Surf & Turf Recipe
Surf & Turf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.

Ingredients

  • 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

Directions

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. Refrigerate for 30 minutes or until firm.
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 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.
Originally published as Surf & Turf in Taste of Home Christmas Annual Annual 2011, p35

Nutritional Facts

1 serving: 793 calories, 52g fat (26g saturated fat), 355mg cholesterol, 1289mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 69g protein.

  • 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
  1. 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.
  2. Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.
  3. For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
  4. 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.
  5. 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.
  6. 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 thermometer should read 145°; medium, 160°; well-done, 170°).
  7. 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.
Originally published as Surf & Turf in Taste of Home Christmas Annual Annual 2011, p35

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SassyLacey User ID: 4962891 192880
Reviewed Mar. 30, 2013

"This was the worst lobster that I have ever tried to prepare. Husband hated it. A waste of money and time. Neither of us could eat it. Thankfully we had steak to go with our Valentine dinner as well as lobester so all was not lost."

MY REVIEW
ILoveYouThisMuch User ID: 5607396 113665
Reviewed Feb. 26, 2013

"Okay, first the steak was just okay but I don't think that was the recipe's fault. The lobster tail was absolutely amazing! We're going to eat it again this week!"

MY REVIEW
mamaofdogs User ID: 6376931 180006
Reviewed Feb. 9, 2013

"pretty good"

MY REVIEW
brownma User ID: 3903855 180005
Reviewed Feb. 7, 2013

"TexasDebby . . . . How RUDE! ! ! ! !"

MY REVIEW
Grandonna User ID: 4894237 151070
Reviewed Feb. 6, 2013

"I am definitely going to make this for my husband and I for Valentines Day. This looks awesome!"

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