A creamy, juicy, and utterly indulgent surf and turf that pairs tender filet mignon with sweet grilled lobster—this recipe delivers restaurant-quality flavor with home-kitchen simplicity. Perfect for date nights, special occasions, or any evening you want to impress without spending all day in the kitchen. Fun fact: surf and turf became popular in the United States in the 1960s as a playful pairing of land and sea—think steakhouse glamour at home.
This version keeps things straightforward: a quick sear for the steaks, a buttery garlic-brushed lobster, and a silky garlic butter to drizzle over both. It’s family-friendly but feels luxurious, and it’s faster than many oven-and-sauce heavy recipes. If you enjoy hearty dinners like our slow-braised comforts, you’ll love this one too—visit my author page for more ideas: https://recipesfiber.com/author/sandia/ Try it the first time exactly as written, then make it your own.
What is Luxurious Surf and Turf: Filet Mignon & Lobster?
What’s in a name? Luxurious Surf and Turf: Filet Mignon & Lobster blends two classic stars—filet mignon from the land and lobster from the sea—into one elegant plate. Why call it luxurious? Because buttery lobster and melt-in-your-mouth steak feel like a celebration on a fork. Who named it? Probably someone with a tuxedo and a lobster bib, right?
Some say “the way to a man’s heart is through his stomach.” Whether you believe that or not, this dish is a charming way to win over anyone who appreciates good food. Give it a try and see if it becomes your favorite showstopper—then tell a friend to try it too.
Why You’ll Love This:
- Main highlight: The contrast of richly seared filet mignon and sweet, tender lobster brushed with garlic butter creates a luxurious balance of flavors and textures that’s deeply satisfying.
- Cost-saving benefits: Making surf and turf at home cuts the restaurant markup dramatically. With a little planning you can enjoy premium ingredients for less, and split portions to stretch a splurge into multiple meals.
- Flavorful toppings: Simple garlic butter with lemon zest elevates both proteins without masking them—fresh parsley adds brightness.
Compared to heavier steakhouse recipes on the blog, this one focuses on speed and freshness. If you liked our slow dinners but want something quicker and showy, this surf and turf is your best bet. Make it this weekend and see how fast it becomes a favorite.
How to Make:
Quick Overview
This surf and turf is easy, fast, and satisfying. Preparation is straightforward—season and grill the steaks, butterfly and baste the lobster, then finish with a garlicky butter sauce. Expect a contrast of textures: a caramelized exterior on the steak, tender interior, and slightly crisped, succulent lobster meat. Prep time: 10 minutes. Cook time: 15–20 minutes. Total time: about 30 minutes.
Ingredients
- 2 filet mignon steaks (about 6–8 oz each, bring to room temperature)
- 2 lobster tails (about 6–8 oz each, thawed if frozen, cut top shell down the middle)
- 3 tbsp butter (divided; 2 tbsp melted for lobster and 1 tbsp for skillet)
- 2 cloves garlic (minced)
- 1 tsp lemon zest (freshly grated)
- 1 tbsp olive oil
- Salt and pepper (to taste)
- Fresh parsley (for garnish, chopped)
Directions
- Preheat the grill to medium-high heat (about 400–450°F). Oil the grates lightly so lobster and steaks don’t stick.
- Pat the filet mignon steaks dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
- Place the steaks on the grill. For medium-rare, grill 4-5 minutes per side depending on thickness. Use a meat thermometer if needed: 125–130°F for medium-rare, 135°F for medium.
- While the steaks rest, cut lobster tails down the middle lengthwise to expose the meat. Brush lobster meat with melted butter mixed with minced garlic and lemon zest.
- Grill the lobster tails shell-side down for 5–7 minutes, basting once more with garlic butter, until the meat is opaque and cooked through.
- In a small skillet over medium heat, melt the remaining 1 tbsp butter. Add the remaining minced garlic and sauté for about 30–60 seconds until fragrant—do not brown.
- Slice the rested filet mignon if desired, place steaks and grilled lobster on plates, and drizzle the garlic butter over both.
- Garnish with chopped fresh parsley and serve immediately.
What to Serve With:
Pair this surf and turf with sides that complement its richness and add texture:
- Garlic mashed potatoes or creamy mashed cauliflower for a velvety base.
- Grilled asparagus or roasted green beans for bright, slightly charred greens.
- A crisp arugula salad with lemon vinaigrette to cut through the butteriness.
- Warm dinner rolls or a crusty baguette to mop up the garlic butter.
- For drinks, a full-bodied red wine (like Cabernet Sauvignon) or a crisp Chardonnay for the lobster works beautifully.
Top Tips for Perfecting:
- Bring steaks to room temperature for even cooking and a tender interior.
- Use a meat thermometer to avoid overcooking filet mignon; it’s best enjoyed medium-rare to medium.
- Don’t overcook lobster; watch for opaque white meat and firm texture—5–7 minutes on a hot grill is usually perfect.
- For extra flavor, compound butter (butter mixed with herbs and lemon zest) can be chilled and sliced over hot steaks.
- If you don’t have a grill, sear steaks in a hot cast-iron skillet and broil lobster tails in the oven for similar results.
- Common mistake: cooking everything at once on a too-cool grill. Preheat properly so both proteins sear quickly and stay juicy.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 2 days. The lobster texture changes after refrigeration, so plan to enjoy within 48 hours.
- Freezing: Filet mignon and cooked lobster can be frozen separately for up to 2 months, but texture may decline—wrap tightly to avoid freezer burn.
- Reheating: For steak, reheat gently in a low oven (250°F) until warm, then quickly sear in a hot skillet to refresh the crust. For lobster, steam or warm briefly in a covered skillet with a little butter to avoid drying out. Avoid microwaving if possible, as it can make lobster rubbery.
FAQs
Can I use other types of steak for this surf and turf?
Yes. Ribeye or New York strip will work well if you prefer a fattier cut. Adjust cooking times for thickness and desired doneness.
How do I know when lobster is cooked through?
Lobster meat turns opaque and firm. The internal temperature should reach about 140–145°F. Cook 5–7 minutes on a hot grill for tails of typical size.
Can I make the garlic butter ahead of time?
Absolutely. Make the garlic butter ahead and keep it warm before serving, or chill it as a compound butter and let it melt over hot steak and lobster at plating.
What’s the best wine pairing for surf and turf?
A full-bodied red like Cabernet Sauvignon or Merlot pairs nicely with the steak, while a richer Chardonnay complements the lobster. Choose based on which protein you want to highlight.
Is this recipe kid-friendly?
Yes. Season gently for children and serve smaller portions. The lobster and steak textures are generally appealing to younger diners, and sides like mashed potatoes are comforting and familiar.
Conclusion
This Luxurious Surf and Turf: Filet Mignon & Lobster recipe proves you can create a restaurant-worthy, memorable meal at home with minimal fuss—tender, juicy steak and sweet, garlicky lobster finished with a simple butter sauce. It’s easy enough for a special weeknight and grand enough for celebrations. If you want inspiration on presentation or similar impressive meals, check this surf-and-turf guide: Surf ‘N Turf: Lobster & Filet Mignon Recipe | SnS Grills. For a delivered option when you want convenience with quality, consider this curated surf-and-turf pack: Surf and Turf Delivered: Cold Water Lobster Tail & Filet Mignon …. Give it a try, invite someone you love, and enjoy the applause.
Luxurious Surf and Turf: Filet Mignon & Lobster
Equipment
- Grill
- Skillet
- Basting Brush
Ingredients
Main Ingredients
- 2 pieces Filet mignon steaks (about 6–8 oz each) Bring to room temperature before cooking.
- 2 pieces Lobster tails (about 6–8 oz each) Thawed if frozen, cut top shell down the middle.
- 3 tbsp Butter Divided; 2 tbsp melted for lobster and 1 tbsp for skillet.
- 2 cloves Garlic Minced.
- 1 tsp Lemon zest Freshly grated.
- 1 tbsp Olive oil
- to taste Salt and pepper
- for garnish Fresh parsley Chopped.
Instructions
- Preheat the grill to medium-high heat (about 400–450°F). Oil the grates lightly so lobster and steaks don’t stick.
- Pat the filet mignon steaks dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and pepper.
- Place the steaks on the grill. For medium-rare, grill 4-5 minutes per side depending on thickness. Use a meat thermometer if needed: 125–130°F for medium-rare, 135°F for medium.
- While the steaks rest, cut lobster tails down the middle lengthwise to expose the meat. Brush lobster meat with melted butter mixed with minced garlic and lemon zest.
- Grill the lobster tails shell-side down for 5–7 minutes, basting once more with garlic butter, until the meat is opaque and cooked through.
- In a small skillet over medium heat, melt the remaining 1 tbsp butter. Add the remaining minced garlic and sauté for about 30–60 seconds until fragrant—do not brown.
- Slice the rested filet mignon if desired, place steaks and grilled lobster on plates, and drizzle the garlic butter over both.
- Garnish with chopped fresh parsley and serve immediately.