Surf And Turf Recipe

Prepare lobster

Preheat oven to 400°F (200°C). Using kitchen shears or a sharp knife, split the lobster lengthwise from head to tail, keeping the meat in the shell. Remove and reserve the tomalley and any roe if desired. Crack claws slightly so stuffing can be added or remove claw meat and chop into 1/2-inch pieces to mix into the stuffing.

Make stuffing

In a sauté pan over medium heat, melt 2 tbs butter. Add minced shallot and cook 1–2 minutes until softened. Add garlic and cook 30 seconds. Add bread cubes and cook, stirring, 2–3 minutes until toasted and absorbing butter. Stir in lemon zest, parsley, Old Bay, white wine, salt and pepper. If you removed claw meat, fold in chopped claw meat now. Taste and adjust seasoning.

Stuff and bake

Fill the lobster cavity and split tail with the stuffing, mounding lightly. Brush the exposed meat with 1 tbs melted butter. Place lobster on a baking sheet and bake for 12–15 minutes until meat is opaque and stuffing is golden and heated through. Remove from oven and brush with remaining 1 tbs butter and a squeeze of lemon. Keep warm while you finish the steak and sides.

Bring to room temperature & season

Pat the 6 oz filet dry and let sit at room temperature 20–30 minutes before cooking. Rub with 1 tsp olive oil and season both sides with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.

Sear and roast (pan to oven)

Preheat oven to 400°F (if not already). Heat an ovenproof skillet over high heat until very hot. Add the filet and sear 2–3 minutes without moving until a brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 1 tbs butter, crushed garlic clove and herb sprig. Tilt pan and spoon melted butter over the steak for 30–60 seconds. Transfer skillet to the preheated oven and roast 4–6 minutes for medium-rare (internal temp 125–130°F), longer for desired doneness. Rest the steak 5–7 minutes before slicing.

Place potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook 12–15 minutes until potatoes are tender when pierced. Drain well and return to the pot. Mash or rice the potatoes, then stir in 2 tbs butter and warmed 1/2 cup milk until smooth. Season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Bring a pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking, then drain again. In a skillet over medium heat, melt 1 tbs butter, add beans and sauté 1–2 minutes to heat through. Season with 1/4 tsp salt, a pinch of black pepper and 1/4 tsp lemon zest if using.

In a small saucepan over low heat, melt 6 tbs butter slowly. Skim any foam if desired to clarify slightly. Remove from heat and stir in 1 tsp lemon juice and a pinch of salt. Keep warm (do not boil) and serve in a small pourable vessel alongside the lobster.

Arrange a generous spoonful of mashed potatoes on the plate, place the stuffed lobster half alongside, and position the rested filet mignon next to the lobster. Add the buttered green beans (or vegetable of the day). Pour a small ramekin of drawn butter on the plate and garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately.