Surf & Turf Recipe

Bring to room temperature

Remove the 6 oz filet from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides of the filet evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat a heavy skillet (cast iron preferred) over medium-high heat until smoking-hot, about 3–5 minutes.

Add 1 tbsp neutral oil to the pan and swirl to coat. Place the filet in the skillet and sear without moving for 2–3 minutes, until a deep brown crust forms.

Flip the filet and add 1 tbsp unsalted butter, the smashed garlic clove, and the thyme sprig to the pan. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steak (baste) continuously for 1.5–3 minutes, until an instant-read thermometer inserted into the center reads 125°F (52°C) for medium-rare or 130°F (54°C) for medium.

Remove the filet to a warm plate and loosely tent with foil. Let rest 5–7 minutes so juices redistribute (internal temp will rise a few degrees).

Prepare the lobster tail: using kitchen shears, cut through the top shell lengthwise from the open end toward the tail fan, stopping before the tail fins. Gently pry the shell open and lift the meat up, leaving the base attached, and rest the meat on top of the shell (butterfly). Pat the meat dry.

Make basting butter: combine 2 tbsp melted unsalted butter, 1 tsp lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl and mix.

Preheat broiler to high (or heat a grill to medium-high). Position a rack 6 inches from the broiler element if using oven.

Brush the lobster meat generously with half of the basting butter mixture.

Broil: place the prepared lobster tail on a foil-lined baking sheet, meat side up. Broil for 6–8 minutes, basting once halfway with remaining butter, until the meat is opaque, firm, and registers 140–145°F (60–63°C). If grilling, grill meat side down 3–4 minutes then flip and baste, cooking until opaque and 140–145°F.

Remove from heat and let rest 2 minutes. Optionally, spoon any juices from the baking sheet over the meat.

Make compound finishing butter: in a small bowl, mash together 2 tbsp cold cubed unsalted butter, 1 tsp finely chopped parsley, 1/2 tsp lemon zest, 1/8 tsp salt, and 1/8 tsp pepper until well combined and slightly softened into a spreadable consistency.

Top: place a slice or dollop of the compound butter atop the resting filet so it melts into the meat. Spoon a little of the lobster pan juices or remaining melted basting butter over the lobster meat, then add a small piece of compound butter if desired.

Garnish with chopped chives or parsley and serve with lemon wedges on the side.

Plate the 6 oz filet next to the butterflied South African lobster tail. Serve immediately while both are hot. Offer additional lemon wedges and reserved compound butter at the table.