Surf and Turf Recipe For Two – Filet Mignon & Lobster Tails

When it comes to celebrating a special occasion, nothing feels quite as indulgent as a surf and turf dinner. Whether it’s New Year’s Eve, Valentine’s Day, an anniversary, or simply a night to celebrate something special, this dish is perfect for making the evening unforgettable.

I’m excited to share my go-to recipe for surf and turf for two. It is a recipe that we make as a holiday tradition every December.

It combines perfectly seared filet mignons with succulent lobster tails. But what makes it even better is a simple homemade steak butter that is packed full of flavor.

Although many people save this meal when dining in a fancy restaurant, making surf and turf at home is easier than it sounds. Not to mention that it is far more affordable than ordering it at a restaurant.

And preparing this meal yourself, you can ensure everything is cooked to your liking. So this year, when you want to celebrate the beginning of a new year or any other special occasion, make this delicious meal right in the comfort of your own home.

A Note on The Ingredients

Because there are very few ingredients, for best results, start with high-quality ingredients. Filet mignon is my top pick for the steak because of its tenderness, but you can use another cut if you prefer. (See my New York Strip Recipe for recommended cook time). For the lobster tails, fresh or properly thawed frozen ones will work just fine.

However the steak butter is the key to making your surf and turf even better than what you can get at your favorite steakhouse. It’s a savory blend of softened butter, garlic, parsley, lemon zest, salt, and pepper that melts beautifully over both the steak and the lobster.

Here’s how you’ll make to make the steak butter:

Steak Butter

• 2 tablespoons butter, softened
• 1 clove garlic, crushed
• 1 tablespoon fresh Italian parsley, minced
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest

In a small bowl, mash everything together with a fork until well combined. Roll the butter into a log using plastic wrap or parchment paper and refrigerate it until it is time to use it in this recipe.

*You can always double, triple or quadruple the surf and turf steak butter recipe and store the extras in the refrigerator or freezer so you will have it on hand any time you need it.

Tips for Success

1. Don’t Skip Resting Time: Letting the steaks rest after cooking ensures they stay juicy and flavorful.
2. Use a Meat Thermometer: This takes the guesswork out of cooking steaks and helps you achieve your perfect doneness.
3. Vent Your Kitchen: Searing steak at high heat can get smoky, so make sure your stove vent is on, or crack a window.
4. Keep It Simple: The steak butter and natural flavors of the lobster are the stars. You don’t need heavy sauces or extra seasonings to make this meal shine.

Surf and Turf Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2-6 ounce filet mignons
• 2-5 ounce lobster tails (if frozen, thawed)
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon avocado oil or other high heat neutral oil
• Splash of dry white wine (optional)

INSTRUCTIONS – Surf and Turf Dinner

Steak Prep
Take your filet mignons out of the fridge about 30 minutes before making your surf and turf dinner to let them come to room temperature. Season them generously with kosher salt and freshly ground black pepper. This step helps the meat cook evenly and develops a nice crust when seared.

Lobster Prep
If you’re using frozen lobster tails, make sure they’re fully thawed. Then cut the hard back shell down the center, leaving the fin end intact. Crack open the shell slightly to expose the meat. Make a slice 1/4 inch down the center of the flesh and remove the dark vein and discard.

Then lift the lobster meat upwards away from the bottom shell and then place it back in place. Cutting them in half lengthwise before cooking makes them easier to handle and allows the butter to seep into the meat as it cooks.

Cooking the Steak

When you are ready to begin making your surf and turf dinner, preheat your oven to 400°F and heat a cast-iron skillet over medium-high heat on the stovetop. Add a teaspoon of high-heat oil, such as avocado oil, to the pan.

Place the steaks in the hot skillet and sear them for 2-3 minutes on one side without moving them. Flip them over and sear for another 2 minutes. During the last 30 seconds, add a dollop of the steak butter and spoon it over the steaks as it melts.

Carefully transfer the skillet to the oven and cook for 5-8 minutes, depending on your preferred doneness. For a medium steak, aim for an internal temperature of 135°F (when checked with an instant read digital thermometer) keeping in mind it will rise slightly while resting.

Once the steaks are done, remove them from the skillet and tent them with foil. Let them rest for 5 minutes to keep the juices intact.

Cooking the Lobster Tails

While the steaks rest, it’s time to cook the lobster tails. Using the same skillet, wipe out any excess grease (be careful—it’s still hot). You want some of the buttery residual in the bottom of the skillet, but not a lot.

Place the lobster tails shell-side down in the skillet over medium heat. Cook them for 2-3 minutes, then flip and add another dollop of the steak butter, along with a splash of wine if you like. The lobster is done when the meat is fully opaque, and the shell turns bright red.

Plating and Serving Your Surf and Turf Dinner

Plate the steak and lobster together, sprinkling a little fresh parsley over the top for a splash of color. Add an extra slice of steak butter to the hot lobster and steak for an extra layer of flavor as it melts.

This surf and turf pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad. If you’re celebrating, pour a glass of your favorite wine or champagne to make the meal even more special.

Storing Leftovers

This meal is so good, leftovers are rare. But if you find yourself with some, store the steak and lobster in separate airtight containers in the fridge. Reheat the steak gently in a skillet or oven, and warm the lobster in a covered dish in the oven at a low temperature.

Enjoy your meal, and here’s to many special occasions celebrated with a plate of steak and lobster.

Enjoy! Mary

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