Juicy Lobster Tail and Steak

Here is my favorite lobster tail and steak recipe, with butter-poached lobster tails seasoned with garlic, shallots, and lemon juice, paired with perfectly seared filet mignon steaks.

This surf and turf dinner is what I make when we’re celebrating something special or just want to treat ourselves to a restaurant-quality meal at home. It looks fancy, but it’s actually pretty simple to pull off, and way more affordable than going out to a steakhouse.

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What Kind of Steak Should I Use?

Filet mignon is the classic choice for surf and turf because of its tender, buttery texture that pairs beautifully with lobster. If you can’t find filet mignon or want to try something different, ribeye or New York strip steaks work great too and bring a bit more flavor to the plate. Look for steaks that are at least 1 to 1.5 inches thick so they cook evenly and stay juicy in the middle. When you’re at the butcher counter, choose steaks with good marbling (those little white lines of fat running through the meat) as this will give you the most flavor and keep your steak from drying out.

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Options for Substitutions

This surf and turf recipe has some room for swaps, though a few ingredients are best kept as is:

• Lobster tails: If lobster isn’t available or fits your budget, jumbo shrimp or scallops make great alternatives. Cook shrimp for about 3-4 minutes per side and scallops for 2-3 minutes per side until opaque.
• Filet mignon: While filet mignon is the classic choice for its tenderness, you can use ribeye, New York strip, or sirloin steaks instead. Just adjust cooking time based on thickness and your preferred doneness.
• Shallot: Don’t have shallots? Use about 3 tablespoons of finely diced yellow or white onion, or even 1 teaspoon of onion powder in a pinch.
• Fresh parsley: Dried parsley works too – just use about 1 teaspoon instead of 2 teaspoons fresh. You could also try fresh chives or tarragon for a different herb flavor.
• Butter: For the compound butter, stick with real butter rather than margarine – it’s really what makes this dish special and gives it that restaurant-quality taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking surf and turf is overcooking the lobster, which turns it rubbery and tough – pull it from the oven as soon as the meat turns opaque and firm, usually around 6-7 minutes for medium tails.

Another common error is not letting your steaks come to room temperature before cooking, which leads to uneven cooking with a cold center, so take them out of the fridge 30-45 minutes before you start.

Don’t skip searing the steaks in a screaming hot skillet before they go in the oven, as this creates that restaurant-quality crust you’re looking for.

Finally, resist the urge to cut into your steaks right away – those 5 minutes of resting time allow the juices to redistribute throughout the meat instead of running all over your cutting board.

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What to Serve With Lobster Tail and Steak?

When you’re serving surf and turf, you want sides that let the lobster and steak shine without competing for attention. Classic steakhouse sides like creamy mashed potatoes or twice-baked potatoes are always a hit, and they’re perfect for soaking up that buttery garlic sauce from the lobster. Roasted asparagus or green beans with a little lemon zest complement both the steak and seafood really nicely, adding a fresh element to the plate. A simple Caesar salad or wedge salad with blue cheese dressing rounds out the meal and gives you something crisp to balance all those rich flavors.

Storage Instructions

Store: Leftover steak and lobster can be stored in separate airtight containers in the fridge for up to 3 days. Keep the garlic butter sauce in its own container so everything stays fresh and you can reheat it separately.

Reheat: For the best results, warm your steak in a skillet over medium-low heat with a little butter for just a couple minutes per side. The lobster is actually great served cold on a salad, but if you prefer it warm, heat it gently in the microwave for 30-second intervals to avoid making it rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 100-115 g
• Fat: 55-65 g
• Carbohydrates: 6-10 g

Ingredients

For the compound butter:

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 tsp shallot
• 2 garlic cloves (freshly minced for best flavor)
• 2 tsp parsley

For the lobster:

• 2 lobster tails
• 2 tbsp lemon juice (freshly squeezed for better acidity)
• 1/4 tsp paprika
• lemon wedges

For the steaks:

• 2 filet mignon steaks (at room temperature, about 70°F)
• 2 tbsp olive oil (I use Filippi Berio extra virgin)
• 2.25 tsp salt
• 1.75 tsp black pepper

Step 1: Prepare the Compound Butter and Mise en Place

• 5 tbsp butter
• 2 tsp shallot
• 2 garlic cloves
• 2 tsp parsley

While your steaks come to room temperature, prepare the compound butter that will finish both proteins beautifully.

Finely mince the garlic cloves and chop the parsley and shallot into small pieces.

In a small bowl, combine the softened butter with the minced garlic, shallot, and parsley, stirring until evenly distributed.

I like to use Kerrygold unsalted butter for its rich, cultured flavor—it makes a real difference in the final dish.

Form the mixture into a log shape on a piece of parchment paper, then roll it tightly and freeze for about 10 minutes until it’s firm enough to slice into pats.

Step 2: Prepare the Lobster Tails and Preheat the Oven

• 2 lobster tails

Preheat your oven to 375°F and lightly grease a large baking pan or baking sheet.

While the oven heats, prepare the lobster tails by placing them shell-side down on a cutting board and carefully cutting through the shell lengthwise down the center using a sharp chef’s knife.

Gently loosen the meat from the shell with your fingers or a small fork, being careful not to tear the delicate flesh, then arrange the tails meat-side up on the prepared pan.

Step 3: Season and Start Cooking the Steaks

• 2 filet mignon steaks
• 2 tbsp olive oil
• 2.25 tsp salt
• 1.75 tsp black pepper

Pat the room-temperature filet mignon steaks completely dry with paper towels—moisture prevents proper browning.

Season both sides generously with salt and pepper, using about 1 tsp salt and 0.75 tsp pepper per steak.

Heat a cast-iron or heavy stainless steel skillet over high heat until it’s very hot (about 2-3 minutes).

Add the olive oil and let it shimmer, then carefully place the steaks in the pan.

Sear for 1-2 minutes per side to develop a golden-brown crust without moving them around.

Step 4: Top the Lobster and Bake Everything Together

• compound butter from Step 1
• 2 tbsp lemon juice
• 1/4 tsp paprika

Remove the skillet with the seared steaks from the stove and slice 4-5 pats from the chilled compound butter log from Step 1.

Top each lobster tail with a pat of compound butter and drizzle with fresh lemon juice—I always use freshly squeezed lemon juice for better acidity and brightness.

Place the baking pan with lobster tails and the skillet with seared steaks into the preheated 375°F oven.

Bake for 6-8 minutes, checking the lobster first since it cooks quickly; the meat should be opaque and firm when done.

The steaks will reach an internal temperature of 125-145°F depending on your preferred doneness—use an instant-read thermometer for accuracy.

Step 5: Rest and Plate the Finished Dish

• compound butter from Step 1
• lemon wedges

Remove both the steaks and lobster from the oven.

Transfer the steaks to a warm plate and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping each bite tender and juicy.

While the steaks rest, carefully transfer the lobster tails to serving plates.

Top each steak with a remaining pat of the compound butter from Step 1, which will melt beautifully over the warm meat.

Arrange the steak and lobster tail on each plate, garnish with lemon wedges, and serve immediately while everything is hot.

Juicy Lobster Tail and Steak

Delicious Juicy Lobster Tail and Steak recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 2 servings

Calories 975 kcal

Ingredients

  

For the compound butter::

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 tsp shallot
• 2 garlic cloves (freshly minced for best flavor)
• 2 tsp parsley

For the lobster::

• 2 lobster tails
• 2 tbsp lemon juice (freshly squeezed for better acidity)
• 1/4 tsp paprika
• lemon wedges

For the steaks::

• 2 filet mignon steaks (at room temperature, about 70°F)
• 2 tbsp olive oil (I use Filippi Berio extra virgin)
• 2.25 tsp salt
• 1.75 tsp black pepper

Instructions

 

• While your steaks come to room temperature, prepare the compound butter that will finish both proteins beautifully. Finely mince the garlic cloves and chop the parsley and shallot into small pieces. In a small bowl, combine the softened butter with the minced garlic, shallot, and parsley, stirring until evenly distributed. I like to use Kerrygold unsalted butter for its rich, cultured flavor—it makes a real difference in the final dish. Form the mixture into a log shape on a piece of parchment paper, then roll it tightly and freeze for about 10 minutes until it's firm enough to slice into pats.
• Preheat your oven to 375°F and lightly grease a large baking pan or baking sheet. While the oven heats, prepare the lobster tails by placing them shell-side down on a cutting board and carefully cutting through the shell lengthwise down the center using a sharp chef's knife. Gently loosen the meat from the shell with your fingers or a small fork, being careful not to tear the delicate flesh, then arrange the tails meat-side up on the prepared pan.
• Pat the room-temperature filet mignon steaks completely dry with paper towels—moisture prevents proper browning. Season both sides generously with salt and pepper, using about 1 tsp salt and 0.75 tsp pepper per steak. Heat a cast-iron or heavy stainless steel skillet over high heat until it's very hot (about 2-3 minutes). Add the olive oil and let it shimmer, then carefully place the steaks in the pan. Sear for 1-2 minutes per side to develop a golden-brown crust without moving them around.
• Remove the skillet with the seared steaks from the stove and slice 4-5 pats from the chilled compound butter log from Step 1. Top each lobster tail with a pat of compound butter and drizzle with fresh lemon juice—I always use freshly squeezed lemon juice for better acidity and brightness. Place the baking pan with lobster tails and the skillet with seared steaks into the preheated 375°F oven. Bake for 6-8 minutes, checking the lobster first since it cooks quickly; the meat should be opaque and firm when done. The steaks will reach an internal temperature of 125-145°F depending on your preferred doneness—use an instant-read thermometer for accuracy.
• Remove both the steaks and lobster from the oven. Transfer the steaks to a warm plate and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping each bite tender and juicy. While the steaks rest, carefully transfer the lobster tails to serving plates. Top each steak with a remaining pat of the compound butter from Step 1, which will melt beautifully over the warm meat. Arrange the steak and lobster tail on each plate, garnish with lemon wedges, and serve immediately while everything is hot.