Surf and Turf

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Preparation time: 25 mins plus chilling
Cooking time: 15 mins

Difficulty: Easy - for beginners
Serves: 4 servings


•2 garlic cloves, minced
•2 teaspoons plus 2 tablespoons olive oil, divided
•1/4 cup minced fresh parsley
•3 tablespoons chopped green onions
•2 tablespoons minced fresh thyme
•2 teaspoons grated lemon peel
•1/2 teaspoon salt
•1/4 teaspoon pepper
•1/8 teaspoon cayenne pepper
•1/2 cup butter, softened
•1 cup soft bread crumbs
•1/4 cup butter, melted
•4 lobster tails (8 to 10 ounces each)
•4 beef tenderloin steaks (4 ounces each)
•4 teaspoons coarsely ground pepper


•In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon peel, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.
• Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
• For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
• Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
• Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° for 15-20 minutes or until meat is firm and opaque and crumbs are golden brown.
• Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 4 servings.


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