Steak and Lobster (Surf and Turf)
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
2
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Calories
654 kcal
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Course
Main Course
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Cuisine
American
Steak and Lobster (Surf and Turf)
Description
This dish features two ribeye steaks and lobster tails paired with a flavorful compound butter made with softened butter, garlic, fresh parsley, thyme, lemon zest, salt, and pepper. The butter is shaped and chilled to help it hold during cooking. Lobster tails are split, lifting the meat slightly to rest on top of the shell, then topped with lemon juice and a buttery breadcrumb mixture before baking at 375°F. Ribeye steaks are cooked separately with olive oil and seasoned to preference.
The combination highlights a classic surf and turf experience, balancing the rich, tender beef with sweet, buttery lobster enriched by herbaceous compound butter. Lemon wedges served alongside provide acidity that brightens the dish. This arrangement allows each protein to retain distinctive texture and flavor.
Leftover portions can be refrigerated up to three days, maintaining the quality of both steak and lobster when properly stored. The recipe emphasizes careful preparation of the butter and proper cooking temperatures to maximize flavor and texture.
Ingredients
- 1/2 cup butter softened, high quality
- 2 cloves garlic minced
- 2 tablespoons parsley minced, fresh
- 1 tablespoon thyme fresh leaves
- 2 1/2 teaspoons kosher salt divided
- 1 3/4 teaspoons black pepper divided
- 1 teaspoon lemon zest
- 1/2 cup breadcrumbs
- 2 (5-6 ounce) lobster tails
- 2 (6-8 ounce) ribeye steak plural
- 2 tablespoons extra virgin olive oil divided
- lemon for serving, wedges
Instructions
- In a small bowl, combine the softened butter, garlic, parsley, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon zest. Use a fork to mix it well, then transfer about 1/4 cup of it into a small bowl. Transfer the rest to a sheet of plastic wrap. Form the mixture into a 1 1/2-inch thick cylinder. Roll tightly and freeze for 10 minutes to solidify, then refrigerator until ready to use.
- Melt the butter in the bowl and add the breadcrumbs, tossing to combine; set aside.
- Preheat the oven to 375 degrees F, positioning a rack in the center. Line a small baking sheet with aluminum foil and coat it with nonstick spray.
- Using kitchen shears, carefully split the top shells of the lobster tails in half lengthwise. Gently insert an upside-down teaspoon between the underside of the shell and the meat and carefully pull the meat away from the shell without removing it.
- Place the lobster tails on the prepared baking sheets. Squeeze a lemon wedge over each, then divide the breadcrumbs mixture evenly between them; set aisde.
- Pat the steaks dry with paper towels, then season liberally with salt and pepper. Heat the oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 1 to 1/2 minutes per side, then place the skillet in the oven and cook for 4 to 8 minutes, until they reach your desired doneness (medium-rare, 130°F; medium, 130°F; medium-well, 150°F.)
- At the same time, place the lobster tail in the oven. Cook for 7 to 10 minutes until the meat is firm and opaque.
- Remove the steaks from the oven and allow them to rest for 5 minutes while the lobster finishes cooking.
- Arrange the steaks and lobster on individual serving plates, topping each steak with a part of the compound butter. Serve with lemon wedges.
Notes
- Store leftovers in a sealed container in the refrigerator for 2 to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 62g | 95% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 2g | 100% |
| Cholesterol | 124mg | 41% |
| Sodium | 3478mg | 145% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1932IU | 39% |
| Vitamin C | 13mg | 14% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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