This fancy, restaurant-quality surf and turf meal is made with fresh lobster tail and tender and juicy rib-eye steak, and is surprisingly super quick and easy to make at home in about 30 minutes. Dad doesn’t need another tie. what he needs is an epic surf and turf meal consisting of steak and lobster tails. now that might be a Father’s Day that he will never forget.
Lobster Tails & Chimichurri Steak (Surf and Turf Recipe) | SAM THE COOKING GUY 4K
Grilled Filet Mignon with Lobster and Béarnaise 🔗
Tender grilled filet mignon topped with lobster and a rich béarnaise sauce…
Prep: 30min
Total: 30min
Ingredients:
- 6 oz. filet mignon, room temperature
- lobster tails
- tablespoons butter, melted
- freshly cracked black pepper
- a sprinkle kosher salt
- cup white wine
- cup white wine vinegar
- shallots, finely diced
- sprig fresh tarragon
- egg yolks
- tablespoon vinegar-wine reduction
- cup melted butter
- tablespoon chopped tarragon
- kosher salt to taste
Instruction:
- Prepare the steaks: Remove the steaks from the fridge two hours before grilling. Pat them dry with paper towel and season both sides with freshly cracked black pepper. Preheat barbecue to 500°F. Grill steaks for two minutes, then flip over and grill for an additional two minutes. Repeat two additional times, turning the steaks 45° to achieve a crisscross grill marking. Test the steaks at 8 minutes – 120°F for medium-rare, 125 – 130°F for medium – and cook longer if required. Transfer cooked steaks to a platter and brush lightly with melted butter. Season with salt and leave to rest for 15 minutes.
- Barbecue the lobster: Split the backs of the lobster tails using kitchen shears or a knife. Transfer to grill and cook for 5 minutes with the lid down. Remove from the grill onto a platter and brush with butter. Once the lobsters have cooled enough to handle with bare hands, crack the shells open. Remove the meat from the shells and slice it ½-inch thick. Reserve.
- Prepare the sauce: Place wine, vinegar, shallots and the sprig of tarragon into a small saucepan. Bring to a boil and reduce the liquid by half. Strain. Place a bowl with the egg yolks over a pan of simmering water. Whisk in the reduction until foamy. Immediately remove from heat. Slowly drizzle in the melted butter, whisking constantly to create a light sauce. Add the tarragon and combine. Season to taste with a sprinkle of kosher salt. Cover the surface with film wrap until use.
- Assemble: Place one steak onto each dinner plate. Divide the lobster meat, portioning equal amounts onto the steak. Add one or two ladles of the sauce over the lobster so that it cascades down over the meat. Garnish with freshly cracked black pepper and a few tarragon leaves before serving.
FAQ
What sides go with steak and lobster?
Serve this protein-rich meal with your choice of fresh greens, a glass of wine, and some buttery, tender lobster for a legendary pairing with perfectly cooked filet mignon steaks.
What is lobster and steak called?
What is this? We typically serve simple sides of steamed green beans and dinner rolls, but if you’re feeling indulgent, you can pick up an extra lobster tail and make some Lobster Mashed Potatoes to serve as a side dish. The natural flavors of the steak and lobster should be the focus of this dinner.