Aug 30 2026
Restaurants›Kobé Japanese Steakhouse - Lake Buena Vista›Land & Sea Recipe

Land & Sea Recipe

Inspired by Kobé Japanese Steakhouse - Lake Buena Vista
Time50m
Serves2

Classic Premium Favorite, Center Cut Filet Mignon*, Shrimp & Lobster Tail

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Ingredients

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Beef - Filet Mignon

Seafood - Shrimp & Lobster Tail

Sauce & Garnish

Method

Beef - Filet Mignon

  1. 1

    Bring to room temperature & season

    Remove the filet mignon from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels. Evenly season both sides and the edges with kosher salt (about 1 tsp per steak total) and freshly ground black pepper.

  2. 2

    Preheat pan and sear

    Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 2 tbs olive oil and swirl to coat. Place steaks in the pan without overcrowding. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust.

  3. 3

    Flip, baste & finish

    Flip the steaks and add 2 tbs unsalted butter, the thyme sprigs, and smashed garlic cloves to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly for another 2.5–3 minutes for medium-rare (internal temp 125–130°F / 51–54°C). For medium, cook 3.5–4 minutes per side (135°F / 57°C).

  4. 4

    Rest

    Transfer steaks to a warm plate, tent loosely with foil, and rest for 6–8 minutes so juices redistribute. Carryover cooking will raise the internal temperature a few degrees.

Seafood - Shrimp & Lobster Tail

  1. 5

    Prepare lobster tails

    Using kitchen shears, cut down the top shell of each lobster tail lengthwise, stopping at the tail fan. Pry the shell open with your fingers and lift the meat up, resting it on top of the shell (but still attached at the base). Pat lobster meat dry and brush lightly with 1 tbs melted butter and a pinch of salt and paprika.

  2. 6

    Prepare shrimp

    Pat shrimp dry and place in a bowl. Combine 3 tbs melted butter, lemon juice, Old Bay, paprika, garlic powder, salt, and pepper. Toss shrimp to coat evenly. Let sit while you heat the pan or grill.

  3. 7

    Cook lobster tails

    Preheat broiler (or grill) to high, and position oven rack about 6 inches from the heat source. Place prepared lobster tails on a baking sheet. Broil for 6–8 minutes, brushing with additional melted butter halfway through, until the meat is opaque and registers 140–145°F (60–63°C). Do not overcook.

  4. 8

    Cook shrimp

    While lobster broils, heat a medium skillet over medium-high heat. Add a small amount of oil or 1 tbs butter. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through (internal temp ~120–125°F). Remove immediately to avoid toughness.

Sauce & Garnish

  1. 9

    Finish & plate

    Warm clarified butter in a small saucepan or microwave and keep warm. Slice steaks if desired and arrange each steak on plates alongside a lobster tail and 4 shrimp. Spoon a little warmed clarified butter over the lobster and shrimp. Sprinkle chopped fresh parsley over the seafood and steak, and serve with lemon wedges on the side.

  2. 10

    Serving suggestions

    Serve immediately with your choice of sides (garlic mashed potatoes, steamed asparagus, or a mixed green salad). Offer extra drawn butter and lemon wedges at the table.

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