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This surf and turf recipe features tender filet mignon and succulent, buttery lobster tails, both cooked to perfection. It’s the ultimate dinner at home for date nights, anniversaries, and special occasions and with our easy step-by-step instructions, you’ll be able to pull off this restaurant-quality dish at home without a hitch.
Notes From the MGC Kitchen
Surf ‘n’ Turf is a classic restaurant dish that gained popularity in upscale steakhouses across the U.S. in the 1960s and 70s. However, it’s surprisingly easy to make at home. The key to success is timing, and we’ve worked that out perfectly for you in our recipe instructions.
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 option available in markets. For best quality, look for 5-ounce, cold-water lobster tails labeled “dry packed” or “chemical free.”
- FILET MIGNON: Look for 6-ounce, center-cut filet mignons if possible as they’re more uniform in shape and thickness. They should be about 1-1/2 inches thick, which is the perfect size for pan-searing and finishing in the oven.
- SHALLOT BUTTER: This is a simple compound butter flavored with minced shallots and fresh parsley. You could use plain butter if you like, but the shallots and parsley add flavor without overpowering the natural flavors of the filets and lobster.
How To Make Surf and Turf With 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.
BEFORE YOU BEGIN: Remove the filets from the refrigerator to allow them to come to room temperature (about 30 minutes). After 30 minutes, drizzle the steaks with olive oil and season on both sides with salt and pepper. 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. Note: Be sure to choose baking sheets small enough to fit in the oven side by side.
MAKE THE SHALLOT BUTTER: Use a fork to thoroughly combine the softened butter, minced shallot, and parsley on a flat plate. Transfer the mixture to a sheet of wax paper and form it into a 1-1/2-inch diameter cylinder. Roll tightly and freeze for 10 minutes to solidify, then refrigerate until ready to use.
PREPARE THE LOBSTER TAILS FOR COOKING: Place the lobster tails on a cutting board with the shell side facing up. Using kitchen shears, carefully insert the tip just under the shell, making sure not to cut into the meat. Cut a straight slit down the center of the shell, stopping before you reach the fan at the end of the tail. Turn the lobster tails over and use the shears to snip off the small flippers.
To loosen the lobster meat from the shell, turn the tail over and insert an upside-down teaspoon between the shell and the meat. The spoon’s smooth, rounded shape helps separate the meat without tearing it.
Turn the lobster tail shell-side up and gently spread the shell open along the cut. Carefully lift the meat, pulling it upward while keeping it attached at the fan end. Press the empty shell halves together, then lay the meat on top of the shell. If you see a dark vein running along the length of the meat, use the tip of a paring knife to remove it and discard it.
Rinse the lobster tails under cool water, then gently pat them dry with paper towels. Place them on one of the prepared baking sheets and squeeze a little lemon juice over each tail. Cut a pat of shallot butter for each lobster tail, then slice it in half. Place both pieces end-to-end on top of the meat. Set aside.
COOK THE FILET MIGNONS: Heat a heavy frying pan over medium-high heat and add a small amount of olive oil to coat the surface. Place the steaks in the pan and sear for 1 to 1-1/2 minutes per side, until they release easily from the pan.
Once seared, transfer the filets to the remaining prepared baking sheet and place them in the oven. For medium-rare (recommended), the filets will need about 5 minutes in the oven. However, after 3 minutes, add the lobster tails to the oven so they’re ready to serve together. After a total of 5 minutes, check the internal temperature of the filets with an instant-read thermometer. For medium-rare, it should read 125°F. Remove the filets from the oven and let them rest, uncovered, for 5 minutes before serving.
COOK THE LOBSTER TAILS: Important timing note – after the filets have been in the oven for 3 minutes, add the lobster tails. They will need 6 to 8 minutes to cook fully. Keep a close watch on the lobster tails. If you remove the filets from the oven after 5 minutes, the lobster should be ready just as the filets finish resting.
PLATE AND SERVE: Place each filet and lobster tail on individual plates. Top the filets with a pat of compound butter and serve immediately.
Serving Suggestions
The natural flavors of the steak and lobster should be the focus of this special dinner, so we generally pair them with very simple sides of steamed green beans and dinner rolls. However, we do have a shortcut tip for something a little more exciting.
Shortcut Lobster Mashed Potatoes
Pick up some pre-prepared, refrigerated mashed potatoes at the store (we happen to like Simply Potatoes) and buy 1 additional lobster tail. When you prep your other lobster tails, remove the meat from the extra one, chop it up and sauté it in butter before you sear your filets. Transfer it to a small bowl and toss it with a bit of chopped parsley, salt and pepper. Set it aside and while your filets are resting, heat the potatoes according to the package instructions, then add the lobster just before serving.
Wine Pairings
When it comes to wine, there’s no perfect pairing for this dinner. A buttery Chardonnay is a terrific choice for lobster, but not ideal for filet mignon. Hearty reds work best with the filet but would overpower the delicate flavor of the lobster.
A medium-bodied Pinot Noir is what we usually go with, but our suggestion is to drink what you like knowing that it might not be the ideal pairing for both elements of the dish.
Surf and Turf With Lobster
Ingredients
- 2 lobster tails, 5 ounce
- 2 lemon wedges
- 2 filet mignons, 6 ounce (about 1-1/2-inch thick)
- Olive oil
- Salt and freshly ground black pepper
For the compound butter:
- 4 tablespoons unsalted butter, softened
- 2 teaspoons minced shallot
- 2 teaspoons minced fresh parsley
Instructions
- Remove the filets from the refrigerator to allow them to come to room temperature (about 30 minutes). After 30 minutes, drizzle the steaks with olive oil and season on both sides with salt and pepper.
- 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. Note: Be sure to choose baking sheets small enough to fit in the oven side by side.
Make the shallot butter
- Use a fork to thoroughly combine the softened butter, minced shallot, and parsley on a flat plate. Transfer the mixture to a sheet of wax paper and form it into a 1-1/2-inch diameter cylinder. Roll tightly and freeze for 10 minutes to solidify, then refrigerate until ready to use.
Prepare the lobster tails for cooking
- Place the lobster tails on a cutting board with the shell side facing up. Using kitchen shears, carefully insert the tip just under the shell, making sure not to cut into the meat. Cut a straight slit down the center of the shell, stopping before you reach the fan at the end of the tail. Turn the lobster tails over and use the shears to snip off the small flippers.
- To loosen the lobster meat from the shell, turn the tail over and insert an upside-down teaspoon between the shell and the meat. The spoon’s smooth, rounded shape helps separate the meat without tearing it.
- Turn the lobster tail shell-side up and gently spread the shell open along the cut. Carefully lift the meat, pulling it upward while keeping it attached at the fan end. Press the empty shell halves together, then lay the meat on top of the shell. If you see a dark vein running along the length of the meat, use the tip of a paring knife to remove it and discard it.
- Rinse the lobster tails under cool water, then gently pat them dry with paper towels. Place them on one of the prepared baking sheets and squeeze a little lemon juice over each tail. Cut a pat of shallot butter for each lobster tail, then slice it in half. Place both pieces end-to-end on top of the meat. Set aside.
Cook the filet mignons
- Heat a heavy frying pan over medium-high heat and add a small amount of olive oil to coat the surface. Place the steaks in the pan and sear for 1 to 1-1/2 minutes per side, until they release easily from the pan.
- Once seared, transfer the filets to the remaining prepared baking sheet and place them in the oven. For medium-rare (recommended), the filets will need about 5 minutes in the oven. However, after 3 minutes, add the lobster tails to the oven so they're ready to serve together.
- After a total of 5 minutes of cooking time, check the internal temperature of the filets with an instant-read thermometer. For medium-rare, it should read 125°F. Remove the filets from the oven and let them rest, uncovered, for 5 minutes before serving.
Cook the lobster tails
- Timing Note: After the filets have been in the oven for 3 minutes, add the lobster tails. They will need 6 to 8 minutes to cook fully.
- Keep a close watch on the lobster tails. If you remove the filets from the oven after 5 minutes, the lobster should be ready just as the filets finish resting.
Plate and serve
- Place each filet and lobster tail on individual plates. Top the filets with a pat of compound butter and serve immediately.
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.