Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Surf & Turf Thursday Recipe

Surf & Turf Thursday Recipe

Inspired by The Original Roy's in Hawaii Kai
Time1h
Serves2

Enjoy a 6 oz. open fire grilled filet mignon paired with a herb butter baked petite lobster tail. Includes roasted potatoes, medley of vegetables, demi butter.

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Ingredients

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Meat and Seafood

Herb Butter

Sides

Method

Preparation

  1. 1

    Prepare the Herb Butter

    In a bowl, combine unsalted butter, parsley, chives, garlic, lemon juice, salt, and pepper. Mix until smooth and set aside.

  2. 2

    Prepare the Potatoes and Vegetables

    Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown. In the last 10 minutes of roasting, add the mixed vegetables to the baking sheet.

Grilling

  1. 3

    Grill the Filet Mignon

    Preheat your grill to high heat. Season the filet mignon with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, adjusting time for preferred doneness.

  2. 4

    Cook the Lobster Tail

    Split the lobster tail in half, brush with herb butter, and place on the grill flesh-side down. Grill for about 5-7 minutes until the meat is opaque and cooked through.

Serving

  1. 5

    Plate the Dish

    On a plate, serve the grilled filet mignon alongside the herb butter lobster tail. Add roasted potatoes and the medley of vegetables. Drizzle with demi-glace butter and garnish with additional herbs if desired.

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