable & Fun: You can tweak sides or seasoning to match your vibe, making it your own Surf and Turf signature.

Ingredients & Why They Work

Each ingredient in this Surf and Turf with Lobster and Steak Recipe plays a crucial role, blending freshness and richness perfectly. Keep an eye on quality—especially your lobster tails and filet mignon—as these are the stars of the show. A good quality steak at room temperature will sear beautifully, and fresh lemon juice brightens up the lobster just right.

Flat lay of two raw filet mignon steaks with marbling, two fresh lobster tails with bright red shells and exposed white meat, a small white ceramic bowl of softened pale yellow butter, a small white bowl with finely minced shallot, a small white bowl with minced garlic, a small white bowl with chopped fresh green parsley, a small white bowl containing vibrant yellow fresh lemon juice, several bright yellow lemon wedges, a small white bowl with golden olive oil, a small white bowl of coarse kosher salt crystals, a small white bowl of cracked black peppercorns, and two whole uncracked brown eggs placed 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 is the base of the compound butter; unsalted gives you full control over the saltiness.
Minced shallot: Adds a subtle sweetness and depth that's perfect for savory butter blends.
Garlic clove: Just a touch for aromatic richness without overwhelming the lobster or steak.
Fresh parsley: Brightens the butter with fresh herbal notes.
Lobster tails: Fresh or thawed frozen lobster tails are key—for that tender, buttery crustacean flavor.
Fresh lemon juice: Cuts through the richness with a refreshing tang.
Filet mignon steaks: Tender, lean, and perfect for quick searing and roasting.
Olive oil: Divided for searing steaks and preventing sticking.
Kosher salt and black pepper: Simple seasonings that bring out natural flavors.
Lemon wedges: For serving, adding a zesty finish.

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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 experimenting with this Surf and Turf with Lobster and Steak Recipe by swapping out herbs in the compound butter. Sometimes I throw in a bit of tarragon or chives to switch things up. Don’t hesitate to personalize; it’s the kind of dish that’s great for letting your kitchen creativity flow.

Variation: I once tried this with a squeeze of truffle oil in the butter—it took the flavor up a luxurious notch without overpowering the seafood and steak.

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

The image shows four raw lobster tails placed side by side on a wooden cutting board with a large raw steak next to them on the left. Each lobster tail has a brown shell with orange and white flesh inside that is lightly sprinkled with salt and pepper. The steak on the left is red with marbling of fat visible and also dusted with salt and pepper. The wood cutting board has a checkered pattern of different shades of brown. The surrounding surface is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up Your Flavorful Compound Butter

I start by mashing softened unsalted butter with minced shallot, garlic, and fresh parsley. Using a fork makes it easy to blend everything evenly without overworking it. Then, I roll it into a neat log on wax paper and pop it in the freezer for about 10 minutes to firm up. This simple step ahead makes a huge flavor impact and looks great sliced on your lobster and steak later.

Step 2: Prep The Lobster Tails Like a Pro

Using kitchen shears to split the lobster shells lengthwise is oddly satisfying and makes the meat easier to cook evenly. Be gentle when loosening the meat with a teaspoon; you want to keep everything intact for a nice presentation. A drizzle of fresh lemon juice and a couple pats of your compound butter go on top now—these little layers of flavor really shine through after baking.

Step 3: Season and Sear Your Steaks to Juicy Perfection

Before searing, I drizzle each filet mignon with olive oil and season them well with kosher salt and fresh black pepper. A hot cast iron skillet is your best friend here; sear for just 1-2 minutes each side to lock in juices. Then transfer the skillet to a 375°F oven to finish cooking—this combo of stovetop then oven gives steaks a fantastic crust and that tender interior.

Step 4: Oven Time for Surf & Turf

Place the lobster tails on the baking sheet and slide them into the oven alongside your skillet with steaks. The lobster needs about 6-8 minutes until firm and opaque, while steaks take 4-8 minutes depending on your preferred doneness. I use an instant-read thermometer to be sure, especially for filet mignon, to hit that medium-rare magic zone around 130°F.

Step 5: Rest & Serve

Once steaks come out, I let them rest for 5 minutes—that step can’t be skipped if you want juicy meat. Meanwhile, lobster finishes cooking to tender, buttery perfection. Plate it all up, top the steaks with a pat of your compound butter, garnish with lemon wedges, and get ready to impress.

Top Tip

When I first tried making this Surf and Turf with Lobster and Steak Recipe, I quickly learned that temperature control is everything. Avoid overcooking both lobster and steak to keep things tender, juicy, and downright delicious.

Let Butter Soften Properly: Softened butter is easier to mix and helps the compound butter spread evenly on the lobster and steak.
Don’t Skip the Rest: Resting your steak post-oven keeps the juices locked in; skipping this is a rookie mistake I had to learn the hard way.
Use an Instant-Read Thermometer: It’s your best tool to hit perfect doneness without guessing.
Butter Placement Matters: Cut the compound butter into thin pats and place them on just-cooked lobster and steak so they melt and coat beautifully.

How to Serve Surf and Turf with Lobster and Steak Recipe

Garnishes

I always serve this with fresh lemon wedges to squeeze over right before eating—that bright citrus cuts through the richness perfectly. Sometimes a sprinkle of extra chopped parsley on top adds a pop of color and that fresh herbal note I love.

Side Dishes

Crisp steamed asparagus or garlic sautéed green beans are my go-to sides—they add crunch and freshness that balance the opulent flavors. A light mixed greens salad with vinaigrette also pairs beautifully, especially if you want to keep things from feeling too heavy.

Creative Ways to Present

For a special occasion, I arrange each filet and lobster tail on white plates, add compound butter on top, and garnish with edible flowers or microgreens. It’s such a simple way to elevate the presentation and really impress your guests or loved ones.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the lobster and steak separately in airtight containers in the refrigerator. I find keeping the compound butter aside until reheating helps prevent it from melting too much and losing flavor.

Freezing

While I don’t usually freeze cooked lobster and steak because it can affect texture, you can freeze leftover raw lobster tails before cooking. Just make sure they’re well wrapped to avoid freezer burn, then thaw gently in the fridge before cooking fresh.

Reheating

To reheat, I gently warm the steak and lobster in a low oven (around 250°F) wrapped in foil to keep moisture in. Adding a slice of compound butter on top while reheating helps restore that fresh-butter flavor that’s such a highlight of this dish.

Frequently Asked Questions:

Can I use other types of steak for this Surf and Turf with Lobster and Steak Recipe?

Absolutely! While filet mignon is ideal for tenderness, ribeye or strip steak also work well if you prefer more marbling and flavor. Just adjust cooking times accordingly for your cut.

How do I know when the lobster tails are perfectly cooked?

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, which can make the meat tough.

Can I prepare parts of this recipe ahead of time?

Yes! You can make the compound butter up to a few days ahead and keep it refrigerated. Additionally, you can prep the lobster tails by splitting their shells in advance to save time on the day.

What sides pair best with Surf and Turf with Lobster and Steak Recipe?

Light, fresh sides like steamed asparagus, sautéed green beans, or a crisp mixed green salad complement this rich dish perfectly. Avoid heavy or starchy sides that might overpower the flavors.

Final Thoughts

This Surf and Turf with Lobster and Steak Recipe holds a special place in my heart because it’s one of the first recipes I mastered that truly felt indulgent, yet approachable. Making it for family or a special someone always turns into a memorable evening. I hope you’ll enjoy creating and savoring it as much as I do—it's one of those meals that turns an ordinary night into a celebration, no matter the occasion.