Jul 14 2026
Restaurants›Estella Restaurant›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by Estella Restaurant
Time1h
Serves2

16 oz porterhouse, lobster tail, blue cheese butter, smashed rosemary fingerlings, greens

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Ingredients

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Meats

Condiments

Vegetables

Seasonings

Method

Preparation

  1. 1

    Prepare the Blue Cheese Butter

    In a small bowl, combine the softened butter, crumbled blue cheese, chopped parsley, minced garlic, and lemon juice. Mix until well combined and set aside.

  2. 2

    Boil the Potatoes

    In a large pot, bring salted water to a boil. Add the fingerling potatoes and cook for 15-20 minutes or until tender. Drain and set aside.

  3. 3

    Preheat the Grill

    Preheat your grill to high heat (about 450-500°F) for the steak and lobster tail.

Cooking

  1. 4

    Cook the Porterhouse Steak

    Season the porterhouse steak generously with salt and black pepper. Place on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest for 5 minutes before slicing.

  2. 5

    Grill the Lobster Tail

    Cut the lobster tail in half lengthwise. Brush the meat with olive oil and season with salt and pepper. Place the lobster tail on the grill, shell side down, and cook for about 5-7 minutes, until the meat is opaque and cooked through.

  3. 6

    Smash the Potatoes

    After draining, toss the fingerling potatoes with olive oil, chopped fresh rosemary, salt, and pepper. Use a fork or potato masher to gently smash each potato, then return to the pot to keep warm.

Serving

  1. 7

    Plate and Serve

    On each plate, place a portion of smashed rosemary fingerlings, a serving of mixed greens, the grilled porterhouse steak, and the lobster tail. Top the steak with blue cheese butter and serve immediately.

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