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Week of 12/30/24

Celebration Surf and Turf (steak and lobster)
with lemon-garlic butter / fingerling potatoes / arugula salad

Active: 45 Total: 65
Original GF Paleo Vegetarian
Celebration Surf and Turf (steak and lobster)

This luxury steakhouse favorite makes an elegant celebratory dinner at home, and it's easier to pull off than you might imagine. A quick lemon-garlic butter is delicious over everything. 
Smarts: We've gone the top-shelf route here with filet mignon and lobster tails, but feel free to use a different steak, such as sirloin or ribeye, sub scallops or shrimp for the lobster, or just use one protein. 

Tags
Special Occasion, Air-Fryer Friendly
Proteins
Beef, non-ground, Shellfish
Cuisines
American
Save recipe
10

Ingredients

Metric
Servings:
4
Lemon-Garlic Butter:
  • Garlic - 2 cloves , minced
  • Butter - 6 Tbsp
  • Lemon juice - 1 Tbsp
  • Paprika, smoked - 1/4 tsp
Celebration Surf and Turf:
  • Lobster tails - 4 (about 6 oz each)
  • Beef, tenderloin steaks / filet mignon - 4 (about 3-4 oz each)
  • Garlic - 2 cloves , peeled and smashed
  • Lemons - 1/2 , wedges
  • Water - 1/2 cup (sub white wine or stock for extra flavor)
  • Foil - for baking
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
Roasted Fingerling Potatoes:
  • Parsley, fresh - 2 Tbsp , chopped
  • Potatoes, fingerling - 1 1/2 lbs (sub any baby or new potatoes, halved)
  • Oil, cooking - 1 Tbsp
Arugula Salad:
  • Almonds - 2 Tbsp (sliced or slivered)
  • Grapes, any color - 1 cup , halved
  • Lemon juice - 1 1/2 Tbsp
  • Oil, olive - 1 1/2 Tbsp
  • Honey - 1/2 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Arugula - 5 oz

Prep

  1. Lobster tails - Thaw if frozen.

  2. Steaks - Remove steaks from the refrigerator at least 20 minutes before cooking.

  3. Toast almonds (optional) - (If prepping right before cooking, get oven heating first.) Heat a small skillet over medium-low heat. Add almonds to the dry skillet and toast until golden brown and fragrant, 4 to 5 minutes, stirring frequently to prevent burning. Cool completely and store in an airtight container. (Can be done up to 5 days ahead)

  4. Garlic (both portions) / Grapes - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Season steaks - Season each steak well on both sides with some salt and pepper. (Can be done 1 day ahead)

  6. Prep lobster tails - Place lobster tails on a cutting board with the tail fins pointed away from you. Using kitchen shears, cut through the top of the shell in a straight line, ending at the tail fins (do not cut all the way through the tail fins). Be sure to cut through the top of the shell only and not all the way through the bottom shell. Using your hands, gently pull the shell apart and lift the meat up and out, separating it from the bottom and sides of the shell with your fingers (leave the meat attached where it meets the tail fin). Rinse the lobster tail inside and out and pat dry with paper towels. Sprinkle the top and bottom of the lobster meat generously with some salt. Push the two halves of the shell together again so the meat is sitting on top of the shell.

  7. Parsley / Lemons - Prep as directed.

  8. Make lemon-garlic butter - Melt the butter (portion for lemon-garlic butter) in the microwave (30-40 seconds). Stir in garlic (portion for lemon-garlic butter), lemon juice (portion for lemon-garlic butter), paprika, and a pinch of salt. Divide the mixture into two equal portions.

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Make

  1. Heat the oven to 400F / 204C degrees and situate oven racks in the upper and lower thirds of the oven.

  2. Spread potatoes out on a baking sheet and toss with cooking oil (portion for potatoes) and some salt and pepper. Transfer potatoes to the lower oven rack and roast until tender, 20 to 25 minutes.

  3. While potatoes roast, set lobster tails in a baking dish and brush them with first portion of lemon-garlic butter. Pour the water around the lobster tails and cover the pan tightly with foil.

  4. In a serving or mixing bowl, whisk together lemon juice (portion for salad), olive oil, honey, salt, and pepper. Pile grapes, almonds, and arugula on top, but wait to toss until just before serving.

  5. Heat a large, oven-safe skillet with cooking oil (portion for steaks) over medium-high heat. When the pan is very hot and the oil is shimmering, add steaks to the pan and sear until the bottom is crisp and golden, ~2 minutes. (If your steaks are very thick, use tongs to briefly sear the edges of the steaks.) Add the butter and smashed garlic cloves (portions for surf and turf) to the pan and flip the steaks. Sear the final side for ~1 minute, using a spoon to baste the steaks with melted butter as they cook.

  6. Transfer the skillet with steaks to the upper oven rack and bake for 7 to 9 minutes or until they reach your desired level of doneness - 120F/49C for medium-rare, 130F/54C for medium (cooking filet mignon past medium is not recommended).

  7. Place the baking dish with the lobster on the upper oven rack, alongside the steaks. Bake until the lobster meat is opaque and cooked through, 12 to 16 minutes, depending on size (begin checking them after about 10 minutes and watch them closely to prevent overcooking).

  8. When potatoes are done roasting, toss with parsley and transfer to a serving dish. Cover to keep warm.

  9. Move steaks to a plate and cover with foil. Allow the steaks to rest, covered, while the lobster finishes cooking.

  10. Toss the salad.

  11. Place a steak and a lobster tail on each serving plate and serve with potatoes and salad on the side. Serve lemon wedges and second portion of lemon-garlic butter at the table for topping lobster (and potatoes, if you'd like). Enjoy!

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