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Surf and Turf Dinner for Two

Classic surf and turf (filet mignon and lobster tail) is a perfect special occasion dinner ~ elegant and surprisingly easy to make at home. Our recipe instructions ensure that both the steak and the lobster are cooked to perfection without a lot of fuss and include a simple compound butter for added flavor. If you're feeling especially indulgent, you can whip up our Lobster Mashed Potatoes to serve on the side too (recipe follows).

Surf and Turf Dinner for Two

Surf and Turf Dinner for Two

  • Ingredients:
  • 2 lobster tails (5 ounces each)
  • 2 lemon wedges
  • 2 filet mignons (1-1/4-inch thick)
  • Olive oil
  • Salt and freshly ground black pepper
  • For the compound butter:
  • 4 tablespoons unsalted butter, softened
  • 1/2 medium shallot, very finely chopped (about 2 teaspoons)
  • 2 teaspoons fresh parsley, finely chopped

Preparation:
Remove the filets from the refrigerator to allow them to come to room temperature (about 30 minutes).

Prepare the compound butter by combining the softened butter, shallot and parsley in a small bowl. Mix well, then spoon the mixture onto a sheet of wax paper and form it into a small cylinder shape, about 1-1/2 inches in diameter. Refrigerate until ready to use.

Position a rack in the center of the oven and preheat to 400°F. Line 2 small baking sheets with aluminum foil and coat them with nonstick spray. Choose sheets small enough to fit in the oven side by side.

Place the lobster tails, top side facing up, on a cutting board. Using kitchen shears, carefully cut a slit down the center of the shell, leaving the fan end intact. Be careful to insert the tip of the shears just under the shell to avoid cutting through the meat.

Spread the shell apart and very gently loosen the meat, leaving it fastened at the fan end. Pull up gently, press the empty halves of the shell back together and rest the tail meat on top.

Prep Tip: To help loosen the meat from the shell, carefully insert an upside-down teaspoon between the underside of the shell and the meat. The shape of the spoon conforms to the segments of the lobster shell, and being smooth and rounded, it helps to separate the meat without shredding.

Carefully rinse the lobster tails under cool water and pat dry with paper towels. Should you find a vein that runs the length of the tail meat, remove it and discard.

Arrange the tails on one of the prepared baking sheets, squeeze a little lemon over each and top with a pat of the compound butter. Set aside.

Preheat a heavy skillet over high heat. Drizzle the steaks with olive oil and season with salt and pepper. Film the pan with a little extra oil, then sear the steaks just until they release easily from the pan, about 1-1/2 minutes per side.

As soon as you begin searing the steaks, place the lobster tails in the oven and cook until the meat is firm and opaque, 6 to 8 minutes total. Remove from the oven and cover loosely with foil to keep warm. Watch the lobster carefully - you don't want to overcook it.

Once the steaks are seared, quickly transfer them to the other prepared baking sheet and place them in the oven for 4 to 7 minutes depending on desired doneness (about 4 minutes for rare). Remove from the oven and allow the steaks to rest for 5 minutes.

Arrange the filets and lobster tails on individual serving plates, top each filet with a pat of the compound butter and serve immediately.

Makes 2 servings

  • Lobster Mashed Potatoes:
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • Meat from one 4 to 5 ounce lobster tail, chopped
  • 3 tablespoons butter
  • 1/4 cup heavy cream, plus more if needed
  • Salt and white pepper to taste

Preparation:
Place the potatoes in a pan and cover with cold water. Add a generous pinch of salt, and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes. Drain, return the potatoes to the pan and place it back on the heat just long enough to allow the water to evaporate. Transfer to a mixing bowl and mash until smooth.

In the same pan, melt the butter over medium heat. Add the lobster and cook about 30 seconds, stirring constantly. Add the cream, season with salt and pepper and continue cooking until the lobster is opaque and the cream is heated through, 2 minutes.

Add the mixture to the potatoes, and mix well. If needed, heat a little extra cream and add it until you get the consistency you like.

Makes 2 servings

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