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. Perfectly seared ranch steak and succulent lobster tail are both enhanced with a luscious garlic herb butter, creating a harmonious blend of land and sea flavors. The meal is rounded out with bright lemony roasted broccoli and velvety mashed potatoes enriched with crème fraîche and fresh chives.

This recipe is designed for home cooks who want to impress without the fuss. With simple techniques and a handful of quality ingredients, you can create a memorable dinner that looks and tastes like it came from a high-end bistro. The key is in the garlic herb butter, which doubles as both a basting sauce and a finishing touch, ensuring every bite is rich and aromatic.

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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

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Mince chives; reserve 1 teaspoon for later (use remaining in step 2). 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 sides of the shell 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 potatoes with crème fraîche and 1 tablespoon butter 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 necessary. 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, salt and pepper. Heat a drizzle of vegetable 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; serve on the side.

Recipe Tips

FAQ

Can I use frozen lobster tails?

Yes, but thaw them completely in the refrigerator before cooking. Pat dry before using.

What can I substitute for crème fraîche in the mashed potatoes?

You can use sour cream or full-fat Greek yogurt for a similar tangy creaminess.

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. Let rest before slicing.