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 bathed in a rich garlic herb butter, creating a symphony of flavors that will impress any guest.

Paired with bright lemony roasted broccoli and velvety mashed potatoes swirled with crème fraîche and chives, this meal is a celebration of textures and tastes. Perfect for date night or a special occasion, it’s easier than you think to pull off.

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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 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 Vegetable 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. Preheat oven to 425°F with rack in top position. 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, leaving the meat intact and stopping at the tail. Pull the shell sides apart to expose the meat (do not remove meat from 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 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, cut broccoli florets into bite-size pieces if needed. Toss broccoli and lemon rounds on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until broccoli is golden brown and crispy, 15-20 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, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board and cover loosely with foil. Wipe out 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.
6. Thinly slice steak against the grain. Using a chef’s knife, halve lobster tails lengthwise. Divide steak, lobster, potatoes and broccoli between plates. Dollop steak with remaining softened garlic herb butter. Spoon any melted garlic herb butter from pan over lobster. Cut remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, thaw them completely in the refrigerator before cooking.

What if I don't have steak spice?

You can substitute with a mix of salt, pepper, garlic powder and paprika.

How do I know when the steak is done?

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