Jul 14 2026

Restaurants›The Chop House Grand Rapids›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by The Chop House Grand Rapids

Time1h

Serves2

6 oz. filet | South African lobster tail

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Ingredients

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Method

Preparation of Marinade

1
Make the Marinade
In a small bowl, combine olive oil, minced garlic cloves, chopped fresh rosemary, salt, and black pepper. Mix well to create a marinade.

Marinating the Meats

2
Marinate the Filet
Place the filet mignon in a shallow dish and pour half of the marinade over it. Cover and refrigerate for at least 30 minutes.
3
Prepare the Lobster Tail
Using kitchen scissors, cut down the middle of the lobster shell's top side, stopping before the tail. Gently pull the meat out and place it on top of the shell. Brush with the remaining marinade and set aside.

Cooking the Meats

4
Grill the Filet Mignon
Preheat a grill to medium-high heat. Remove the filet from the marinade and place it on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
5
Grill the Lobster Tail
Place the lobster tail on the grill shell side down. Grill for about 5-7 minutes until the meat is opaque and cooked through.

Optional Sides

6
Cook the Asparagus
During the last 5 minutes of grilling, place the asparagus on the grill. Toss with olive oil, salt, and pepper, and grill until tender.
7
Boil the Baby Potatoes
In a pot, bring water to a boil and add baby potatoes. Cook until fork-tender, about 15-20 minutes. Drain and season with salt and pepper.

Serving

8
Plate the Dish
Place the grilled filet mignon and lobster tail on a plate. Serve with grilled asparagus and boiled baby potatoes if desired.

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