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Perfect Surf and Turf Steak and Lobster Feast

surf and turf steak and lobster feast - featured image
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A luxurious yet easy homemade recipe combining juicy ribeye steak and buttery lobster, perfect for special occasions or a fancy dinner at home.

Ingredients

Scale
  • 2 ribeye steaks (about 10 oz / 280 g each), room temperature
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil or avocado oil (for searing)
  • 2 tbsp unsalted butter, for finishing
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • 2 live lobsters (about 1 to 1.5 lb / 450 to 680 g each) or 2 lobster tails, thawed
  • 4 cups salted water (for boiling)
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley (for garnish)
  • Optional sides and garnishes: steamed asparagus or green beans, garlic mashed potatoes or roasted baby potatoes, lemon wedges

Instructions

  1. Fill a large pot with 4 cups (1 liter) of salted water and bring it to a rolling boil. For live lobsters, place them headfirst into the boiling water carefully. Boil for about 8-10 minutes for 1 to 1.5 lb lobsters. If using lobster tails, boil for 5-6 minutes until shells turn bright red and meat is opaque. Remove lobsters and set aside to cool slightly.
  2. In a small bowl, combine 4 tbsp melted unsalted butter, 2 minced garlic cloves, and 1 tbsp fresh lemon juice. Mix well and keep warm.
  3. Pat the ribeye steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for 15-20 minutes to ensure even cooking.
  4. Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering (about 3-4 minutes). Carefully place steaks in the pan, laying them down away from you to avoid splatters. Sear for 3-4 minutes on the first side without moving to form a crust. Flip and add 2 tbsp butter, smashed garlic cloves, and thyme sprigs to the pan.
  5. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and herbs for another 3-4 minutes for medium-rare. Use a meat thermometer to check for 130°F (54°C) internal temperature. Adjust time if you prefer more or less done.
  6. Remove steaks from the pan and transfer to a plate. Tent loosely with foil and let rest for 5-10 minutes to redistribute juices.
  7. Using kitchen shears or a sharp knife, carefully split the lobster shells to expose the meat. Brush the garlic butter glaze generously over the lobster meat. For extra flavor, pop the glazed lobster under a broiler for 1-2 minutes until lightly golden and bubbly, watching carefully to avoid burning.
  8. Arrange the rested steak and glazed lobster on warm plates. Garnish with chopped parsley and lemon wedges. Serve with your favorite sides such as garlic mashed potatoes or steamed greens.

Notes

Use grass-fed ribeye for best flavor and marbling. If live lobster is unavailable, frozen tails work well. For dairy-free option, substitute butter with coconut oil or vegan butter. Do not overcook lobster to avoid rubbery texture. Rest steak after cooking to keep it juicy. Watch lobster carefully under broiler to prevent burning.

Nutrition

Keywords: surf and turf, steak and lobster, ribeye steak, lobster tails, garlic butter glaze, special occasion dinner, easy gourmet recipe

Find it online: https://wigglebite.com/perfect-surf-and-turf-steak-and-lobster-feast-easy-homemade-recipe-for-a-luxurious-dinner/