Ultimate Surf and Turf with Garlic Butter Baked Lobster Tails

This Surf & Turf with Baked Lobster Tails recipe is the perfect balance of indulgence and finesse—imagine juicy, pan-seared steak nestled beside succulent lobster tails bathed in garlic butter. It’s a restaurant-worthy feast that’s easier than it looks. Whether you’re celebrating a special occasion or just craving a decadent meal, this surf and turf combo delivers maximum flavor with minimal fuss. You’ll learn the best way to cook lobster tails in oven, insider lobster tail cooking tips, and how to perfectly match your steak to complement that unforgettable lobster dinner.

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Ultimate Surf and Turf with Garlic Butter Baked Lobster Tails

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 2 (double for larger groups)

Equipment

• Baking sheet or oven-safe skillet (roughly 9×13″) perfect for multiple lobster tails
• Kitchen scissors or sharp knife for cutting lobster shells
• Small bowl to mix garlic butter
• Pastry Brush to apply garlic butter to lobster tails
• Cast iron or stainless steel skillet ideal for searing steaks
• Tongs for flipping steaks
• Meat Thermometer for checking internal steak temperature
• Cutting board and chef’s knife for slicing and plating

Ingredients

  

For the lobster tails

• 4 lobster tails 6 oz each, thawed if frozen
• ½ cup unsalted butter melted
• 4 cloves garlic minced
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper optional, for a hint of spice
• Sea salt and freshly ground black pepper
• 2 tbsp fresh parsley finely chopped

For the steak

• 2 beef tenderloin steaks 6–8 oz each, about 1-inch thick
• Salt and pepper
• 1 tbsp vegetable oil or clarified butter
• 2 cloves garlic lightly crushed
• 2 sprigs fresh rosemary or thyme

To serve

• Lemon wedges
• Fresh parsley sprigs

Instructions

 

Prepare Lobster Tails

1. Preheat your oven to 425 °F (220 °C).
2. Using kitchen scissors, cut down the top shell of each lobster tail (lengthwise) to just above the meat. Gently spread the shell apart and lift the meat, placing it on top of the shell for presentation.
3. Combine melted butter, minced garlic, lemon juice, smoked paprika, cayenne (if using), salt, and pepper. This garlic butter lobster tails marinade brings freshness and richness.
4. Brush each lobster tail generously with the mixture, reserving some for basting later.
5. Place lobster tails on a baking sheet and bake for 12–15 minutes, or until the meat is opaque, firm, and reaches an internal temperature of 140–145 °F. Brush again halfway through for maximum flavor.

Cook the Steaks

1. While lobster roasts, season both sides of steaks with salt and pepper.
2. Heat skillet over high heat until shimmering. Add oil or clarified butter.
3. Add steaks and sear undisturbed for 3–4 minutes, until a deep crust forms.
4. Flip steaks, add crushed garlic and herbs to the pan, and baste by spooning oil over the top for another 3–4 minutes (for medium-rare).
5. Check with thermometer—130–135 °F is medium-rare. Rest steaks for 5 minutes before slicing.

Plate & Serve

1. Arrange steak and lobster tail on each plate.
2. Spoon extra garlic butter from lobster pan over the meat.
3. Garnish with parsley and lemon wedges.
4. Serve immediately, letting guests squeeze lemon juice over both surf and turf.

Pairings

• Wine: A crisp Chardonnay or a fragrant Sauvignon Blanc pairs beautifully with garlic butter lobster tails. For the steak, a lighter red like Pinot Noir balances richness.
  
• Sides:
  
  • Creamy mashed potatoes or a potato gratin amplify the indulgence.
    
  • Grilled asparagus, lightly brushed with olive oil and salt, brings freshness.
    
  • Arugula salad with lemon vinaigrette cuts through richness with a peppery touch.
    
• Sauces:
  
  • Chunky horseradish cream or béarnaise is excellent with steak.
    
  • Garlic aioli is fun to use as a dip for lobster.
    
• Bread: Serve warm, crusty baguette or soft dinner rolls to soak up garlic butter.

FAQs

1. Can I use whole lobster instead of tails?

Yes! Whole lobster recipes are beautiful, but tails are easier to handle if you want streamlined plating. Stuffed lobster tail variations are fun too—just butterfly the meat, add a breadcrumb-herb stuffing, and bake.

2. Which cut of steak works best?

Beef tenderloin or filet mignon is preferred for surf and turf; it's tender and cooks evenly with lobster tails. Ribeye also works well if you favor more marbling and intense flavor.

3. Can I cook the lobster tails ahead of time?

While cooking lobster tails is best just before serving, you can bake them up to an hour ahead, then gently reheat at 325 °F for about 5 minutes. Brush with extra garlic butter to keep them moist.

4. What’s the best way to cook lobster tails in oven?

Baking at 425 °F directly on the shell ensures even cooking and juicy results. The trick is to brush with garlic butter mid-way—this elevates flavor and gives a nice sheen.

5. Are frozen lobster tails okay?

Absolutely. Frozen lobster tail recipes work great here—just thaw them in cold water for 30–60 minutes before baking, then follow steps as usual.