Fresh lobster and tender filet combined into one fantastic Surf and Turf dinner that is quick to make and absolutely delicious.
If you love lobster…then you are going to love the recipes we are sharing all week long! We’re starting off a week of lobster recipes with this rich and delicious Surf and Turf.
Surf and Turf is a main course of both seafood and red meat. Sometimes also made with shrimp and steak, the top-of-the-line version of Surf and Turf is often made with lobster and filet mignon.
Without a doubt, Surf and Turf is a special occasion meal! We happened to have some filet steaks in our freezer, trimmed from the loin used in our earlier Beef Wellington recipe. And luckily, our local supermarket had a great sale on fresh lobster — so we took advantage of having both ingredients on hand so we could share this special recipe today.
Making Surf and Turf with steamed lobster and a pan-seared filet is actually quite easy to prepare. In the recipe below, we share steps that will teach you how to:
- Cook fresh lobster at home
- Pan-sear a filet steak to the perfect doneness
- Prepare drawn or clarified butter (for serving with the lobster)
- Prepare a quick, luscious pan sauce to serve over your filet mignon
Once you’ve enjoyed your Surf and Turf dinner — whatever you do — don’t throw out those lobster shells! Here’s a recipe for a rich and delicious Lobster Stock that you can make with those leftover shells.
You may enjoy these other seafood and steak recipes:
- Baked Stuffed Shrimp
- Perfect Pan-Seared Steak
- Beef Wellington
- Lobster Newberg
- New England Lobster Roll
2 live lobsters
2 large filet mignon steaks, (or 4 smaller pieces) at room temperature*
Freshly ground black pepper
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 cup heavy cream
½ teaspoon additional freshly ground black pepper
For Serving (optional)
Rosemary Garlic Baby Potatoes, see recipe here
Green Beans with Tarragon, see recipe here
Drawn (or clarified) butter, see recipe here
In a large pot big enough to hold the lobster, bring water to a boil. Once boiling, add live lobsters head first and boil for 12 minutes. Remove lobsters to a platter using long tongs.
Pat steaks dry and season both sides with salt and pepper. Place a heavy-bottomed skillet or saute pan over medium high heat and once hot, melt the butter in the oil.
When the butter starts to froth and darken a bit, place the seasoned steaks in and sear on each side, then reduce heat to medium and cook to your preferred doneness. (*See Notes below.)
Remove steaks to a platter and pour in the heavy cream and additional black pepper and cook over medium heat for a few minutes until the cream thickens.
While the sauce is cooking, break off the tail and claws from the lobsters and remove the meat. Peel the back of the tail off and clean out the inner tract. Place the claws and tail of each lobster on each serving plate. Serve with the cooked steaks and the optional potatoes and green beans.
Spoon sauce over the steak. Serve with (optional) drawn butter for dipping the lobster.
We like the char on the outside of the filets so we cut each one in half to have two pieces per person. You can choose to leave the filets whole.
For the correct doneness, do the poke test. Make a fist and poke the pad just under your thumb. A loose fist will feel soft and bounce back, that would be about how a steak should feel for medium rare when poked. A medium fist will be medium, and a tight fist will be cooked well done.
Drawn butter is also called clarified butter. Click here for instructions on how to make it.
Keywords: Surf and Turf