Surf & Turf Recipe

Prepare lobster

Thaw the lobster tail if frozen and pat dry. Using kitchen shears, cut down the top center of the shell lengthwise to the tail fan, being careful not to cut the meat. Gently pry the shell open and lift the meat, resting it on top of the shell (but keeping it attached at the tail). This is the butterfly method for even cooking.

Season and baste

Preheat oven to 425°F (220°C) if roasting; or prepare a medium-high grill. In a small bowl, melt 3 tbs butter and stir in 1 tsp minced garlic, 1 tbs lemon juice, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper. Brush the lobster meat with 1/2 of the butter mixture. Reserve remaining butter for finishing during or after cooking.

Cook lobster

Oven method: place lobster on a baking sheet lined with foil, meat side up. Roast 10–12 minutes until opaque and just firm; baste with reserved butter once or twice during cooking. Grill method: oil the grates and grill shell-side down over medium-high heat for 6–8 minutes with a closed lid, then move meat-side down for 1–2 minutes to get color, basting with reserved butter. Internal temp should reach 140–145°F (60–63°C).

Finish and garnish

After cooking, brush with remaining melted butter, sprinkle chopped parsley over the lobster, and set aside tented with foil to rest for 2 minutes. Serve with lemon wedge.

Bring steak to room temperature and season

Remove the chosen steak (filet mignon 8 oz or prime rib 15 oz) from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Generously season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the salt/pepper into the meat.

Preheat pan or grill

For a pan-seared method: preheat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. For a grill method: preheat grill to high and oil the grates.

Sear and roast (filet mignon)

Filet: place steak in hot pan/grill and sear undisturbed 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium, add 2 tbs butter, 2 smashed garlic cloves and fresh thyme/rosemary. Tilt pan and spoon melted butter over the steak (baste) continuously for 1–2 minutes. For medium-rare aim for internal temp 125–130°F (52–54°C); total cook time 6–9 minutes depending on thickness. Rest 5–7 minutes tented before serving.

Sear and roast (prime rib)

Prime rib: For seared-then-roast, sear all sides in the hot pan 2–3 minutes per side until browned. Transfer to oven preheated to 375°F (190°C) and roast until desired doneness: medium-rare 125–130°F (about 20–30 minutes depending on size and initial temp). Alternatively, finish on indirect grill at medium heat. During the last 3–4 minutes, add 2 tbs butter, garlic and herbs and baste. Rest prime rib 10–15 minutes tented so juices redistribute.

Finish steak

After resting, top the steak with 1–2 tbs compound garlic-herb butter if using, or spoon any pan juices over the steak. Slice prime rib against the grain if serving sliced.

Plate the steak and place the prepared lobster tail alongside. Add a lemon wedge and garnish with microgreens or extra parsley. For a classic surf & turf presentation, place the lobster at a slight angle on the steak or beside it, and drizzle any remaining garlic-butter over both proteins. Serve immediately.