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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Meat & Seafood

Dairy

Vegetables

Condiments & Seasonings

Method

Preparation of Ingredients

  1. 1

    Prepare the Blue Cheese Butter

    In a mixing bowl, combine 4 oz of blue cheese and 4 tbs of unsalted butter. Mash together until well blended. Set aside to let flavors meld.

  2. 2

    Prepare the Potatoes

    Wash and scrub 1 lb of fingerling potatoes. Cut them in half lengthwise and place in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and set aside.

  3. 3

    Prepare the Lobster Tail

    Using kitchen shears, carefully cut the top of the lobster tail shell lengthwise to expose the meat. Remove the meat, keeping it attached at the base, and lay it on top of the shell.

  4. 4

    Season the Steak

    Rub the 16 oz porterhouse steak with olive oil, salt, and black pepper on both sides. Let it sit at room temperature for about 30 minutes before cooking.

Cooking

  1. 5

    Cook the Steak

    Preheat a grill or cast-iron skillet over high heat. Once hot, add the porterhouse steak. Cook for about 4-5 minutes on one side until a crust forms, then flip and cook for another 4-5 minutes for medium-rare. Adjust cooking time to your preferred doneness. Remove from heat and let it rest for 10 minutes before slicing.

  2. 6

    Cook the Lobster Tail

    While the steak is resting, place the lobster tail under the broiler. Brush the exposed meat with melted butter and broil for 8-10 minutes until the meat is opaque and cooked through.

  3. 7

    Sauté the Rosemary Potatoes

    In a skillet, heat 2 tbs of olive oil over medium heat. Add the drained fingerling potatoes, season with salt and black pepper, and add 2 tbs of chopped fresh rosemary. Sauté for about 5-7 minutes until golden and crispy.

  4. 8

    Prepare the Greens

    In a bowl, toss the mixed greens with a drizzle of olive oil, salt, and pepper to taste. Serve alongside the potatoes.

Serving

  1. 9

    Plate the Dish

    On a large plate, place the sliced porterhouse steak, lobster tail, sautéed rosemary fingerlings, and a side of mixed greens. Top the steak with a dollop of blue cheese butter. Serve immediately.

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