Decadent Surf and Turf

This luxurious surf and turf lobster sauce recipe elevates a special occasion dinner into a restaurant-worthy experience without the hefty price tag. The velvety sauce brings together the best of land and sea, creating harmony between tender beef and sweet lobster.

I created this recipe for my husband's birthday dinner last year when we couldn't get reservations at our favorite steakhouse. He declared it better than any restaurant version, and it's become our go-to celebration meal ever since.

Ingredients

• Beef filet mignon steaks perfect for their tenderness and mild flavor that complements lobster beautifully
• Lobster tails provide sweet delicate meat that becomes luxurious when bathed in the sauce
• Olive oil for a high heat sear that creates a beautiful crust on the steak
• Butter adds richness and helps create the silky texture in the sauce
• Garlic infuses the sauce with aromatic depth
• Heavy cream creates the luxurious base for the sauce
• Chicken or vegetable broth thins the cream while adding savory notes
• Lemon juice brightens the sauce and balances the richness
• Salt and black pepper enhance the natural flavors of both proteins
• Fresh parsley adds color and a fresh herbal note

How To Make Surf and Turf Lobster Sauce

Prepare the steaks

Season filet mignon generously with salt and freshly ground black pepper on all sides. Allow steaks to come to room temperature for about 20 minutes while you prepare other ingredients. Heat olive oil in a heavy skillet over medium high heat until just smoking. Gently place steaks in the pan without overcrowding and sear undisturbed for 3 to 4 minutes until a deep golden crust forms. Flip once and cook another 3 to 4 minutes for medium rare. Remove to a warm plate and tent loosely with foil to rest.

Cook the lobster

Fill a pot with enough water to cover the lobster tails and bring to a gentle boil. Add lobster tails and cook for 5 to 6 minutes until the shells turn bright red and the meat becomes opaque. Remove immediately to avoid overcooking. Once cool enough to handle carefully remove meat from shells by cutting through the underside of the shell with kitchen shears. Slice the lobster meat into medallions about 1cm thick.

Create the sauce

Return the same skillet used for the steaks to medium heat retaining all the flavorful fond from searing. Add butter and allow to melt completely. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Add heavy cream and lemon juice stirring constantly. Allow sauce to simmer gently for 2 to 3 minutes until it coats the back of a spoon.

Plate the dish

Place rested steaks in the center of warmed dinner plates. Arrange lobster medallions artfully alongside or atop the steaks. Spoon the warm sauce generously over both proteins allowing it to pool slightly around the plate. Sprinkle with freshly chopped parsley just before serving for a pop of color and freshness.

My secret to this recipe is using the steak drippings as the foundation for the sauce. The first time I made this I almost cleaned the pan before starting the sauce not realizing those browned bits are pure gold for flavor development. Now I guard those precious drippings like treasure.

Perfect Pairings

This elegant surf and turf deserves thoughtful accompaniments. I recommend serving it with roasted asparagus spears and garlic mashed potatoes to soak up the delicious sauce. For wine a medium bodied Pinot Noir balances beautifully with both the beef and lobster without overwhelming either protein. If you prefer white wine a lightly oaked Chardonnay works wonderfully.

Make Ahead Options

While best served immediately you can prepare components in advance for a stress free dinner party. Cook the lobster up to 8 hours ahead and store refrigerated. Bring to room temperature before final plating. The sauce can be made a day ahead and gently reheated adding a splash of cream if needed to restore the silky texture. The steaks should always be cooked just before serving for best results.

Customizing Your Surf and Turf

This recipe works as a fantastic foundation that can be personalized to your preferences. Try adding a tablespoon of cognac or brandy to the sauce for a more complex flavor profile. For a hint of luxury stir in a teaspoon of truffle butter at the very end of sauce preparation. If lobster is unavailable or beyond your budget large shrimp make an excellent substitute while still maintaining that surf and turf experience. The recipe scales easily for larger dinner parties simply maintain the same cooking times and ratios.

Recipe FAQs

→ How do I know when my filet mignon is perfectly cooked?

For medium-rare filet mignon (the most popular doneness), cook until the internal temperature reaches 130-135°F (54-57°C). The steak should be seared on the outside but still pink and juicy in the center. Let it rest for 5 minutes after cooking to allow juices to redistribute throughout the meat.

→ Can I prepare the lobster tails ahead of time?

While it's best to cook lobster tails just before serving, you can prepare them up to an hour ahead by slightly undercooking them, then reheating briefly in the sauce just before serving. This helps maintain their tender texture and prevents overcooking.

→ What sides pair well with surf and turf?

Classic pairings include roasted asparagus, garlic mashed potatoes, or a simple risotto. A light side salad with a vinaigrette dressing also works well to balance the richness of the dish. For a complete luxury experience, serve with crusty bread for dipping in the delicious sauce.

→ How can I thicken the sauce if it's too thin?

If your sauce needs thickening, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Whisk this mixture into the simmering sauce and continue cooking for about 1-2 minutes until it reaches your desired consistency.

→ What wine pairs best with this dish?

A full-bodied white wine like an oaked Chardonnay complements both the beef and lobster beautifully. Alternatively, a medium-bodied red wine such as Pinot Noir works well with the beef while still being light enough not to overpower the delicate lobster flavor.

→ Can I substitute the lobster with another seafood?

Yes, large shrimp or scallops make excellent alternatives to lobster in this dish. Cook them briefly until just opaque, as they tend to cook faster than lobster. The sauce works wonderfully with any seafood, though you may want to reduce cooking time accordingly.