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.

On the side, enjoy bright lemony roasted broccoli and velvety mashed potatoes elevated with crème fraîche and fresh chives. This meal is a celebration of indulgence and simplicity, perfect for a special occasion or a weekend treat.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Bring a pot of salted water to a boil. Dice the potatoes into 1-inch cubes. Add the potatoes to the boiling water and cook until tender, about 15-20 minutes. Drain and return to the pot.
2. While the potatoes cook, cut the broccoli into small florets. On a baking sheet, toss the broccoli with olive oil, salt and pepper. Roast in the oven for 15-20 minutes until tender and lightly browned. Squeeze lemon juice over the broccoli before serving.
3. Pat the bavette steak dry with paper towels. Season generously with salt, pepper and the bold & savory steak spice. Heat a skillet over medium-high heat with cooking oil. Sear the steak for 3-4 minutes per side for medium-rare or to your desired doneness. Remove the steak from the skillet and let it rest.
4. In the same skillet, reduce the heat to medium. Add the garlic herb butter and the lobster tails, shell side down. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes, basting the lobster with the butter. Remove from heat.
5. Mash the cooked potatoes with butter and crème fraîche until smooth. Stir in the chopped chives and season with salt and pepper to taste.
6. Slice the rested steak against the grain. Serve the steak and lobster tails with a generous drizzle of the garlic herb butter from the skillet. Accompany with the lemony broccoli and chive crème fraîche mashed potatoes.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time based on thickness.

How do I know when the lobster tail is cooked?

The lobster meat will turn opaque and firm. It should reach an internal temperature of 140°F. Avoid overcooking to keep it tender.

Can I make the mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes up to a day ahead. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.