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Perfect Surf and Turf Filet and Lobster Feast

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A quick and easy surf and turf recipe combining tender filet mignon and buttery lobster tails, perfect for special occasions or a fancy weeknight dinner.

Ingredients

Scale
  • 2 filet mignon steaks (6–8 oz / 170–227 g each), preferably USDA Choice or Prime
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp unsalted butter, softened
  • 2 garlic cloves, crushed
  • 2 sprigs fresh thyme or rosemary
  • 2 lobster tails (6 oz / 170 g each), fresh or thawed if frozen
  • 3 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Optional sides: asparagus spears, trimmed
  • Optional sides: baby potatoes, boiled and lightly smashed
  • Optional sides: fresh mixed greens or arugula salad

Instructions

  1. Preheat oven to 425°F (220°C). Using kitchen scissors, carefully cut the top shell of each lobster tail down the center without cutting the meat. Gently lift the meat through the opening and rest it on top of the shell.
  2. Brush lobster meat with melted butter mixed with lemon juice, smoked paprika, salt, and pepper. Set aside while prepping steaks.
  3. Pat filet mignon steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let rest at room temperature for 10 minutes.
  4. Heat cast iron skillet over medium-high heat until very hot (about 5 minutes). Add 1 tbsp butter, crushed garlic cloves, and thyme or rosemary sprigs.
  5. Place steaks in skillet and sear for 3-4 minutes without moving to develop a crust. Flip and sear the other side for 3-4 minutes, spooning melted butter and herbs over steaks as they cook.
  6. Place lobster tails on a baking sheet and roast in preheated oven for 8-10 minutes or until meat is opaque and slightly firm to the touch.
  7. Transfer steaks to a plate and tent loosely with foil. Let rest for 5 minutes to redistribute juices.
  8. Quickly roast asparagus or warm chosen sides while steaks rest and lobster cooks (optional).
  9. Plate filet and lobster tails side by side. Drizzle remaining garlic-herb butter over steak and garnish lobster with fresh parsley and lemon zest. Add sides and serve immediately.

Notes

Use an instant-read thermometer to check steak doneness (130°F for medium-rare). Rest steaks after cooking to keep them juicy. Avoid overcooking lobster to prevent rubbery texture. For dairy-free, substitute butter with olive oil or vegan butter. Frozen lobster tails should be thawed overnight in the fridge.

Nutrition

Keywords: surf and turf, filet mignon, lobster tails, easy dinner, celebration meal, steak and seafood, quick gourmet

Find it online: https://oracooks.com/perfect-surf-and-turf-filet-and-lobster-feast-recipe-for-easy-dinner-celebration/