Jul 14 2026
Restaurants›Mitchell’s Seafood House›Surf + Turf Recipe

Surf + Turf Recipe

Inspired by Mitchell’s Seafood House
Time1h
Serves2

6 Oz Filet Mignon, Lobster Tail, Mashed Potatoes, Asparagus

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Ingredients

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Protein

Vegetables

Potatoes

Seasoning

Method

Preparation

  1. 1

    Prepare the Potatoes

    Peel and chop the potatoes into cubes. Place them in a pot of salted water and bring to a boil.

  2. 2

    Prepare the Asparagus

    Trim the ends of the asparagus and rinse under cold water. Set aside.

  3. 3

    Prepare the Lobster Tail

    Using kitchen scissors, cut down the center of the lobster shell to expose the meat. Gently pull the meat out while keeping it attached at the base.

  4. 4

    Marinate the Steak

    In a small bowl, mix olive oil, minced garlic, lemon juice, paprika, salt, and pepper. Rub the mixture over the filet mignon and let it marinate for at least 30 minutes.

Cooking

  1. 5

    Cook the Potatoes

    Once the water is boiling, reduce heat and let the potatoes simmer for about 15-20 minutes or until tender. Drain and return to the pot.

  2. 6

    Mash the Potatoes

    Add butter, milk, salt, and pepper to the drained potatoes. Mash until smooth and creamy. Keep warm.

  3. 7

    Cook the Filet Mignon

    In a hot skillet over medium-high heat, sear the filet mignon for about 4-5 minutes on each side for medium-rare. Adjust cooking time based on desired doneness.

  4. 8

    Cook the Lobster Tail

    In the same skillet with residual juices, place the lobster tail meat side down. Cook for about 5-7 minutes, basting with butter until the meat is opaque and cooked through.

  5. 9

    Blanch the Asparagus

    In a pot of boiling water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking.

Assembly

  1. 10

    Plate the Dish

    On a plate, place a generous serving of mashed potatoes. Arrange the filet mignon and lobster tail alongside the potatoes. Add the blanched asparagus for color and crunch.

  2. 11

    Serve

    Serve immediately while hot, optionally garnished with fresh herbs or lemon wedges.

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