The secret to cooking a perfect Surf and Turf dinner at home is timing. Skip the restaurant and learn how to make the most flavorful steak paired with broiled lobster tail. This elegant combo is ideal for Valentine’s Day, birthdays, anniversaries, or a New Year’s Eve dinner.
For this meal I paired reverse-seared New York Strip steaks with broiled lobster tails. Filet mignon is an excellent alternative to the strip, and for a holiday feast you could substitute prime rib roast in place of steaks.
If you love lobster, consider making lobster bisque as a starter to elevate the meal.
Why this recipe is so great
- Timing is everything. Lobster cooks quickly but needs prep, while steak takes longer and benefits from resting. The steps here coordinate both so that steak and lobster finish together.
- Better than a restaurant. Making surf and turf at home is more economical and often tastier than dining out. You control the ingredients, the seasoning, and the atmosphere for a more intimate experience.
Ingredients needed
Exact amounts are listed in the recipe card below. Here’s a quick summary.
Broiled lobster tail (surf) ingredients
Lobster tails, high-quality butter, lemons, and fresh herbs. I use compound butter with rosemary and thyme, but parsley, chives, or basil also work well.
Ingredients needed to make the steak (turf)
Steaks and compound butter made with garlic and herbs. For this recipe I used prime New York Strip steaks, but other cuts are fine.
How to make Surf and Turf
Detailed step-by-step instructions are in the recipe card below. The short version: prep steaks and lobster, slow-cook the steaks in the oven, broil the lobster while the steaks rest, then reverse-sear the steaks for a perfect crust.
Step 1: Prepare the steaks
Generously season both sides of the steaks with kosher salt and place them on a rack in the refrigerator to dry-age slightly. This can be done at least one hour ahead.
Step 2: Make the compound butter
Finely mince garlic and herbs in a food processor, then add softened butter and blend until smooth. Reserve half for the steaks and half for brushing the lobster.
Step 3: Prepare the lobster tails
Do this the morning of or just before cooking. Steps:
- Cut the shell: Use sharp kitchen shears to cut the shell along the center to the tail.
- Remove the vein: If present, remove the intestinal vein.
- Separate the meat: Invert the shell, press down to loosen the meat, then lift the meat free while keeping it attached at the tail.
- Rinse and dry: Rinse briefly to remove shell fragments and pat dry—do not submerge.
- Position the meat: Close the shell underneath and rest the meat on top to create a butterflied presentation.
- Coat with butter: Melt compound butter and brush on the lobster meat. You can do this ahead or just before broiling.
Step 4: Cook steaks in the oven
Preheat the oven to 225°F. Spread a thin layer of compound butter on the bottom of each steak and a thicker layer on top. Place steaks in a large cast-iron or oven-safe skillet and insert a meat thermometer into the thickest cut. Roast until the internal temperature reads about 110°F. Remove and transfer to a cutting board to rest while you broil the lobster.
Step 5: Broil lobster tails
Preheat the broiler to high. Place the butter-brushed lobster tails on a lined baking sheet and broil 6–12 minutes depending on size—cook until the meat is opaque and reaches about 145°F. Keep a close eye; they cook quickly.
Step 6: Reverse sear steaks
While the lobsters are broiling, heat the skillet used for the steaks over high heat with any residual butter. When the pan is smoking-hot, sear the steaks a minute or two per side to develop a deep brown crust. Remove steaks a few degrees below your target doneness (for medium remove at ~127°F), rest a few minutes, then slice and serve alongside the lobster.
Recipe Tips for perfect results
- Have everything ready: Prep ahead and plan timing so you don’t scramble at the last minute. Proper prep prevents overcooking and cold plates.
- Make the sides ahead of time: Keep sides warm so you can focus on the steak and lobster during the final minutes.
Side dish recommendations
Keep sides simple to complement the richness of steak and lobster. Suggestions:
- Small bowls of melted butter with minced parsley and chives for dipping lobster.
- Brown butter mashed potatoes or bite-sized smashed potatoes.
- Wilted garlic spinach or roasted asparagus.
- Warm homemade dinner rolls.
- A bottle of your favorite wine to finish the meal.
Surf and Turf Recipe
Ingredients
Steaks:
- 4 10-ounce steaks (filet mignon, NY strip, T-bone, or ribeye recommended)
- 1 teaspoon kosher salt
Lobsters:
- 4 lobster tails (about 5–6 ounces each)
- Salt and pepper
- 2 lemons, halved or wedged
Compound butter:
- 8 tablespoons unsalted butter, softened
- 8 cloves garlic
- 4 sprigs fresh rosemary, stems removed
- 8 sprigs fresh thyme, woody stems removed
For serving:
- 4 tablespoons melted butter
- 1 teaspoon fresh parsley, minced
- 1 teaspoon fresh chives, minced
Instructions
- Prep steaks: Salt both sides and place on a rack in the refrigerator for at least one hour.
- Make compound butter: Combine softened butter, garlic, and herbs in a food processor and blend until smooth.
- Butterfly lobster tails: Cut the shell to the tail with kitchen shears, invert and lift the meat free while keeping it attached at the tail, remove any vein, rinse and pat dry, then sprinkle with salt and pepper.
- Cook steaks in oven: Preheat oven to 225°F. Spread half the compound butter on the steaks, place in a cast-iron skillet, insert a meat thermometer into the thickest steak, and roast until the internal temperature is 110°F.
- Prep lobster: While steaks cook, line a baking sheet, arrange lobster tails and lemon wedges, melt remaining compound butter and brush over the lobster.
- Rest steaks and broil lobster: Remove steaks to a cutting board and let rest. Preheat broiler to 500°F and broil the lobster about 10 minutes or until meat is opaque and reaches 145°F.
- Reverse sear steaks: Heat the skillet over high heat with remaining melted butter. When it starts to smoke, sear the steaks briefly on each side to develop a crust and bring them to the final temperature (remove ~3–5°F below target). Rest a few minutes before serving.
- Serve: Slice steaks if desired. Toss parsley and chives into melted butter, squeeze broiled lemon over lobster, and serve with lobster dipped into the butter.
Notes
Individual lobster tails between 3 and 10 ounces are common portion sizes.
Nutrition is estimated per serving: one steak, one lobster tail, and accompanying butter.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.