5 from 12 votes
Steak and Lobster (Surf and Turf)
The Steak and Lobster (Surf and Turf) recipe combines ribeye steaks with lobster tails topped with a compound herb and garlic butter. Lobster meat is gently loosened from shells and baked with a lemon and buttery breadcrumb topping. Ribeyes are cooked with olive oil and served alongside the lobster, with fresh lemon enhancing the flavors.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
2
Calories:
654 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- Store leftovers in a sealed container in the refrigerator for 2 to 3 days to maintain freshness.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 654
% 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.