Grilled Surf and Turf: Lobster Tails with Bavette Steak and Black Truffle Butter

Fire up the grill or heat a skillet for an unforgettable surf and turf experience. This recipe pairs tender bavette steak with succulent lobster tails, all crowned with a luscious black truffle compound butter. Whether you’re celebrating a special occasion or simply craving something extraordinary, this dish delivers bold flavors and impressive presentation.

The key to success is simplicity: season the steak and lobster well, cook to perfection and let the truffle butter melt over the top. With just a few ingredients and straightforward techniques, you can create a restaurant-worthy meal in your own kitchen. Get ready to double the protein and double the fun!

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Ingredients

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

3 ounce Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the bavette steak dry with paper towels. Season generously on both sides with salt and pepper or your favorite grilling spice blend.
2. For the grill: Preheat your grill to medium-high heat and lightly oil the grates. Grill the steak to your desired doneness, about 4-8 minutes per side depending on thickness and preference. Remove from grill and let rest for a few minutes before slicing thinly against the grain. Top with as much black truffle butter as you like, letting it melt over the warm meat.
3. For the stovetop: Heat a drizzle of cooking oil in a large skillet over medium-high heat. Cook the steak to desired doneness, about 5-7 minutes per side. Let rest, then slice thinly against the grain and top with black truffle butter.
4. Prepare the lobster tails: Using kitchen shears, cut lengthwise along the underside of each tail, stopping at the tail fin. Gently pull the shell apart to expose the meat, but leave the meat attached at the tail. Season the exposed meat with salt and pepper.
5. For the grill: Place the lobster tails flesh side down on the oiled grill grates over medium-high heat. Cook until grill marks appear and the meat starts to turn opaque, about 2-3 minutes. Flip and cook on the shell side until the lobster is cooked through, another 2-3 minutes. Remove from grill and use a chef’s knife to halve each tail lengthwise. Top with black truffle butter.
6. For the stovetop: Heat a large skillet over medium-high heat. Place the lobster tails flesh side up in the skillet and add a splash of water. Cover and cook until almost cooked through, about 3 minutes. Uncover, add 2 tablespoons of black truffle butter and spoon the melting butter over the lobster until fully cooked, about 1 minute. Halve lengthwise and top with additional truffle butter if desired.

Recipe Tips

FAQ

Can I use frozen lobster tails?

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

What can I substitute for black truffle butter?

Regular butter mixed with a few drops of truffle oil or simply plain butter will work, though the flavor will be less intense.

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. Or use the finger test.