Dad doesn't need another tie. What he needs is an epic surf and turf meal consisting of steak and lobster tails. Now that might be a Father's Day that he will never forget. This fancy, restaurant-quality surf and turf meal is made with fresh lobster tail and tender and juicy rib-eye steak, and is packed with so much flavour with a delicious garlic butter sauce. It is surprisingly super quick and easy to make at home in about 30 minutes. Complete the meal with a side of creamy mashed potatoes and roasted vegetables.
What is a Surf and Turf?
A surf and turf is a dish that contains both seafood and red meat. The most typical combination is beef steak with shellfish such as lobster, crab legs, or prawns. It's usually meal that is served on a special occasion, but it actually so easy to make at home. To make this epic meal, you will need:
- lobster tails
- garlic butter for the lobster tails - melted butter, lemon juice, parsley, and garlic.
- rib eye steaks
- salt flakes and ground black pepper - to season the steak.
- olive oil - for grilling the steak.
- mashed potatoes and roasted vegetables - for serving.
You will also need tongs for grilling and an indoor grill pan (if you are not using an outdoor grill) for the steak.
How to Make the Best Surf and Turf with Steak and Lobster Tails
- Prepare the lobster tails. Cut a slit in the lobster shells along the center to the tail, leaving the tail base uncut. Open up the shell slightly and run your fingers throughout the inside the shell to detach the lobster meat from the shell. Grab the meat with your fingers and lift it up through the split shell, squeezing the shell back together and letting the meat rest on top of the shell. Make a shallow cut along the center so the lobster meat can easily soak up the wonderful butter garlic lemon juice. Rinse the lobster tails under cool water and gently pat dry with paper towels. Place the lobster tails on a baking sheet.
- Make the garlic butter. In a small bowl, combine 2 tablespoons melted butter, lemon juice, parsley, and 1 teaspoon minced garlic. Stir well and brush a generous amount on the lobster meat.
- Bake the lobster. Bake the lobster in the oven at 425F for 10 minutes (or broil it on high for 4-5 minutes) until the lobster is firm and opaque and its internal temperature reaches 140F.
- Prepare the steaks. Transfer the steaks out of the fridge 20-30 minutes prior, to bring them to room temperature. Pat the steaks dry and season with salt flakes and black pepper.
- Grill the steaks. Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. Place steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another minute. Add remaining butter and minced garlic and baste the steaks by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. For medium rare, cook until internal temperature reaches 135 F. For medium done, cook until 140 F. Let rest for 5 minutes.
- Serve. Assemble the steak and lobster on a plate with mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.
Tips for Making Steak and Lobster Tails
- Use your time efficiently. To make the most efficient use of your time, start preparing the lobster tails once you take out the steak from the fridge to allow it to warm up to room temperature. Once both are ready, you cook them at the same time. As soon as you place the steaks on the grill pan, put the lobster into the oven.
- How to check for doneness. Check for doneness by inserting a meat thermometer.
- For the steaks: If you prefer a medium rare steak, cook until the internal temperature on your meat thermometer reads 135 F. A medium done steak will have a target temperature of 140 F.
- For the lobster tails: The lobster tails will be done once they are firm and opaque and its internal temperature reaches 140F. You can you can also check doneness by running a knife through the meat to check if the meat is firm and opaque. Checking the meat prevents overcooking, which results in a chewy and rubbery texture.
- Use a digital thermometer. A digital meat thermometer is very useful when cooking meat and seafood for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- How to serve. Serve on a plate with a side of mashed potatoes and roasted vegetables such as carrots, asparagus, and green beans. Some homemade dinner rolls are also really nice with this.
More Surf and Turf Recipes
- Souvlaki Beef Shish Kebabs
- Ginger and Scallion Dungeness Crab
- Tiger Prawns in Garlic Ginger Soy Sauce
- Korean Beef Steak Tacos
- Thai Red Curry Mussels
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Recipe
Surf and Turf Steak and Lobster Tails
- Total Time: 30 minutes
- Yield: 2 plates
- Diet: Gluten Free
Description
Fancy, restaurant-quality surf and turf is super easy to make with fresh lobster tail and tender rib-eye steak with a delicious garlic butter sauce.
Ingredients
- 2 lobster tails (4 oz. each)
- ½ cup melted butter, divided
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoon minced garlic, divided
- 2 rib eye steaks (½ lb. each), 1-inch thick, at room temperature
- 1 teaspoon salt flakes
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
Bake the Lobster Tails
- Preheat oven to 425 F or set to broil on high.
- Using scissors, cut a slit in the lobster shells along the center to the tail, leaving the tail base uncut.
- Open up the shell slightly and run your fingers throughout the inside the shell to detach the lobster meat from the shell. Grab the meat with your fingers and lift it up through the split shell, squeezing the shell back together and letting the meat rest on top of the shell.
- Make a shallow cut along the center so the lobster meat can easily soak up the wonderful butter garlic lemon juice.
- Rinse the lobster tails under cool water and gently pat dry with paper towels. Place the lobster tails on a baking sheet.
- In a small bowl, combine 2 tablespoons melted butter, lemon juice, parsley, and 1 teaspoon minced garlic. Stir well and brush a generous amount on the lobster meat.
- Bake the lobster in the oven at 425F for 10 minutes (or broil it on high for 4-5 minutes) until the lobster is firm and opaque and its internal temperature reaches 140F. Occasionally check for doneness by inserting a meat thermometer. You can also check by running a knife through the meat to check if the meat is firm and opaque. Checking the meat prevents overcooking, which results in a chewy and rubbery texture.
- Remove the lobster from the oven and cover with aluminum foil to retain the heat and keep it moist. Set aside for assembling.
Cook the Steak
- Transfer the steaks out of the fridge 20-30 minutes prior, to bring them to room temperature. This helps the steak cook more evenly.
- Pat the steaks dry with a paper towel, and then season all over with salt flakes and black pepper.
- Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. The oil will shimmer and sizzle when it's hot and ready. Place the steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another 1 minute.
- Add the remaining butter and minced garlic in the grill and baste the steaks by repeatedly pouring the melted butter and garlic mixture over the steaks with a spoon. Tilting your grill slightly will assist with basting.
- Flip the steak and repeat the step above. Cook until the internal temperature reaches 140 F for medium doneness. For medium rare, the target temperature should be 135 F.
- Remove the steaks from the grill pan and cover with aluminum foil to keep them moist. Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
Serve
- Assemble the steak and lobster on a plate with mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.
Notes
Use your time efficiently. To make the most efficient use of your time, start preparing the lobster tails once you take out the steak from the fridge to allow it to warm up to room temperature. Once both are ready, you cook them at the same time. As soon as you place the steaks on the grill pan, put the lobster into the oven.
How to check for doneness. Check for doneness by inserting a meat thermometer.
- For the steaks: For a medium rare steak, cook until the internal temperature on your meat thermometer reads 135 F. For medium done, the target temperature should be 140 F.
- For the lobster tails: The lobster tails will be done once they are firm and opaque and its internal temperature reaches 140F. You can you can also check doneness by running a knife through the meat to check if the meat is firm and opaque. Checking the meat prevents overcooking, which results in a chewy and rubbery texture.
Use a digital thermometer. A digital meat thermometer is very useful when cooking meat and seafood for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to serve. Serve on a plate with a side of mashed potatoes and roasted vegetables such as carrots, asparagus, and green beans.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grill
- Cuisine: American
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Bridgette says
I am an amateur chef at best. Got ahold of some lobster tails and had NO idea what to do with them. This recipe is simple, delicious, and perfect for them! Thank you!
Sam Hu | Ahead of Thyme says
Yay that makes me so happy to hear! Enjoy.
Natalie says
This looks and sounds absolutely delicious. I love the flavors and combination of meat and seafood. I never tried anything like this before, but this recipe just got me interested. I saved it. Can't wait to give it a try.
Sam | Ahead of Thyme says
Thanks Natalie! Let me know how it goes 🙂
Debbie says
I adore this surf and turf recipe! While I am very familiar with cooking a steak i am not with cooking lobster tails like this. I love your step by step pics , very useful . I can't wait to try this!
Sam | Ahead of Thyme says
Thank you! I am happy to help. Let me know if you have any questions 🙂
LaKita says
Love this recipe for surf and turf! Your version looks so tasty and flavorful. Perfect for Father's Day or a fancy dinner at home.
Sam | Ahead of Thyme says
Thank you! Let me know if you try it!