Recipe Snapshot
- Dish: Pan-seared filet mignon and lobster tails with shallot compound butter
- Servings: 2
- Total Time: 50 minutes
- Main Ingredients: Filet mignon, lobster tails
- Method: Filet mignon is pan-seared and finished in the oven while lobster tails roast on a staggered timeline.
- Effort Level: Moderate
Getting the Timing Right for Surf and Turf at Home
Making surf and turf at home can feel intimidating, especially when steak and lobster need different timing to turn out right. This version was created with a clear, tested timing sequence that removes the guesswork and ensures both the filet mignon and lobster tails are cooked to perfection.
The steaks are seared for flavor, finished briefly in the oven, then rested before serving. The lobster tails go into the oven a few minutes after the steaks and finish cooking while the filets rest. A simple compound butter with shallot and parsley ties everything together, adding rich, buttery flavor to both proteins. The result is a surf and turf that delivers reliable results without juggling pans or guessing at doneness.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
Lobster Tails:
Unless you live near the coast, frozen (or previously frozen) lobster tails are the most common and reliable option. Look for 5-ounce cold-water tails labeled dry-packed or chemical-free for the best texture and flavor.
Filet Mignon:
Choose 6-ounce, center-cut filets when possible. A thickness of about 1-1/2 inches ensures even pan-searing and allows the steaks to finish properly in the oven without overcooking.
Compound Butter:
This simple butter is flavored with minced shallots and fresh parsley. It adds a touch of richness without overpowering the steak or lobster. Plain butter will work in a pinch, but the shallot butter really gives the dish a refined finish.
Prep Overview
How to Make Surf and Turf with Filet Mignon and Lobster
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
This recipe is all about timing. The steaks are brought to room temperature first, which helps them cook more evenly. A quick sear builds flavor and gives the filets a head start before they’re moved to the oven to finish cooking.
Once the steaks have had a few minutes in the oven, the lobster tails are added so both proteins are ready at the same time. This staggered approach is the key to avoiding overcooked lobster. Letting the filets rest while the lobster finishes allows their juices to redistribute, resulting in a juicier meat and lobster that’s just cooked through.
The finishing touch is a pat of compound butter with shallots and parsley. It’s melted into the lobster tails as they cook, then added to the filets just before serving.
Tested Tips
- Prep ahead: The compound butter can be made as much as a day in advance.
- Watch the lobster closely: Lobster cooks fast; remove it as soon as the meat turns opaque and feels firm to the touch.
- Be ready to plate: Have your side dishes ready to go so you can serve as soon as the lobster is done.
Serving Suggestions
We like to keep the sides for this dish simple so the steak and lobster stay front and center. Along with mashed potatoes, steamed green beans, roasted asparagus, or a lightly dressed salad all work well.
For wine, we usually choose a medium-bodied Pinot Noir, which complements the filet without overwhelming the lobster. If you lean white, a lightly oaked Chardonnay is a natural match for the lobster.
More Special Occasion Dinners for Two
These elegant dishes follow a similar approach to our surf and turf with thoughtful timing, classic technique, and an impressive finish. Duck Breast a l’Orange offers crisp-skinned duck with a balanced citrus sauce; Châteaubriand Recipe for Two delivers a traditional roast paired with Sauce Béarnaise; and Scallops and Pasta with White Wine Butter combines pan-seared scallops with a light, elegant pasta for an elegant, one-dish meal.
Surf and Turf Recipe: Filet Mignon and Lobster
Ingredients
- 2 lobster tails, 5 ounces each
- 2 lemon wedges
- 2 filet mignons, 6 ounces each (1-1/2-inch thick)
- Olive oil
- Salt and freshly ground black pepper
Compound butter:
- 4 tablespoons unsalted butter, softened
- 2 teaspoons minced shallot
- 2 teaspoons minced fresh parsley
Instructions
- Start by reviewing the timing sequence in the notes below.
- Remove the filet mignons from the refrigerator and let them sit at room temperature for about 30 minutes. Drizzle lightly with olive oil and season both sides with salt and freshly ground black pepper.
- Position a rack in the center of the oven and preheat to 400°F. Line two small baking sheets with foil and coat with nonstick spray, making sure both pans will fit in the oven at the same time.
- Make the compound butter by combining the softened butter, minced shallot, and parsley with a fork until well blended. Transfer to wax paper, shape into a 1-1/2-inch diameter log, roll tightly, and freeze for 10 minutes. Refrigerate until ready to use.
- Prepare the lobster tails by cutting a slit lengthwise down the center of each shell with kitchen shears, stopping before the fan. Turn the tails over and snip off the small flippers. Insert an upside-down teaspoon between the shell and meat to loosen it, then gently lift the meat and rest it on top of the shell, keeping it attached at the tail end. Remove and discard the vein if present.
- Rinse the lobster tails under cool water and pat dry. Place them on one of the prepared baking sheets. Squeeze a little lemon juice over each tail. Cut a pat of compound butter for each tail, slice it in half, and place both pieces end-to-end on top of the lobster meat. Set aside.
- Heat a heavy skillet over medium-high heat and add just enough olive oil to lightly coat the pan. Sear the filets for 1 to 1-1/2 minutes per side, until lightly browned and they release easily from the pan.
- Transfer the filets to the second prepared baking sheet and place them in the oven. Cook for 3 minutes, then add the lobster tails to the oven on their own baking sheet.
- Continue cooking the filets for 2 more minutes (5 minutes total oven time). Check the internal temperature in the center of each steak with an instant-read thermometer; for medium-rare, remove the steaks at 125°F. Let them rest, uncovered, for 5 minutes.
- While the steaks rest, leave the lobster tails in the oven to finish cooking. They will cook for about 7 minutes total — 2 minutes while the steaks are still in the oven and about 5 minutes while the steaks rest. Keep a close watch to avoid overcooking.
- To serve, place a filet and a lobster tail on each plate. Top the filets with a pat of compound butter and serve immediately.
Notes
Timing Sequence (400°F Oven)
- Sear the steaks for 1 to 1-1/2 minutes per side, then transfer them to the oven.
- Oven-roast the steaks for 3 minutes.
- After 3 minutes, add the lobster tails to the oven without removing the steaks.
- Continue cooking the steaks for 2 more minutes (5 minutes total, 125°F for medium-rare), then remove and set aside to rest for 5 minutes.
- Leave the lobster tails in the oven for 5 more minutes while the steaks rest (about 7 minutes total), until the meat is opaque and just cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perhaps I missed it, but i didn’t see to where is said what temp to put the oven on when preheating.
Hi Debbie,
The oven temp is 400°F. You can find that and additional details in the print-friendly version of the recipe at the bottom of the post.
Made it last night for a pre-Valentine’s Dinner. I’ve never made lobster before and was a bit nervous… I really appreciated detailed instructions and the precise timings and it turned out perfectly (unlike my DH who always over cooks steak! LOL). I served with roasted broccoli and cauliflower and used red onion instead of shallots. Delicious! Thank you!
Hi Rié,
Thanks for taking the time to comment and let us know you enjoyed your surf and turf dinner! It really is an easy meal to make as long as you watch the timing.
It was beautiful. It encourages a lifestyle using Lobster Dinners.
Glad you enjoyed it!
Thanks for the precise timing on cooking. It really works. Ps – I used chives instead of parsley in the compound butter.
I made this for an early Valentine’s dinner for my husband and the lobster tail and filet were done just right. I served it with steamed broccoli and baked potato. Delicious, thanks!
Nice and delicious food
Going to make this for dinner for New years eve 2018!! Thanks for the recipe, it looks great!!! Lets hope I don’t put it to shame lol
Hi Kim,
Hope you enjoy – Happy New Year!
The flavor notes were right…especially the compound butter. However, I wish I had broiled the lobster (450-500) instead of baking it at 400. My first time with lobster, so maybe I messed up somewhere, but it didn’t have that richness. Just came out a bit bland. The steak was excellent though.
Hi Rob,
So glad you gave the surf and turf a try. If you find that broiling vs high-heat roasting makes a difference in the flavor of the lobster tails, please let us know.
Sounds like a great dinner. I will try it tomorrow. Thanks a lot.