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Surf & Turf

 Surf & Turf
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant. —Taste of Home Test Kitchen
4 ServingsPrep: 25 min. + chilling Bake: 15 min.


  • 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.

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Surf & Turf (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 793 calories, 52 g fat (26 g saturated fat), 355 mg cholesterol, 1,289 mg sodium, 10 g carbohydrate, 1 g fiber, 69 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.