Save on Pinterest

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 when you serve them this surf and turf dish. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    4 servings


  • 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 zest
  • 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 zest, 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 and refrigerate for 30 minutes or until firm.
  • For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.
  • Preheat oven to 375°. 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, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes.
  • Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
  • Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
Nutrition Facts
1 serving: 793 calories, 52g fat (26g saturated fat), 355mg cholesterol, 1289mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 69g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • SassyLacey
    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.

  • ILoveYouThisMuch
    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!

  • mamaofdogs
    Feb 9, 2013

    pretty good

  • brownma
    Feb 7, 2013

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

  • ALWood2
    Feb 7, 2013

    No comment left

  • TexasDebby
    Feb 6, 2013

    No comment left

  • gardrail
    Feb 6, 2013

    No comment left

  • jmeyers
    Feb 6, 2013

    No comment left

  • jzmndreams
    Feb 6, 2013

    No comment left

  • Grandonna
    Feb 6, 2013

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