Lobster and steak are both considered delicacies, making a perfect mean for any occasion. They are both delicious and provide a beautiful presentation on a table. The pairing actually became popular in the late 60s, and were coined surf and turf dinners. It is fortunate not to have to choose between the two meats, as the dish is still quite popular today.
There are several ways to serve these two decadent proteins. Here are six of our favorite lobster and steak recipes to get you started.
1. Easy Surf and Turf
Keep things simple, and start your evening right with this Easy Surf and Turf for Two recipe from Kitchen Swagger. This surf and turf recipe combines seared strip steak with butter-drenched lobster tails.
You'll need the following ingredients:
- One 12-ounce New York strip steak, cut in half
- 2 fresh Maine lobster tails
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 3 cloves garlic, 1 minced
- 2 tablespoons fresh minced parsley
- 1 tablespoon grated Parmesan cheese
- Salt and pepper to taste
- 3 Ritz crackers, crushed
- 1 sprig fresh rosemary
Cooking Directions:
Remove the steak from the refrigerator a half-hour before cooking to bring it to room temperature. Meanwhile, heat the oven to 425 F. To prepare the lobster tails, cut through the center of each shell with a pair of kitchen shears, and then cut eat tail in half using a sharp knife.
In a small bowl, combine 2 tablespoons of melted butter, olive oil, minced garlic, parsley, Parmesan cheese, and salt and pepper. Slather the seasoned butter on the lobster tails. Place the lobster tails flesh side up onto a baking sheet, sprinkle the tops with the crushed Ritz crackers and set them aside.
Cut the steak in half and season both sides with salt and pepper. In a cast iron skillet, heat 2 tablespoons of butter over high heat. As you wait for the skillet to get hot, place the lobster tails in the oven to bake them for 15 minutes.
Place the steak halves in the skillet and sear for two minutes per side. Add two cloves of garlic and the rosemary sprig and transfer the skillet to the oven. Bake the steak halves for 5 to 6 minutes for medium-rare doneness. If the steak is more or less than 12 ounces, adjust the time accordingly.
Remove the steaks from the oven and trickle a stream of pan drippings over the tops. After your lobster is done baking, serve each steak half with 2 halves of lobster tails and garnish with rosemary if you wish. You might serve this easy surf and turf with classic sides like creamy mashed potatoes, sautéed asparagus, or a refreshing green salad.
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2. Bacon-Wrapped Steak With Lobster
If you're looking for an elegant, flavorful meal that's easy to make and sure to impress, try this Lobster Colorado recipe provided by Allrecipes. With this recipe, you'll wrap four juicy filet mignons with bacon and top them with buttery chopped lobster meat.
You'll need the following ingredients:
- Four 8-ounce filets mignons
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 slices bacon
- 1/2 cup butter, divided
- 1 teaspoon Old Bay Seasoning, divided
- 8 ounces lobster tail meat, cleaned and chopped
Cooking Directions:
Heat the oven to 500 F. Sprinkle the filets mignons with the garlic powder, salt and pepper. Wrap a slice of bacon around each fillet and keep it in place with a toothpick. Place the bacon-wrapped fillets on a broiling pan, and broil until you reached the desired doneness or about 8 minutes per side for medium-rare. Adjust the time accordingly if the fillets are smaller or larger.
Meanwhile, melt 1/4 cup of butter with a 1/2 teaspoon of Old Bay over medium heat. Stir in the lobster meat and cook until the meat is firm and opaque. Top the cooked filets mignons with the lobster meat and place them back in the oven. Broil until the lobster meat starts to brown.
In a small saucepan, heat the remaining butter over medium-high heat. Cook the butter until it browns. Drizzle the browned butter over the fillets and sprinkle the rest of the Old Bay on top.
3. Asian Fusion Surf and Turf Sandwich
You'll shower your taste buds with flavor when you bite into this Tokyo-inspired Steak and Miso Butter Lobster Sandwich. This recipe, provided by I am a Food Blog, calls for vacuum seal bags and a sous vide machine to cook the meat to perfection.
You'll need the following ingredients:
- 1/2 pound boneless rib-eye steak
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 2 fresh Maine lobster tails
- 1 tablespoon miso
- 1 sprig dill, chopped
- 3 slices white bread
- Mayonnaise
- Wasabi
- Thin tomato slices
- Baby pea shoots
Cooking Directions:
Fill a large pot with water and set the sous vide machine to 130 F. Sprinkle the steak with salt and pepper. Place the seasoned steak and 1 tablespoon of butter in a vacuum seal bag. Place the bag in the pot of water and cook for 30 minutes.
Meanwhile, carefully remove the shells from the lobster tails. You can use kitchen shears to help you remove the shells. Place the lobster meat, 1 tablespoon of butter, miso and pepper in a vacuum seal bag. Once the steak has cooked for half an hour, add the lobster bag to the water and cook for an additional 30 minutes.
After the steak has cooked for an hour, take it out of the bag and pat lightly to dry. Heat a cast iron skillet over high heat and sear each side of the steak for about 1 to 2 minutes per side until it forms a crust. Remove the steak from the skillet and set aside.
While the steak sears, remove the lobster from the bag. Pour the miso butter from the bag into a bowl. Cut the lobster into chunks and mix it with the butter. Add the dill and salt and pepper if desired.
Toast the bread. Cut the steak into thin slices going against the grain. To assemble the sandwich, spread mayonnaise and wasabi on a slice of bread, and then top with steak slices, tomato, and a second piece of toast. Next, add the lobster meat, pea shoots, and season with salt and pepper. Add the last slice of bread and a drizzle of miso butter.
4. Creamy Lobster and Steak Linguine
You can't go wrong with a creamy pasta dish loaded with tender beef and luscious lobster. Try this comforting and delicious Steak and Lobster Linguine recipe from Kudos Kitchen by Renée.
You'll need the following ingredients:
- 3/4 cup white wine, divided
- Three 5-ounce lobster tails
- 8 ounces filet mignon, thinly sliced
- Salt and pepper to taste
- 4 tablespoons butter, divided
- 1/4 cup heavy cream
- 1/8 teaspoon Old Bay Seasoning
- 1 pound linguine, cooked and drained
- 3 tablespoons chopped fresh parsley, optional
Cooking Directions:
In a skillet, add a 1/2 cup of white wine. Bring the wine to a simmer and add the lobster tails. Over medium-high heat, cover and cook the lobster tails for 5 to 7 minutes. Remove the lobster tails from the skillet. Pour the wine and lobster juice from the skillet into a bowl and set aside. Wipe the skillet clean.
Sprinkle the filet mignon with salt and pepper. Melt 2 tablespoons of butter in the skillet and sear the filet mignon on both sides. Remove the steak from the skillet.
Add the remaining 1/4 cup of wine, the reserved wine and lobster juice, the heavy cream, 2 tablespoons of butter and Old Bay to the skillet. Over medium heat, simmer the sauce until it slightly thickens.
Using kitchen shears, carefully cut the lobster tails open and remove the meat. Cut the meat into chunks. Toss the lobster and steak with the sauce and heat through. Top the cooked linguine with the lobster, steak and sauce. Garnish with fresh parsley and enjoy immediately.
5. Grilled Steak With Garlicky Lobster Relish
If you're ready to put on your gourmet chef hat, you'll enjoy making Bobby Flay's Grilled Rib-Eye With Fra Diavolo Lobster Relish recipe. Although you don't need to be a celebrity chef to cook up this dish, it is a little more involved. Once you serve up something this flavorful and unique, you'll be glad you put in the effort.
You'll need the following ingredients:
- One 1 1/2 pound live Maine lobster
- 2 tablespoons olive oil, divided, plus extra for drizzling
- 1 garlic clove, finely chopped
- Dash red pepper flakes
- 1/2 lemon, zested and juiced
- 1/4 cup cherry tomatoes, quartered
- Salt and pepper to taste
- Splash white wine
- 1 tablespoon fresh chopped oregano, plus extra for garnish
- 1/4 cup fresh chopped parsley, plus extra for garnish
- One 1 1/2-inch-thick boneless rib-eye steak
- 1 tablespoon Spanish paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 2 tablespoons ancho chili powder
- 2 teaspoons dry mustard
- 1/2 teaspoon cayenne
- 1/2 teaspoon coriander
- 1/2 teaspoon black pepper
- 2 tablespoons canola oil, plus extra for the skillet
- 3 tablespoons unsalted butter, sliced into pats
Cooking Directions:
In a large pot with a steamer basket, bring an inch of water to a boil. Set the lobster on a cutting board belly side up, and pierce it just under the head with a knife. Make a deep cut down through the belly to kill the lobster quickly. You can also put the lobster "to sleep" by placing it in the freezer for 30 minutes before cooking it. Add the lobster to the steamer, cover the pot and cook for 8 minutes.
In a small skillet, heat 1 tablespoon of olive oil and the garlic over medium heat and cook until the garlic is golden. Place the garlic in a bowl. Add the red pepper flakes, lemon zest, lemon juice, cherry tomatoes, salt, and pepper and set aside.
After 8 minutes, shock the lobster in an ice bath. Once it's cooled, remove the meat from the tail and claws. Chop the meat and mix it with the garlic and tomato sauce. Drizzle with olive oil.
In a different skillet, heat 1 tablespoon of olive oil over medium heat. Add the tomato and lobster mixture and heat through. Add the splash of white wine and cook for a minute. Remove from the heat and mix in the oregano and parsley.
Remove the steak from the refrigerator 20 minutes before cooking to get it to room temperature. Meanwhile, in a bowl, mix the paprika, kosher salt, cumin, chili powder, dry mustard, cayenne, coriander, and black pepper and set aside.
Heat a cast iron skillet over high heat, and set the oven to broil or 500 F.
Coat both sides of the steak with the canola oil and sprinkle the steak generously with salt and pepper. Season one side of the steak with the spice mixture. Add a bit of canola oil to the skillet. When the skillet is hot and starts to smoke, add the steak with the seasoned side facing down. Cook for about 2 minutes.
Place the steak on a cutting board and cut it into 1-inch-thick slices, going against the grain. Place it back in the skillet with the seasoned side facing up. Spread the butter pats on top and broil for about 4 minutes. Remove from the oven and baste the steak with the juices. Place the steak on a plate and top with the lobster relish. Drizzle with steak juices and a garnish of parsley and oregano.
6. Towering Surf and Turf Lobster Roll
This skyscraper-sized sandwich won't disappoint your taste buds. Food and Wine's Surf and Turf meets Lobster roll recipe combines lobster, steak and creamy goat cheese all stuffed inside a buttery brioche bun. While you can follow the original recipe using live lobster if you wish, we've changed it to include our fresh already cooked lobster meat. That way, you can throw this mighty sandwich together even quicker. It's delicious either way.
You'll need the following ingredients:
- 2 tablespoons goat cheese
- 1/2 cup butter, at room temperature
- Zest from 1 small lime
- Juice from 1/2 lime
- 2 tablespoons fresh chopped cilantro
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne
- Pinch of salt
- 1 pound fresh cooked lobster meat
- Three 6-ounce rib-eye steaks
- 2 teaspoons olive oil
- Salt and pepper to taste
- 4 to 6 large brioche buns
- Mayonnaise
- 1 cup arugula
Cooking Directions:
In a medium bowl, mix the goat cheese, butter, lime zest, lime juice, cilantro, chili powder, pepper, cayenne and pinch of salt. Whisk to combine well. Add the mixture to a piece of parchment paper and roll into a log. Place it in the refrigerator to chill.
In a skillet, melt 3 tablespoons of the goat cheese butter. Add the lobster meat and heat through.
Heat a separate skillet over medium-high heat and wait until it's hot. Coat the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and cook them for 2 minutes on one side, and 1 minute on the other side. Top each steak with a teaspoon of the goat cheese butter and cook for 1 more minute. Let the butter melt on top.
Allow the meat to slightly cool on a cutting board for about 5 minutes. Cut the steaks into thin slices. Toast the brioche rolls in the skillet. Spread mayonnaise on the bottom half of each bun and top with arugula, steak slices, and lobster meat. Serve these savory lobster rolls with a classic side of Fox Family Potato Chips.
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