There is nothing quite as satisfying as the decadent combination of perfectly seared steak paired with succulent lobster, and that is exactly what you get with this incredible Surf and Turf Steak and Lobster Tail For Two. This dish takes simple ingredients and elevates them into a restaurant-quality meal that feels special yet approachable. Whether you’re celebrating a date night, a milestone, or simply craving a culinary treat, this Surf and Turf Steak and Lobster Tail For Two is a guaranteed crowd-pleaser that brings indulgence and warmth to the table with every bite.

Surf and Turf Steak and Lobster Tail For Two Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the beautiful harmony of flavors and textures that Surf and Turf Steak and Lobster Tail For Two is known for. From the richness of the butter to the brightness of fresh lemon, every element is simple yet essential.

2 rib eye steaks (around 14 ounces total): Choose well-marbled steak for tenderness and flavor that complements the lobster perfectly.
2 lobster tails (about 4 ounces each): Fresh or thawed lobster tails deliver buttery sweetness that elevates the dish.
½ cup (1 stick) butter, softened: This forms the luxurious compound butter that bastes the lobster and steak.
2 teaspoons lemon juice: Adds bright acidity to balance the richness of the butter and seafood.
¼ teaspoon garlic powder: Provides subtle depth and warmth without overpowering.
1 tablespoon fresh parsley: Brings a pop of fresh herbal color and aroma to the compound butter.
1 teaspoon salt and pepper: Essential for seasoning to enhance natural flavors.
1 teaspoon extra virgin olive oil: Helps achieve a beautiful sear on the steak.

How to Make Surf and Turf Steak and Lobster Tail For Two

Step 1: Prepare and Season Your Proteins

Start by preheating your oven to 425°F. Rinse the lobster tails to remove any residue, then pat them completely dry to ensure the butter and seasonings stick well. Place the lobster tails on a baking sheet for easy transfer to the oven later. Next, take your rib eye steaks, pat dry with paper towels to remove moisture, and season both sides generously with salt and pepper. Setting them aside now allows the seasoning to penetrate while you work on the lobster.

Step 2: Make the Compound Butter

In a small bowl, combine the softened butter with lemon juice, garlic powder, and fresh parsley. This compound butter is a game-changer, infusing your steak and lobster with rich, zesty, and herbaceous notes that marry every element beautifully. Set it aside while you prep the lobster tails.

Step 3: Prepare Lobster Meat for Roasting

Using kitchen shears, carefully cut down the center of each lobster shell stopping right before the base to keep it intact. Gently separate the lobster meat from the shell using a spoon. Now, with care, lift the meat out slightly and lay it over the shell’s seam so it rests on top, creating a nice presentation and allowing even cooking. Make a shallow cut down the center of the lobster meat and fan it out over the sides of the shell. This technique ensures the lobster cooks evenly and absorbs the flavors of the compound butter.

Step 4: Sear Your Steaks and Start Baking

Melt 2 tablespoons of the compound butter separately and brush it over the lobster meat to lock in moisture. In a medium oven-safe skillet, heat the olive oil on medium-high until shimmering. Add your steaks and sear them for 2 minutes on each side to develop a delicious crust. Immediately transfer the skillet to the preheated oven and roast the steaks for 4 to 5 minutes, aiming for rare to medium-rare perfection. Meanwhile, as the steaks sear, slide the lobsters into the oven on the middle rack and bake for 10 to 15 minutes until the lobster meat turns firm and opaque without becoming rubbery.

Step 5: Rest and Finish with Compound Butter

Once removed from the oven, let your steaks rest for about 5 minutes. This resting time allows the juices to redistribute, ensuring every bite is juicy and tender. Top both the steak and lobster tails with generous slabs of the remaining compound butter while warm to enhance their richness and create an irresistible finish. Serve immediately for the best flavor experience.

How to Serve Surf and Turf Steak and Lobster Tail For Two

Garnishes

Simple garnishes like a sprinkle of fresh parsley or a lemon wedge add eye-catching color and brightness to the plate. A light drizzle of extra virgin olive oil or a pinch of flaky sea salt right before serving also turns up the flavor and texture.

Side Dishes

This spectacular Surf and Turf Steak and Lobster Tail For Two pairs wonderfully with classic sides like roasted garlic mashed potatoes, grilled asparagus, or a fresh garden salad. These sides bring balance by adding earthiness, crunch, and vibrant freshness to complement the richness of the main course.

Creative Ways to Present

Elevate your presentation by serving the steak and lobster on a wooden board with small bowls of dipping sauces like garlic butter or herb aioli. Alternatively, plate the lobster tails on elegant shells for a dramatic effect, and slice the steak thinly against the grain for a more casual, steakhouse feel that invites sharing.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers in the refrigerator for up to 2 days. Because of the tenderness and richness of the steak and lobster, it’s best enjoyed fresh, but you can still savor it later with a few quick reheating tips.

Freezing

While it’s not ideal to freeze cooked steak and lobster tail due to texture changes, you can freeze the compound butter separately in small portions for up to 3 months. This allows you to keep the delicious flavors on hand to enhance future meals.

Reheating

To reheat without drying out, gently warm the steak and lobster in a low oven (around 250°F) or a skillet over low heat, topped with extra compound butter or a splash of broth. Avoid microwave reheating, which can toughen the meat and rubberize the lobster.

FAQs

Can I use other cuts of steak besides rib eye?

Absolutely! While rib eye offers great marbling and tenderness, you can use filet mignon, sirloin, or New York strip depending on your preference. Just adjust cooking times slightly for the thickness and cut.

Is it necessary to use compound butter?

The compound butter really enhances the dish by adding extra flavor and moisture, especially for the lobster, but if you’re in a pinch, regular melted butter or garlic butter works well too.

How do I know when the lobster is fully cooked?

The lobster is done when the meat turns opaque and firm to the touch but not rubbery. Cooking times can vary depending on size, so keep an eye to avoid overcooking.

Can I prepare this dish for more than two people?

Yes, just multiply the ingredients accordingly and use larger cookware. Keep in mind cooking times may need slight adjustments for larger quantities.

What wine pairs well with Surf and Turf Steak and Lobster Tail For Two?

A full-bodied red like Cabernet Sauvignon pairs beautifully with the steak, while a crisp Chardonnay or Sauvignon Blanc complements the lobster’s delicate sweetness. You could also enjoy a rosé as a fantastic all-around match.

Final Thoughts

This Surf and Turf Steak and Lobster Tail For Two offers a perfect blend of elegance and comfort that anyone can achieve at home. It’s a wonderful way to impress a loved one or simply treat yourself to a luxurious meal that feels both special and achievable. Once you try it, you’ll understand why this combo has stood the test of time as a classic favorite that never fails to delight.

Surf and Turf Steak and Lobster Tail For Two Recipe

★★★★★

5.3 from 9 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Halal

Print Recipe

Description

A classic surf and turf recipe featuring perfectly seared rib eye steaks and succulent baked lobster tails topped with a rich lemon garlic compound butter. Ideal for a special dinner for two, this dish combines tender, juicy steak with sweet, buttery lobster for an indulgent yet straightforward meal.

Ingredients

Scale

Steak and Lobster

2 rib eye steaks (about 14 ounces total, or 1 steak cut in half)
2 lobster tails (around 4 ounces each)
1 teaspoon salt and pepper
1 teaspoon extra virgin olive oil

Compound Butter

½ cup (1 stick) butter, softened
2 teaspoons lemon juice
¼ teaspoon garlic powder
1 tablespoon fresh parsley, chopped

Instructions

Preheat and Prepare: Preheat the oven to 425°F. Rinse the lobster tails, pat them dry, and place them on a baking sheet. Pat the steaks dry and season both sides with salt and pepper; set aside.
Make Compound Butter: In a small bowl, combine the softened butter, lemon juice, garlic powder, and chopped parsley. Mix well and set aside.
Prepare Lobster Tails: Using kitchen shears, carefully cut down the center of the lobster shells till near the base, stopping before cutting through it. Use a spoon to gently separate the meat from the shell.
Elevate Lobster Meat: Gently open the shell slightly, grab the lobster meat, and pull it upward and over the shell, then squeeze the shell back together so the meat rests on top of the seam. Make a shallow cut along the center of the meat and fan it out over the sides of the shell.
Butter Lobster: Melt 2 tablespoons of the compound butter and brush it generously over the lobster meat.
Sear Steaks: Heat 1 tablespoon of olive oil in a medium, oven-safe skillet over medium-high heat. Add the steaks and sear for 2 minutes on each side, achieving a nice brown crust.
Oven Cook Steaks: Place the skillet with steaks into the preheated oven. Cook for 4-5 minutes for rare to medium-rare doneness. Remove from oven and let the steaks rest for 5 minutes.
Bake Lobster: While searing the steaks, place the lobster tails in the oven on a middle rack. Bake for 10-15 minutes until the lobster meat is firm, opaque, but still tender and not rubbery.
Serve: Top both the rested steaks and baked lobster tails with remaining slabs of compound butter. Serve immediately for best flavor and warmth.

Notes

Adjust cooking times based on steak thickness and desired doneness.
Be careful not to overcook lobster as it can become rubbery.
You can substitute rib eye with filet mignon or strip steak for variation.
For an extra touch, add fresh lemon wedges and a sprinkle of coarse sea salt on serving.
Use kitchen shears carefully to avoid damaging the lobster meat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Searing and Baking
Cuisine: American