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Surf and Turf with Garlic Butter Baked Lobster tails

Ultimate Surf and Turf with Garlic Butter Baked Lobster Tails

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.