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. Perfectly seared ranch steak and tender lobster tails are lavished with a rich garlic herb butter, creating a symphony of flavors that will impress any guest.

Alongside, enjoy roasted broccoli brightened with fresh lemon and the creamiest mashed potatoes you’ve ever tasted-thanks to a secret blend of butter, chives and crème fraîche. This meal is a celebration of indulgence, yet surprisingly simple to prepare.

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Ingredients

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Mince the chives, reserving 1 teaspoon for later. Zest the lemon, then halve it; slice one half into ¼-inch-thick rounds. Using kitchen shears, cut along the underside of each lobster tail shell, leaving the meat intact and stopping at the tail. Gently pull the shell apart to expose the meat (do not remove it from the shell).
2. Dice the potatoes into ½-inch pieces. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain and return the potatoes to the pot. Mash with crème fraîche and 1 tablespoon of plain butter until smooth and creamy, adding splashes of the reserved liquid as needed. Stir in the remaining chives (except the reserved teaspoon) and season with salt and pepper. Cover to keep warm.
3. While the potatoes cook, cut the broccoli florets into bite-size pieces if needed. Toss the broccoli and lemon rounds on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and crispy, 15-20 minutes. Carefully toss with half of the lemon zest. Meanwhile, place the garlic herb butter in a small microwave-safe bowl and microwave until just softened, 5-10 seconds.
4. Pat the steak dry with paper towels and season all over with half of the steak spice, salt and pepper. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the steak and cook to your desired doneness, 3-6 minutes per side. Turn off the heat, transfer the steak to a cutting board and cover loosely with foil. Wipe out the pan.
5. Return the same pan to medium-high heat. Add the lobster tails cut sides up with a splash of water. Cover and cook until the lobster is slightly opaque and almost cooked through, about 3 minutes. Uncover, add half of the softened garlic herb butter (reserve the rest for serving) and spoon the melted butter over the lobster until the meat is opaque and cooked through, about 1 minute more. Stir in the reserved 1 teaspoon chives and the remaining lemon zest. Season with salt and pepper.
6. Thinly slice the steak against the grain. Using a chef’s knife, halve the lobster tails lengthwise. Divide the steak, lobster, potatoes and broccoli among plates. Dollop the steak with the remaining softened garlic herb butter. Spoon any melted garlic herb butter from the pan over the lobster. Cut the remaining lemon half into wedges and serve on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

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

What can I substitute for crème fraîche?

Sour cream or full-fat Greek yogurt can be used as a substitute.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.