Surf & Turf Recipe

Prepare the Marinade

In a bowl, mix together olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create a marinade.

Marinate the Filet Mignon

Place the filet mignon pieces in a resealable plastic bag or shallow dish. Pour the marinade over the steaks and ensure they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Prepare the Lobster Tails

Using kitchen scissors, carefully cut the top of the lobster shells down the center to expose the meat. Gently lift the meat out and rest it on top of the shell. This will help with cooking and presentation.

Cook the Filet Mignon

Preheat your grill or skillet over medium-high heat. Remove the filet mignon from the marinade, letting any excess drip off. Place the steaks on the grill or skillet and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from heat and let rest.

Cook the Lobster Tails

In a separate skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the lobster tails, meat side down, and cook for about 5-7 minutes. Flip and cook for an additional 3-4 minutes until the lobster is opaque and cooked through.

Prepare the Butter Sauce

In a small saucepan, melt the remaining 2 tablespoons of butter. Stir in minced garlic, chopped parsley, and lemon juice. Cook for 2-3 minutes until fragrant. Remove from heat.

Plate the Dish

On a serving platter, arrange the filet mignon alongside the lobster tails. Drizzle the garlic butter sauce over the lobster and filet mignon for extra flavor.

Garnish and Serve

Sprinkle additional chopped parsley on top for garnish if desired. Serve immediately with your choice of sides.