Indulge in the luxurious simplicity of perfectly cooked filet mignon paired with succulent lobster tails. This dish balances surf and turf elegance with rich compound butter that melts into every bite, creating a flavorful experience that feels special and achievable.
The sear on the steak and the tender lobster meat, brightened with fresh lemon juice, offers a restaurant-quality meal you can prepare right at home. Whether for a celebration or an intimate dinner, this pairing delivers a memorable dining moment.
- The combination of buttery lobster and tender steak is a classic surf and turf delight.
- Simple compound butter enhances both flavors with fresh herbs and garlic.
- Step-by-step instructions make this gourmet meal approachable for home cooks.
Ingredients
- Butter: 5 tablespoons of Kerrygold unsalted butter adds rich, creamy flavor for the compound butter.
- Shallot: 2 teaspoons finely minced shallot bring a subtle sweetness and depth to the butter.
- Garlic cloves: 2 fresh cloves, minced to infuse fragrant, savory notes into the compound butter.
- Parsley: 2 teaspoons fresh parsley finely chopped to provide vibrant color and herbaceous brightness.
- Lobster tails: 2 fresh tails, providing tender, juicy meat when cooked properly.
- Lemon juice: 2 tablespoons freshly squeezed juice for acidity and brightness that cut through richness.
- Paprika: 1/4 teaspoon to gently season lobster with a mild smoky undertone.
- Filet mignon steaks: 2 steaks, room temperature, about 70°F for even cooking and better sear.
- Olive oil: 2 tablespoons of high-quality extra virgin olive oil to sear steaks with a nuanced fruity flavor.
- Salt: 2.25 teaspoons, used generously to enhance natural steak flavors and tenderize.
- Black pepper: 1.75 teaspoons freshly cracked to add sharp, aromatic heat to the steaks.
- Lemon wedges: For garnish to add refreshing citrus aroma and visual appeal to the finished plate.
Instructions
- Prepare the compound butter
-
Start by finely mincing garlic, shallots, and chopping parsley to evenly mix into softened butter. This herbaceous compound butter adds moisture and flavor to both lobster and steak, elevating the final dish. Roll it into a log and chill to firm up for easy slicing.
- Preheat oven and prepare lobster tails
-
Set your oven to 375°F and grease a baking pan lightly. Cut lobster shells lengthwise and gently lift the meat to rest on top. This helps the lobster cook evenly and absorbs flavors from butter and lemon juice.
- Season and sear the filet mignon
-
Dry steaks thoroughly for a better crust, then season liberally with salt and black pepper. Heat olive oil in a skillet over high heat to develop a rich brown sear, which locks in juices and adds depth to the steak’s flavor.
- Top lobster and combine cooking
-
Add compound butter pats and fresh lemon juice onto lobster tails, then place them on the baking sheet. Transfer both lobster and seared steaks to the oven; the butter melts and bastes everything beautifully while they finish cooking.
- Check doneness and rest steak
-
Oven bake lobster until meat is opaque and firm, about 6-8 minutes. Use a thermometer for steaks to reach desired doneness (125–145°F). Rest steaks five minutes post-oven to retain juiciness, ensuring every bite melts in your mouth.
- Serve and garnish
-
Plate the lobster tails and steaks, topping steaks with remaining compound butter to melt over warm surfaces. Garnish with lemon wedges, highlighting freshness and adding visual elegance to your surf and turf plate.
- Use fresh lemon juice for bright acidity that balances richness perfectly.
- Bring steaks to room temperature before cooking to ensure even heat penetration.
- Resting steak is crucial for juicy and tender results after roasting.
Storage Tips
Store any leftover lobster tail and steak in airtight containers in the refrigerator, consuming within 2 days for best taste. Reheat gently over low heat to avoid toughness, and keep compound butter separate if possible.
Serving Suggestions
Serve this lobster tail and steak combination alongside roasted asparagus, garlic mashed potatoes, or a crisp green salad for a complete, elegant meal. A glass of full-bodied red wine like Cabernet Sauvignon pairs wonderfully with this rich surf and turf.
- Use an instant-read meat thermometer to precisely monitor steak doneness to your preference.
- Don’t overcrowd the pan during searing; this ensures a proper crust formation.
- Allow compound butter to come to room temperature slightly before topping steaks for better melting.
FAQs
- Can I use frozen lobster tails?
-
Yes, just ensure they are fully thawed before preparing to achieve even cooking and better texture.
- What don’t I have shallots, can I substitute?
-
You can substitute with a small amount of finely chopped onion or omit, but shallots provide a distinctive mild flavor.
- How do I know when filet mignon is perfectly cooked?
-
Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, up to 145°F for medium doneness.
- Can I prepare the compound butter ahead of time?
-
Absolutely! Compound butter can be made days ahead and stored frozen until ready to use.
- What side dishes best complement this surf and turf?
-
Classic sides include roasted vegetables, mashed potatoes, or a crisp salad to balance the richness.
- How long does leftover steak stay good?
-
Refrigerate properly and consume within 2-3 days for optimal flavor and safety.
- Can I grill the lobster tails instead of baking?
-
Yes, grilling adds smoky notes; watch timing carefully to avoid overcooking.
Juicy Lobster Tail Steak
Equipment
- 1 Baking Pan
- 1 chef’s knife
- 1 cast iron skillet or heavy stainless steel skillet
- 1 small bowl
- 1 instant-read thermometer optional but recommended
- 1 parchment paper
Ingredients
- 5 tbsp unsalted butter Kerrygold preferred
- 2 tsp shallot finely chopped
- 2 garlic cloves minced
- 2 tsp parsley chopped
- 2 lobster tails
- 2 tbsp fresh lemon juice
- 1/4 tsp paprika
- lemon wedges for serving
- 2 filet mignon steaks room temperature (~70°F)
- 2 tbsp olive oil extra virgin
- 2.25 tsp salt
- 1.75 tsp black pepper
Instructions
- Prepare the compound butter by mincing garlic, chopping parsley and shallot, mixing all with softened butter until even. Form into a log on parchment and freeze for 10 minutes.
- Preheat oven to 375°F and grease a baking pan lightly.
- Prepare lobster tails by cutting shell lengthwise and loosening meat; place meat-side up on the baking pan.
- Pat steaks dry, season evenly with salt and pepper on both sides.
- Heat skillet over high heat, add olive oil and sear steaks for 1-2 minutes per side until golden crust forms.
- Place lobster tails on the pan, top each with a pat of compound butter and drizzle with fresh lemon juice.
- Transfer lobster pan and skillet with steaks into oven; bake lobster for 6-8 minutes until opaque and steaks to 125-145°F internal temperature.
- Remove both from oven; rest steaks for 5 minutes on a warm plate.
- Serve lobster tails and steaks on plates, topping steaks with remaining compound butter and garnishing with lemon wedges.
Notes
- Use room temperature steaks for even cooking.
- Fresh lemon juice enhances acidity and flavor.
- Rest steaks to retain juices and tenderness.
- Compound butter can be prepared in advance and frozen.
- Use an instant-read thermometer for perfect steak doneness.
