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. Juicy bavette steak and tender lobster tails are lavished with a rich garlic herb butter, creating a symphony of flavors that will impress any guest. Paired with bright lemony roasted green beans and velvety mashed potatoes swirled with crème fraîche and chives, this meal is pure indulgence.

Whether you’re celebrating a special occasion or simply craving a decadent dinner, this recipe delivers restaurant-quality results without the reservation. The key is in the garlic herb butter-it does double duty, basting the lobster and melting over the steak. The creamy potatoes and tangy green beans round out the plate for a perfectly balanced, unforgettable meal.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView 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 400°F (200°C). Bring a large pot of salted water to a boil for the potatoes.
2. Wash and trim the green beans. Cut the potatoes into 1-inch chunks. Zest and juice the lemon. Finely chop the chives.
3. Toss the green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast for 15-20 minutes until tender and lightly browned. Squeeze lemon juice over them before serving.
4. Meanwhile, add the potato chunks to the boiling water and cook until fork-tender, about 12-15 minutes. Drain and return to the pot.
5. Mash the potatoes with butter, crème fraîche, lemon zest and half the chives. Season with salt and pepper to taste. Keep warm.
6. Pat the bavette steak dry and season generously with the bold & savory steak spice, salt and pepper. Heat a cast-iron skillet over high heat with cooking oil. Sear the steak for 3-4 minutes per side for medium-rare or to your liking. Remove from skillet and let rest.
7. Using kitchen shears, cut the lobster tails in half lengthwise along the top shell. Place them in the same skillet (or a baking dish) and brush with garlic herb butter. Roast in the oven for 8-10 minutes until the meat is opaque and cooked through.
8. Slice the rested steak against the grain. Serve the steak and lobster tails with a dollop of remaining garlic herb butter on top. Accompany with the lemony green beans and chive crème fraîche mashed potatoes. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use frozen lobster tails?

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

What can I substitute for crème fraîche?

Sour cream or Greek yogurt mixed with a little heavy cream can be used as a substitute.

How do I know when the steak is done?

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