Surf and Turf (Steak and Lobster) Recipe

Ingredients

• 4 tablespoons unsalted butter (room temperature)
• 2 teaspoons minced shallot
• 1 garlic clove (minced)
• 2 teaspoons minced fresh parsley
• 2 lobster tails (5-6 ounces each)
• 2 tablespoons fresh lemon juice
• 2 4-ounce filet mignon steaks (room temperature)
• 2 tablespoons olive oil (divided)
• 2 teaspoons kosher salt
• 1 ½ teaspoons black pepper
• Lemon wedges (for serving)

Instructions

1. Combine
2. Make the compound butter. In a small bowl, use a fork to combine the softened butter, shallot, garlic, and parsley.
3. Refrigerate
4. Transfer the butter mixture to a sheet of wax paper or plastic wrap. Form the mixture into a 1 ½-inch thick log. Roll tightly and freeze for 10 minutes to solidify, then refrigerate until ready to use.
5. Preheat the oven to 375°F, positioning a rack in the center. Line a baking sheet with aluminum foil and spray with nonstick spray; set aside.
6. Split
7. Prepare the lobster tails. Using kitchen shears, carefully split the top shells of the lobster tails in half lengthwise. Gently insert an upside-down teaspoon between the underside of the shell and the meat and loosen the meat.
8. Drizzle
9. Place the lobster tails on the prepared baking sheet. Drizzle each with lemon juice. Slice 1 pat of compound butter for each lobster tail, cut each pat of butter in half and arrange the two pieces on top of the meat; set aside.
10. Season
11. Prepare the steaks. Drizzle the steaks with 1 tablespoon olive oil, then season both sides with salt and pepper.
12. Sear
13. Heat the remaining oil in a cast iron skillet over medium-high heat. Add the steaks and sear for 1-2 minutes per side, then place the skillet in the oven and cook for 4-8 minutes, until the steaks reach the desired doneness (for medium-rare: a thermometer should read 125-130°F; medium: 135°F; medium-well: 145°F).
14. Cook
15. At the same time, place the lobster tails in the oven. Cook for 6-8 minutes until meat is firm and opaque.
16. Rest
17. Remove the steaks from the oven and allow them to rest for 5 minutes while the lobster finishes cooking.
18. Serve
19. To serve, arrange the filets and lobster on individual serving plates, top each filet with a pat of compound butter, and garnish with lemon wedges.