YOU GUYS! I made surf and turf steak and lobster tail and I’m SO excited. Let’s talk about this.
In case you haven’t noticed, I may have been creating a Valentine’s Menu this year, and by “may” I mean yes I have. We’ve got surf and turf steak and lobster tail, a little broccoli and cauliflower side dish, and of course molten chocolate cake (themed cocktail also on its way because yes please).
First off, lobster tail is actually WAY easier than you’d think! The only struggle I have with them is cutting through the shell, but my poor kitchen shears are beyond dull. They can barely cut string let alone a shell!
However, I’ve discovered a very handy trick that really helps, dull shears and all. If you cut the spot on the underside of the lobster tail where the legs meet the shell, it’s a LOT easier. It loosens up the shell a bit.
Ok so step by step surf and turf steak and lobster tail:
1. Rinse tails, pat dry and place on a baking sheet.
2. Using shears, cut the shells down the center to the base, stopping before cutting through the base. If you’re having trouble, cut through the spot where the legs meet the shell on the underside of the lobster.
3. Using a spoon, separate the lobster from the shell.
4. Open up the shell a little bit, grab the meat and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam.
5. Make a shallow cut along the center of the meat and layer it over the sides of the shell.
6. Brush with lemon garlic butter and bake. Boom.
Awesome right??? I had NO idea. While the lobster is baking, sear up your steak, throw it in the oven until cooked to desired doneness.
Surf and turf steak and lobster tail = Date night staple from now on. Valentine’s Day entrée anyone??Print
- 2 rib eye steaks around 14 ounces total, or 1 cut in half
- 2 lobster tails, around 4 ounces each
- 1/2 cup (1 stick) butter, softened
- 2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley
- 1 teaspoon salt and pepper
- 1 teaspoon extra virgin olive oil
- Preheat oven to 425°F. Rinse lobster tails, pat dry and place on a baking sheet. Pat steak dry and season with a teaspoon salt and pepper. Set aside.
- In a small bowl, combine butter, lemon juice, garlic powder and parsley. Set aside.
- Using shears, cut the lobster shells down the center to the base, stopping before cutting through the base. Using a spoon, separate the lobster from the shell.
- Open up the shell a little bit, grab the meat and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam. Make a shallow cut along the center of the meat and layer it over the sides of the shell.
- Melt 2 tablespoons of the compound butter. Brush the lobster meat with the butter.
- Heat 1 tablespoon of olive oil in a medium, oven safe skillet over medium high heat. Add steaks to the skillet and sear for 2 minutes on each side. Place the steaks in the oven and cook for 4-5 minutes for rare to medium rare. Remove from heat and let rest for 5 minutes.
- As soon as you start searing the steaks, put the lobsters in the oven on a middle rack. Bake for 10-15 minutes, until lobster is firm and opaque but not rubbery.
- Top both the steak and lobster with slabs of the compound butter. Serve immediately.
I served my surf and turf with a side of roasted parmesan broccoli and cauliflower + a few cherry tomatoes added into the mix!