Surf and Turf with Garlic Herb Butter Steak and Lobster Tail

Bring the elegance of a fine dining experience to your own kitchen with this surf and turf masterpiece. Juicy ranch steaks and tender lobster tails are lavished with a rich garlic herb butter, creating a symphony of flavors that will impress any guest.

Alongside, enjoy bright lemony roasted broccoli and velvety mashed potatoes elevated with crème fraîche and fresh chives. This meal is perfect for a special occasion or when you simply want to treat yourself to something extraordinary.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Add them to the boiling water and cook until tender, about 15 minutes.
3. While the potatoes cook, cut the broccoli into small florets. Toss with olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly browned.
4. Pat the steak dry with paper towels. Season generously with Bold & Savory Steak Spice, salt and pepper on both sides.
5. Heat a skillet over medium-high heat with cooking oil. Sear the steak for 3-4 minutes per side for medium-rare or to your desired doneness. Remove from skillet and let rest.
6. Using kitchen shears, cut the lobster tails lengthwise along the top shell. Gently pull the meat slightly out of the shell, keeping it attached at the tail end.
7. In a small bowl, combine the garlic herb butter with a squeeze of lemon juice. Brush the lobster meat with some of the butter.
8. Place the lobster tails in the same skillet (or a baking dish) and roast in the oven for 8-10 minutes, until the meat is opaque and cooked through.
9. While the lobster roasts, drain the potatoes and return them to the pot. Mash with butter, crème fraîche and a splash of milk if needed. Season with salt and pepper. Fold in finely chopped chives.
10. Zest the lemon and sprinkle the zest over the roasted broccoli. Squeeze a little lemon juice over the top.
11. Slice the rested steak against the grain. Serve the steak and lobster tail with a dollop of remaining garlic herb butter on top, alongside the lemony broccoli and chive mashed potatoes.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator overnight before cooking.

What can I substitute for crème fraîche?

Sour cream or Greek yogurt can be used as a substitute, though the texture may be slightly different.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium and 150°F for medium-well.