There’s something undeniably indulgent about combining tender steak and luscious lobster, which is why I’m excited to share the Best Surf and Turf Recipe with Lobster and Steak Recipe that always wows at the dinner table. It’s straightforward, elegant, and oh-so-satisfying—a perfect way to treat yourself or impress guests.

A white plate holds a meal with three main parts: a lobster tail on the left with bright orange and red shell, filled with white lobster meat topped with green parsley; in the center, a pile of fresh green beans sprinkled with black pepper; on the right, a medium-brown grilled steak with a melting pat of yellow butter and chopped parsley on top. Around the plate are several yellow lemon wedges placed near the lobster and steak. The plate sits on a white marbled surface with scattered parsley leaves and a beige cloth napkin in the background. 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 Best Surf and Turf Recipe with Lobster and Steak Recipe
Top Tip
How to Serve Best Surf and Turf Recipe with Lobster and Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Surf and Turf Recipe with Lobster and Steak Recipe

Why You'll Love This Recipe

I still remember the first time I made this surf and turf combo—it felt like bringing a fancy steakhouse vibe right into my kitchen. It’s not just about the stars of the plate but also the simple, flavorful compound butter that brings everything together beautifully.

Perfect Pairing: Lobster and filet mignon balance rich, buttery flavors with tender, juicy steak for a melt-in-your-mouth experience.
Easy Yet Elegant: Despite its luxe reputation, this recipe is approachable and quick—ready in about 40 minutes!
Flavor Booster: The homemade compound butter with garlic, shallots, and fresh parsley takes it to the next level without complicated steps.
Customizable Doneness: You’re in control of how the steak cooks, so it’s always just right for your taste.

Ingredients & Why They Work

The magic of this Best Surf and Turf Recipe with Lobster and Steak Recipe is really in the quality of simple ingredients working in harmony. Fresh lobster tail and a good cut of filet combined with a touch of lemon and aromatic butter make each bite pop—plus, olive oil and basic seasonings keep it straightforward and fresh.

Flat lay of two raw filet mignon steaks with a rich red color and subtle marbling, two fresh lobster tails with bright orange shells split in half lengthwise revealing white lobster meat, a small mound of softened pale yellow butter mixed with finely minced shallot, garlic, and vibrant green parsley shaped into a log, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing minced bright green fresh parsley, a whole uncracked smooth garlic clove, two whole uncracked brown eggs, a small white ceramic bowl holding fresh lemon juice, bright yellow lemon wedges arranged neatly, and small white ceramic bowls with coarse kosher salt crystals and freshly cracked black peppercorns, all 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: Starting with unsalted ensures you control the saltiness when making the compound butter.
Minced shallot: Adds a subtle sweetness and lovely depth to the butter without overpowering.
Garlic clove: Fresh minced garlic amps up the flavor with its warm, pungent aroma.
Fresh parsley: Brightens the butter and adds a herbaceous note that's perfect with both steak and lobster.
Lobster tails: Fresh, ideally, but frozen works too—look for tails about 5-6 ounces for just the right size.
Fresh lemon juice: A splash cuts through the richness and gives the lobster a zesty finish.
Filet mignon steaks: Tender and lean, this cut pairs beautifully with lobster’s delicate texture.
Olive oil: Helps get a nice sear on the steak and keeps the meat juicy.
Kosher salt & black pepper: Simple seasoning staples that bring out the natural flavors.
Lemon wedges: Adds a fresh squeeze of brightness on the finished dish.

📝

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 encouraging friends to make this surf and turf recipe their own. Whether you want to swap the filet for ribeye or add a little spice to the butter, it’s all about crafting a meal that fits your mood and palate.

Variation: I've tried adding a pinch of smoked paprika to the compound butter for a subtle smoky kick that pairs surprisingly well with lobster.
Dietary Modification: If you prefer a lighter version, swapping butter with olive oil in the compound mix works but I’d recommend keeping the garlic and herbs for flavor.
Seasonal Twist: In warmer months, fresh tarragon or chives added to the butter brings in a fresh herbaceous note.

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

The image shows a single raw steak on the left side, marbled with fat and sprinkled with salt and pepper, its surface red and slightly shiny. On the right side, there are four raw lobster tails lined up vertically, each with a dark brown shell at the bottom and the white lobster meat exposed on top, also sprinkled with salt and pepper. All items are placed on a wooden cutting board with a checkered pattern. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Magic Compound Butter

I start with softened unsalted butter mixed with minced shallots, garlic, and parsley. Using a fork, I blend it until it’s well combined but still a bit rustic in texture—that’s where the charm lies. Then I roll it into a tight log in wax paper and pop it in the freezer for about 10 minutes to firm up before refrigerating. This step means you’ll have perfect little pats to melt over your steak and lobster later.

Step 2: Prepare and Season Your Lobster Tails

Using kitchen shears, I carefully split the lobster shell down the center—this helps the meat cook evenly. I like to loosen the meat gently with a teaspoon so it sits just above the shell for a beautiful presentation. A generous drizzle of fresh lemon juice on the tails wakes up the flavor before topping each with those luscious compound butter slices.

Step 3: Season and Sear the Steaks

With steaks at room temperature, I drizzle olive oil on both sides and season with kosher salt and pepper. Then into my hot cast iron skillet they go—just 1-2 minutes per side for a gorgeous sear. This step locks in juices and creates the rich crust you expect from a good steak.

Step 4: Oven Time for Perfect Doneness

Once seared, the skillet slides straight into a 375°F oven. Here, steaks cook for 4-8 minutes depending on your preferred doneness, and lobster tails bake alongside for 6-8 minutes until the meat’s opaque and firm. I always recommend using a meat thermometer for the steak—medium-rare lands around 125-130°F, which is my personal favorite.

Step 5: Rest and Serve

Pull your steaks from the oven and let them rest 5 minutes—that step is crucial to keep them juicy. Meanwhile, the lobster finishes up. Plate them with a pat of compound butter on top, add a couple lemon wedges, and get ready to enjoy a seriously indulgent meal.

Top Tip

From my first trial to now, I’ve learned a few things that make a big difference when making the Best Surf and Turf Recipe with Lobster and Steak Recipe consistently remarkable.

Compound Butter Prep: Don’t skip chilling the butter log—it makes slicing neat pats easier and prevents melting messes on your prep surfaces.
Steak Temperature: Let the steaks sit out to reach room temperature before cooking; cold meat will toughen and cook unevenly.
Doneness Check: Use a probe thermometer to nail the perfect steak doneness, it takes the guesswork out and prevents overcooking.
Resting Is Key: Always rest both steak and lobster after cooking to keep juices locked in—don’t skip this, trust me!

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

Garnishes

I’m a big fan of simple lemon wedges right on the plate—they add a fresh zing that cuts through the richness. Sometimes I add a sprinkle of freshly chopped parsley for color and a subtle herbal touch that ties in with the butter.

Side Dishes

To keep things balanced, I usually serve this with sautéed garlic green beans or roasted asparagus. A buttery mashed potato or a lightly dressed mixed green salad also makes a lovely, light complement that doesn’t compete with the main event.

Creative Ways to Present

For special occasions, I like to arrange the lobster tail fan-style next to the steak on warm plates and add edible flowers or microgreens for a fancy touch. It nearly turns the plate into an art piece before dinner even begins.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover steak and lobster tightly in foil or airtight containers and store them in the fridge for up to two days. Reheating gently helps maintain their texture without drying out.

Freezing

I don’t usually freeze the cooked steak and lobster because they’re best fresh, but the compound butter freezes beautifully. I prepare extra logs and keep them for months, so whenever you’re ready, you have that flavor bomb at the ready.

Reheating

To reheat the steak, I recommend slow warming in a low oven (around 250°F) covered with foil to avoid overcooking. Lobster reheats well in a steamer or quickly in the microwave at low power with a little water and a cover to preserve moisture.

Frequently Asked Questions:

Can I use frozen lobster tails for this recipe?

Absolutely! Frozen lobster tails work great when fresh isn’t available. Just thaw them completely before preparing to ensure even cooking.

What’s the best way to check if the steak is done?

Using a meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 125-130°F. Remember, the steak will continue to cook slightly after you remove it from the oven.

Can I substitute the filet mignon with another cut of steak?

Yes, you can! Ribeye and New York strip steaks also work well with this recipe, though their cooking times and fat content differ slightly. Adjust seasoning and cooking accordingly.

How far in advance can I prepare the compound butter?

You can make the compound butter up to 3 days in advance and keep it refrigerated. For longer storage, freeze it for up to 3 months and slice off what you need when ready to cook.

Final Thoughts

This Best Surf and Turf Recipe with Lobster and Steak Recipe is truly one of my go-to’s when I want to create a restaurant-quality dinner without hours in the kitchen. It’s all about the balance of flavors, attention to detail with the compound butter, and that little extra care on timing and resting. I hope you find yourself enjoying it as much as I do—sometimes, the best meals are the simple ones made with love and a touch of flair.