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Perfect Restaurant-Style Surf and Turf Recipe with Butter-Basted Lobster Tail and Filet Mignon Made Easy

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A quick and easy surf and turf recipe featuring butter-basted lobster tails and filet mignon steaks, delivering restaurant-quality flavor and texture at home.

Ingredients

Scale
  • 2 lobster tails (about 6–8 oz / 170–225 g each), thawed if frozen
  • 2 filet mignon steaks (6–8 oz / 170–225 g each), trimmed and patted dry
  • 4 tablespoons unsalted butter, divided
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme (or rosemary if preferred)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: Fresh lemon wedges (to brighten the lobster)
  • Optional: Chopped fresh parsley (for garnish)

Instructions

  1. Prep the Lobster Tails: Using kitchen scissors, cut down the top shell of each lobster tail, exposing the meat but keeping it attached at the base. Gently loosen the meat from the shell and lift it over the shell, resting it on top. Pat dry with paper towels and season lightly with salt and pepper. (Approx. 10 minutes)
  2. Season the Filets: Pat the filet mignon dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Let sit at room temperature while you prepare the pan. (5 minutes)
  3. Heat Your Skillet: Place your skillet over medium-high heat and add olive oil. Once shimmering but not smoking (about 2 minutes), add the steaks. Sear without moving them for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes. (Total searing about 7 minutes)
  4. Add Butter and Aromatics: Reduce heat to medium-low. Add 2 tablespoons butter, minced garlic, and thyme sprigs to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly. This butter-basting locks in juices and builds flavor. (About 2-3 minutes)
  5. Cook Lobster Tails: While basting the steaks, push them to one side of the pan. Place lobster tails shell side down and cook meat side up for about 4 minutes. Spoon the garlic butter over the lobster tails frequently. This gentle cooking helps avoid rubbery lobster meat. (4-5 minutes)
  6. Check Doneness: Filets should register 130°F (54°C) for medium-rare. Lobster meat should be opaque and firm to touch (internal temp around 140°F / 60°C). If needed, remove steaks and lobster tails to a warm plate and tent with foil while you rest the meat for 5 minutes.
  7. Final Touches: Spoon any remaining butter and pan juices over the rested steaks and lobster tails. Garnish with freshly chopped parsley and lemon wedges for serving.

Notes

Use a meat thermometer for best results to avoid overcooking. Butter-basting adds rich flavor and keeps meat juicy. For dairy-free, substitute butter with garlic-infused olive oil. Avoid overcooking lobster to prevent rubbery texture. Rest steaks for 5 minutes before serving.

Nutrition

Keywords: surf and turf, lobster tail, filet mignon, butter-basted, steak, seafood, easy dinner, restaurant-style, special occasion

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