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Perfect Surf and Turf Recipe Garlic Butter Lobster Tails with Filet Mignon Made Easy

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A simple yet indulgent surf and turf recipe featuring garlic butter lobster tails paired with tender filet mignon, perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 2 lobster tails (about 6–8 oz / 170–225 g each), thawed if frozen
  • 4 tablespoons unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • 2 filet mignon steaks, about 6 oz / 170 g each, room temperature
  • 1 tablespoon olive oil or avocado oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary (optional)

Instructions

  1. Using kitchen shears, carefully cut down the top of each lobster shell lengthwise to expose the meat, but don’t cut through the bottom shell. Gently lift the meat out and rest it on top of the shell.
  2. In a small saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic, lemon juice, smoked paprika, salt, and pepper. Stir occasionally and let the garlic infuse the butter for about 5 minutes, but don’t brown it. Remove from heat and keep warm.
  3. Preheat the oven to broil on high and line a baking sheet with foil. Place the lobster tails on the sheet and brush generously with the garlic butter. Reserve some butter for later.
  4. Place the baking sheet about 6 inches from the broiler. Broil until the lobster meat is opaque and slightly browned on top, basting once halfway through with more garlic butter. Watch carefully to prevent burning.
  5. Pat filet mignon steaks dry and season generously with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until shimmering but not smoking.
  6. Add steaks to the hot pan and sear without moving until a golden crust forms, about 3-4 minutes per side. Flip and sear the other side. Add butter, smashed garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for flavor and moisture.
  7. Transfer skillet to a preheated 400°F (200°C) oven or lower heat on the stove to medium-low. Cook steaks to desired doneness (125°F/52°C for medium-rare). Use a meat thermometer for best results.
  8. Remove steaks from heat, tent loosely with foil, and let rest for 5 minutes to redistribute juices.
  9. Arrange lobster tails and filet mignon on warm plates. Drizzle with remaining garlic butter and sprinkle fresh parsley over lobster for garnish.

Notes

Do not overcook the lobster to avoid rubbery texture. Use high heat for searing filet mignon to get a golden crust. Baste steaks with butter and herbs for added flavor and moisture. Always rest steaks before cutting to retain juices. If lobster finishes before steaks, keep warm covered with foil. Garlic butter should be infused on low heat to avoid browning and bitterness.

Nutrition

Keywords: surf and turf, lobster tails, filet mignon, garlic butter, easy dinner, date night, seafood and beef

Find it online: https://gleefulfork.com/perfect-surf-and-turf-recipe-garlic-butter-lobster-tails-with-filet-mignon-made-easy/