This surf and turf recipe offers all the elegance of a steakhouse meal without leaving the house. Our recipe creates a perfectly seared filet mignon topped with herb butter, and a succulent lobster tail stuffed with lemony crumb topping.
Instructions
1
Prepare the herb mixture
2
In a small skillet, saute the garlic in 2 teaspoons of oil until tender, and remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and sauteed garlic.
3
Make the herb butter
4
Set aside 1/2 cup of the herb mixture for the crumb topping. Add the softened butter to the remaining herb mixture and mix well. Shape the butter into a 1-inch-thick log. Wrap and refrigerate for 30 minutes or until firm.
5
Make the crumb topping
6
For the crumb topping, combine the bread crumbs, melted butter and reserved herb mixture. Set aside.
7
Prepare the lobster tails
8
Preheat the oven to 375°F. Split the lobster tails in half lengthwise. With the cut side up, use scissors to cut along the edge of the shell and loosen the cartilage covering the tail meat from the shell. Remove and discard cartilage. Editor's Tip: If you've never prepared lobster tails before, check out the step-by-step images in our broiled lobster tail recipe.
9
Bake the lobster tails
10
Place the lobster tails on a baking sheet, and top with the crumb topping. Bake, uncovered, until the meat is firm and opaque and the crumbs are golden brown, 15 to 20 minutes.
11
Cook the steaks
12
Meanwhile, sprinkle the steaks with coarse pepper. In a large skillet over medium heat, cook the steaks in the remaining oil until the meat reaches the desired doneness, four to five minutes on each side. A meat thermometer inserted in the thickest part of the steak should read: Medium-rare: 135° Medium: 140° Medium-well: 145° Editor's Tip: These steaks will become dry and tough if overcooked, so pay attention to the meat's internal temperature. The temperature will continue to rise as it rests, so pull the steaks when they're 10° below the desired doneness. For more tips on cooking steak, check out our cast-iron steak recipe.
13
Serve with butter
14
Unwrap the herb butter. Cut four 1/4-inch slices from the log. Place one slice on each steak. Serve with lobster. Editor's Tip: Rewrap the remaining butter, and store it in the refrigerator for one week (or in the freezer for up to three months). Use it in any recipe that uses regular butter, like mashed potatoes, buttered pasta or garlic bread.
