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This Ultimate Surf and Turf with Lobster Sauce brings the steakhouse straight to your kitchen. Juicy filet mignon and sweet lobster tails come together in a luscious sauce that tastes like a celebration. Every bite is rich and satisfying yet surprisingly simple to craft at home. Whether for anniversaries or just an unforgettable date night, this recipe sets the mood.
The first time I made this for my partner’s birthday we could not believe how much it tasted like something from a fancy bistro. Now it is our go to meal when we want to make any dinner feel like a splurge.
Ingredients
- Beef filet mignon steaks: give the recipe its signature tenderness and luxurious taste. Look for steaks with uniform thickness and plenty of marbling for juiciness
- Lobster tails: add a sweet and delicate seafood element. Choose lobster tails that smell fresh and are firm to the touch for best results
- Olive oil: allows you to achieve a golden sear on the steaks without burning. Use an extra virgin variety with buttery notes
- Butter: enriches the sauce and helps the lobster stay moist. Opt for unsalted so you can control the seasoning
- Garlic: brings both sweetness and aromatics to the sauce. Fresh cloves make a difference here
- Heavy cream: creates the silky base for the sauce. Pick a full fat cream for maximum richness
- Chicken or vegetable broth: adds depth and balances the richness. If available homemade stock is extra flavorful
- Lemon juice: brightens the lobster sauce. Use freshly squeezed for the cleanest citrus taste
- Salt and pepper: build and highlight all the flavors. Bring sea salt and freshly cracked pepper to the table for the best seasoning
- Fresh parsley: finishes the dish with color and a fresh taste. Pick parsley with deep green leaves and no wilting
Step-by-Step Instructions
- Season and Sear the Steaks:
- Pat filet mignon dry with a paper towel so the surface sears perfectly. Season both sides generously with salt and pepper and press the seasoning into the meat. Heat olive oil over medium high in a heavy pan such as cast iron until shimmering. Place the steaks in the pan without crowding and do not move them for three minutes to develop that caramelized crust. Flip and let the second side sear for another three to four minutes for a classic medium rare. Adjust your time by two minutes per side if you want a different doneness. Move steaks to a plate and tent with foil to rest and retain juices
- Cook the Lobster Tails:
- Decide between steaming or boiling your lobster tails. If boiling set a pot of well salted water to a gentle boil. Drop lobster tails in and cook until the shells are a vivid red and the meat turns opaque which usually takes about five to six minutes. Immediately remove and place in an ice bath to halt the cooking. Use kitchen shears to cut the shells along the backside and gently pull out the meat in one piece. Slice the lobster crosswise into medallions for an elegant look
- Make the Lobster Sauce:
- Using the same pan from your steak searing melt butter over medium heat. Add minced garlic and let it sizzle until just fragrant being careful not to let it brown. Pour in broth and scrape up all the tasty browned bits from the pan as it comes to a simmer. Let reduce for a few minutes until it smells concentrated. Lower the heat and slowly stir in heavy cream followed by a squeeze of lemon juice. Let this mixture gently bubble until it thickens enough to coat the back of a spoon about four minutes. Adjust salt pepper and lemon to taste
- Plate and Serve:
- Thickly slice the rested steaks and arrange them on plates like fanned petals. Top with the medallions of lobster for a beautiful finish. Spoon the warm lobster cream sauce over both steak and lobster. Shower with finely chopped parsley for a burst of green and freshness. Serve right away while everything is hot and the sauce is at its peak silkiness
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The fresh lobster is always the showstopper for me. When I crack those shells and reveal the tender meat there is always an audience at the kitchen island waiting to sneak a taste. Even my kids once asked for seconds of lobster sauce over bread.
Storage Tips
If you have leftovers keep lobster and steak in separate airtight containers in the fridge for up to two days. Quickly reheat gently on the stovetop with a splash of cream or broth to revive the sauce. Do not microwave lobster or steak as it toughens easily.
Ingredient Substitutions
No lobster tails at your market Use large shrimp or sea scallops both offer similar sweetness and tenderness. Beef tenderloin medallions can substitute for filet mignon for a more budget friendly version or use boneless chicken breast for a lighter dish.
Serving Suggestions
Pair this dish with creamy mashed potatoes or a buttery risotto for a full steakhouse style plate. Fresh sides like a lemony green salad or simply roasted asparagus add balance and visual appeal. Warm crusty bread helps mop up every last bit of that amazing sauce.
Surf and Turf Tradition
Combining land and sea on one plate is a tradition rooted in classic American steakhouse culture. Surf and turf became a symbol of grandeur in the twentieth century and often marked celebratory meals. Now it is a fun way to bring some luxury to any home dinner table.
Frequently Asked Questions
- → What cut of steak works best for surf and turf?
Filet mignon is favored for its tenderness, but ribeye or strip steak can also deliver delicious results.
- → Can I substitute lobster with other seafood?
Yes, large shrimp or sea scallops provide a similar elegance and work wonderfully with the sauce.
- → How do I know when lobster tails are cooked?
Lobster is ready when the flesh turns opaque and firm, and the shells are bright red—usually 5–6 minutes boiling.
- → What can I serve alongside this dish?
Classic choices include buttery mashed potatoes, roasted vegetables, fresh salads, or warm crusty bread.
- → How do I prevent my steak from overcooking?
Let steaks reach room temperature before cooking, use a hot pan, and rest them under foil after searing.