Luxurious Surf and Turf: Filet Mignon & Lobster
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.
Servings: 2 servings
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.
Notes
For extra flavor, compound butter can be chilled and sliced over hot steaks and lobster at plating.