A restaurant-style surf and turf dish that pairs a perfectly seared filet mignon with tender, buttery lobster tail. This classic steakhouse favorite is surprisingly simple to recreate at home and delivers an elegant, satisfying meal perfect for date nights, celebrations, or whenever you want a truly special dinner.
Why You’ll Love This Recipe
It recreates a famous steakhouse surf and turf experience at home.
The recipe uses simple ingredients but produces rich, luxurious flavor.
Quick to prepare and cook, making it ideal for special meals without hours in the kitchen.
The combination of tender steak and buttery lobster offers the perfect balance of flavors.
It’s impressive enough for entertaining guests or celebrating a special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 filet mignon steaks (6–8 oz each, about 170–225 g)
2 lobster tails
3 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon juice
lemon wedges for serving
Directions
Prepare the lobster tails
Using kitchen scissors, carefully cut through the top shell of each lobster tail lengthwise. Gently pull the lobster meat upward so it rests on top of the shell while still attached at the base.
Season the lobster
In a small bowl, mix the melted butter, minced garlic, paprika, lemon juice, and a pinch of salt. Brush the mixture generously over the lobster meat.
Season the steaks
Pat the filet mignon steaks dry with paper towels. Rub them with olive oil, then season both sides with salt and black pepper.
Sear the steaks
Heat a heavy skillet (preferably cast iron) over medium-high heat until very hot. Place the steaks in the pan and sear for about 3–4 minutes per side for medium-rare, depending on thickness.
Cook the lobster
While the steaks cook, place the lobster tails on a baking sheet. Broil in the oven for about 6–8 minutes, or until the meat is opaque and lightly golden on top.
Rest the steaks
Remove the steaks from the pan and let them rest for about 5 minutes to retain their juices.
Finish and serve
Brush a little extra garlic butter over the lobster tails and sprinkle with chopped parsley. Serve each steak with a lobster tail and lemon wedges on the side.
Garlic Herb Butter
Add thyme, rosemary, and extra garlic to the melted butter for deeper flavor.
Grilled Version
Grill both the steak and lobster tails for a smoky outdoor flavor.
Spicy Butter
Mix a pinch of cayenne pepper or chili flakes into the butter for a subtle heat.
Steakhouse Style Finish
Top the steak with a small pat of herb butter just before serving.
Creamy Lobster Option
Serve the lobster with a light garlic cream sauce instead of plain butter.
Storage/Reheating
Storage
Store leftover steak and lobster in an airtight container in the refrigerator for up to 2 days.
Reheating Steak
Warm the steak gently in a skillet over low heat with a small amount of butter to keep it moist.
Reheating Lobster
Reheat lobster in the oven at 300°F (150°C) for about 5–7 minutes with a little butter to prevent it from drying out.
Freezing
Freezing is not recommended because it can affect the texture of both steak and lobster.
FAQs
Can I use frozen lobster tails?
Yes. Thaw them overnight in the refrigerator before cooking for best texture.
What is the best doneness for filet mignon?
Medium-rare is often preferred because it keeps the steak tender and juicy.
How do I know when lobster is cooked?
The meat turns opaque white and firm, and the internal temperature should reach about 140°F (60°C).
Can I cook the lobster in the same pan as the steak?
It is better to broil or bake the lobster separately so it cooks evenly.
What side dishes go well with this meal?
Mashed potatoes, roasted vegetables, asparagus, or a fresh salad pair beautifully.
Can I grill the lobster tails instead of broiling?
Yes. Grill them shell-side down for about 6–8 minutes with butter.
What pan works best for searing filet mignon?
A cast iron skillet is ideal because it retains heat well and creates a great crust.
Should I marinate the steak?
Filet mignon usually doesn’t need a marinade because it is naturally tender and flavorful.
Can I use another cut of steak?
Yes. Ribeye or strip steak can work well if filet mignon is unavailable.
Why should steak rest after cooking?
Resting allows the juices to redistribute throughout the meat, making the steak more tender and flavorful.
Conclusion
Ruth’s Chris Filet and Lobster Tail is the ultimate surf and turf dish that brings steakhouse luxury straight to your table. With tender, perfectly seared filet mignon and buttery lobster tails, this recipe creates an elegant meal with minimal effort. Whether you’re celebrating a special occasion or simply treating yourself, this classic combination delivers unforgettable flavor every time.
A classic surf and turf dish featuring perfectly seared filet mignon paired with buttery broiled lobster tail finished with garlic butter, lemon, and fresh herbs.
Ingredients
2 filet mignon steaks (6–8 oz each, about 170–225 g)
2 lobster tails
3 tablespoons unsalted butter, melted
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon juice
Lemon wedges for serving
Instructions
Using kitchen scissors cut the top shell of each lobster tail lengthwise. Gently pull the meat upward so it rests on top of the shell while still attached at the base.
In a small bowl mix melted butter, minced garlic, paprika, lemon juice, and a pinch of salt.
Brush the garlic butter mixture over the lobster meat.
Pat the filet mignon steaks dry and rub with olive oil.
Season both sides with salt and freshly ground black pepper.
Heat a heavy skillet such as cast iron over medium-high heat until very hot.
Sear the steaks for 3–4 minutes per side for medium-rare depending on thickness.
Place the lobster tails on a baking sheet and broil for 6–8 minutes until the meat is opaque and lightly golden.
Remove the steaks from the skillet and allow them to rest for 5 minutes.
Brush additional garlic butter over the lobster and sprinkle with chopped parsley.
Serve each filet with a lobster tail and lemon wedges.
Notes
Allow steaks to rest before serving to keep them juicy.
Watch lobster carefully under the broiler to prevent overcooking.
Add fresh thyme or rosemary to the butter for extra flavor.
A cast iron skillet provides the best steak crust.
Serve with mashed potatoes, roasted vegetables, or asparagus.
