Surf and Turf with Old Bay Butter Steak and Lobster

Transform your dinner table into a fine-dining experience with this surf and turf masterpiece. Juicy bavette steak and tender lobster tails are basted with a rich, smoky Old Bay butter, then paired with crispy oven fries and a bright Caesar salad. A creamy lemon garlic sauce adds the perfect finishing touch for dipping.

This dish brings together the best of land and sea, with bold flavors and elegant presentation that will impress any guest. Best of all, it comes together in your own kitchen without the need for a reservation.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and cut potatoes into 1/2-inch thick fries. Toss with a drizzle of oil, salt and half the Old Bay seasoning. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While fries bake, prepare the lobster tails. Using kitchen shears, cut down the center of the top shell and gently pull the meat upward, resting it on the shell. Pat dry and season with salt and pepper.
3. Make the Old Bay butter: In a small bowl, mix softened butter (about 2 tablespoons) with the remaining Old Bay seasoning. Set aside.
4. Heat a cast-iron skillet over medium-high heat. Pat the bavette steak dry and season generously with salt and pepper. Sear for 3-4 minutes per side for medium-rare or to your liking. In the last minute, add a tablespoon of Old Bay butter to the pan and baste the steak. Remove steak and let rest.
5. In the same skillet, add the lobster tails, meat side down and sear for 2 minutes. Flip, add remaining Old Bay butter and cook for 3-4 minutes, basting occasionally, until lobster is opaque and cooked through.
6. For the creamy lemon garlic sauce: In a small bowl, combine mayonnaise, juice of half the lemon and minced garlic. Stir until smooth. Season with salt and pepper to taste.
7. Assemble the Caesar salad: In a large bowl, toss mixed greens with Caesar dressing, croutons and shaved Parmesan. Squeeze a little lemon juice over the top.
8. Slice the rested steak against the grain. Plate the steak, lobster, fries and salad. Serve the creamy lemon garlic sauce on the side for dipping. Garnish with lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye, sirloin or filet mignon. Adjust cooking time based on thickness.

How do I know when the lobster is cooked?

Lobster is done when the meat turns opaque white and the internal temperature reaches 140°F. Avoid overcooking to keep it tender.

Can I make the sauce ahead of time?

Yes, the creamy lemon garlic sauce can be made up to a day in advance and stored in the refrigerator.