P&p Surf & Turf Recipe

Bring steaks to room temperature

Remove filet medallions from refrigerator 30–45 minutes before cooking and pat dry with paper towels.

Season both sides of each medallion evenly with kosher salt (about 1/4 tbs per steak) and freshly ground black pepper. Lightly rub with 1 tablespoon olive oil to coat.

Preheat a heavy skillet or cast-iron pan over high heat until smoking hot (about 5 minutes). Add 1 tablespoon unsalted butter and swirl to coat.

Sear medallions: place steaks in the pan, do not overcrowd (work in two batches if needed). Sear 2–3 minutes on the first side without moving to develop a crust.

Flip steaks and sear the other side 2–3 minutes for medium-rare (target internal temp 125–130°F / 52–54°C). During the last minute, spoon pan juices and melted butter over steaks (basting).

Remove steaks to a warm plate, tent loosely with foil and rest 5–7 minutes before serving to allow carryover cooking and juices to redistribute.

If lobster tails are raw, prepare by splitting: using kitchen shears, cut the top shell down the center toward the tail, but leave the tail fin intact. Gently pry meat up and lay it over the shell (butterfly). Pat dry and season lightly.

Preheat grill (or grill pan) to medium-high heat. Toss shrimp with 1 tablespoon olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika until evenly coated.

Brush lobster meat lightly with a little of the garlic herb butter (reserve most for finishing). Season lobster with a pinch of salt and pepper and a squeeze of lemon.

Grill lobster tails shell-side down first for 5–6 minutes, then flip and grill meat-side down briefly 1–2 minutes to develop color. Internal temp for lobster should reach about 140°F (60°C). Remove and keep warm.

Grill shrimp 2–3 minutes per side (total 4–6 minutes) until opaque and just firm. Do not overcook. Squeeze half the lemon over shrimp immediately after removing from heat.

While proteins come to temperature, make the garlic herb butter: in a small bowl, mash the 8 tbs softened unsalted butter with a fork until smooth.

Stir in the 4 minced garlic cloves, 2 tbs chopped parsley, 1 tbs chives, 1 tbs lemon juice, 1 tsp sea salt, 1/2 tsp black pepper and optional 1/4 tsp cayenne until fully incorporated.

Taste and adjust seasoning. Transfer half the butter (about 4 tbs) to a small sauce pot to warm briefly for basting and serving; reserve the remainder at room temperature or chill for later use.

If you prefer a compound butter log, spoon the reserved butter onto plastic wrap, roll into a log and chill; slice rounds to serve over hot steaks and seafood.

Place rested filet medallions on warmed plates. Top each steak with a spoonful (about 1 tbs) of warm garlic butter so it melts over the meat. Arrange 3 grilled shrimp and half a lobster tail alongside each steak.

Spoon an additional small amount of garlic butter over the shrimp and lobster. Garnish with microgreens or chopped parsley and a lemon wedge per plate.

Serve immediately while steaks and seafood are hot. Recommended accompaniments: roasted potatoes, grilled asparagus, or a simple mixed greens salad.