Surf and Turf with Garlic Herb Butter Steak and Lobster Tails

Bring the elegance of a fine dining experience to your own kitchen with this surf and turf masterpiece. Juicy bavette steak and tender lobster tails are lavished with a rich garlic herb butter, creating a symphony of flavors that will impress any guest. Paired with bright lemony roasted green beans and luxuriously creamy mashed potatoes swirled with chives and crème fraîche, this dish is a celebration of indulgence and comfort.

Whether you’re marking a special occasion or simply treating yourself to a memorable meal, this recipe delivers restaurant-quality results without the reservation. The key is in the details: perfectly seared steak, succulent lobster basted in herb butter and silky potatoes that melt in your mouth. Follow our step-by-step guide to create a dinner that feels both extravagant and achievable.

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Ingredients

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Mince chives; reserve 1 teaspoon for garnish (2 teaspoons for 4 servings). Zest and halve the lemon; slice half into ¼-inch-thick rounds. Using kitchen shears, cut along the underside of each lobster tail shell, stopping at the tail and pull the shell apart to expose the meat (do not remove the meat from the shell).
2. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to the pot. Mash with crème fraîche and 1 tablespoon plain butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of reserved cooking liquid as needed. Stir in remaining chives and season with salt and pepper. Cover to keep warm.
3. While potatoes cook, trim green beans if necessary. Toss green beans and lemon rounds on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until green beans are tender, 12-15 minutes. Carefully toss with half the lemon zest. Meanwhile, place garlic herb butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds.
4. Pat steak dry with paper towels; season all over with half the steak spice (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer steak to a cutting board and cover loosely with foil. Wipe out the pan.
5. Heat the same pan over medium-high heat. Add lobster tails, cut sides up, with a splash of water. Cover and cook until lobster is slightly opaque and almost cooked through, about 3 minutes. Uncover and add half the softened garlic herb butter (save the rest for serving); spoon melted butter over lobster until meat is opaque and cooked through, about 1 minute more. Stir in reserved chives and remaining lemon zest; season with salt and pepper. Turn off heat; transfer lobster tails to cutting board.
6. Thinly slice steak against the grain. Using a chef’s knife, halve lobster tails lengthwise. Divide steak, lobster, potatoes, green beans and lemon rounds between plates. Dollop steak with remaining softened garlic herb butter. Spoon any melted garlic herb butter from the pan over lobster. Cut remaining lemon into wedges; serve on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette steak with flank steak, sirloin or ribeye. Adjust cooking time as needed.

Can I prepare the mashed potatoes ahead of time?

Yes, you can make the mashed potatoes up to a day in advance. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt mixed with a little heavy cream can be used as a substitute for crème fraîche.