Surf and Turf with Lobster Sauce

Welcome to a culinary delight that brings the best of land and sea to your dining table. Surf and Turf with Lobster Sauce is a sophisticated dish that combines succulent steak and fresh lobster, drizzled with a luxurious lobster sauce.

Whether you're hosting a dinner party or planning a romantic meal, this recipe is sure to impress.

(Source: USDA)

Why You’ll Love This

You'll love this dish for its perfect blend of textures and flavors. The tender steak and delicate lobster are enhanced by a rich sauce that ties everything together.

It's a gourmet experience that captures the essence of fine dining in the comfort of your home.

Ingredients

• 4 beef tenderloin steaks (6 oz each, 170 g)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 lobster tails
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon parsley, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon Worcestershire sauce
• 1 shallot, finely chopped
• 1/4 cup chicken stock or broth

Ingredient Notes (What & Why)

• Select high-quality beef tenderloin for the best tenderness. (Source: FDA)
• Fresh lobster tails are preferred; frozen can be used if thawed properly. (Source: Serious Eats)
• Heavy cream ensures a rich sauce; half-and-half can be a lighter option. (Source: Bon Appétit)
• Use a dry white wine for a delicate flavor profile. (Source: BBC Good Food)
• Fresh parsley adds a burst of color and freshness to the dish.

Equipment

• Oven-safe skillet
• Instant-read thermometer
• Small saucepan
• Tongs
• Sharp knife
• Cutting board
• Whisk
• Aluminum foil
• Measuring cups and spoons
• Mixing bowl

Timing & Temperature Guide

• Preheat oven to 200°C (400°F) for the steak.
• Sear steaks for 2-3 minutes per side.
• Roast steaks in the oven for 8-10 minutes for medium-rare.
• Boil lobster tails for 8-10 minutes until bright red.
• Simmer sauce for 5-7 minutes on medium heat.
• Rest steaks under foil for at least 5 minutes before serving.
• Cook lobster in sauce for 2 additional minutes.
• Ensure sauce is warm but not boiling when adding cream.

Step-by-step Instructions

1. Preheat your oven to 200°C (400°F).
2. Season the steaks with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the steaks for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare.
6. Remove the steaks from the oven and let them rest under aluminum foil.
7. While the steaks rest, prepare the lobster tails.
8. Boil a pot of water; add lobster tails and cook for 8-10 minutes until bright red.
9. Remove lobster from shells and cut into bite-sized pieces.
10. In a saucepan, melt butter and sauté garlic and shallots until fragrant.
11. Add white wine, lemon juice, and Worcestershire sauce; simmer for 2 minutes.
12. Stir in heavy cream, Dijon mustard, paprika, and cayenne pepper.
13. Dissolve cornstarch in water and add to thicken the sauce.
14. Fold in lobster pieces and cook for another 2 minutes.
15. Serve steaks topped with lobster sauce and garnish with parsley.

Culinary Science Notes

• Searing steaks creates a Maillard reaction, enhancing flavor.
• Resting meat allows juices to redistribute, preventing dryness.
• Adding cold cream to hot liquids can cause curdling; tempering is key.
• Cornstarch slurry thickens sauces by absorbing liquid at high temperatures.
• Acidic ingredients like lemon juice can balance rich, creamy sauces.
• Alcohol in wine evaporates during cooking, concentrating flavors.
• Butter emulsifies with liquids, creating a creamy sauce texture.
• Garlic and shallots release aromatic compounds when sautéed, enhancing flavor.

Pro Tips

• Use an instant-read thermometer to ensure steaks reach desired doneness.
• Let the steak rest before serving for juices to redistribute.
• For a richer flavor, add a splash of brandy to the sauce.
• To prevent sauce from curdling, avoid boiling once cream is added.
• Gently fold lobster into the sauce to avoid overcooking.
• Pair with a crisp white wine like Chardonnay for a balanced meal.
• If using frozen lobster, thaw in the refrigerator overnight.
• Adjust seasoning of the sauce to taste before serving.
• Use fresh herbs for garnish to enhance visual appeal.
• For extra flavor, add a dash of smoked paprika to the sauce.
• Cooking lobster gently ensures tender, not rubbery, texture.
• Warm serving plates in the oven to keep food hot longer.

Variations

• Swap beef tenderloin with ribeye for a different texture.
• Use shrimp instead of lobster for a budget-friendly option.
• Add mushrooms to the sauce for an earthy flavor.
• Incorporate truffle oil into the sauce for a luxurious touch.
• Serve with a side of garlic mashed potatoes.
• For a spicy kick, add more cayenne pepper to the sauce.
• Make a béarnaise sauce as an alternative topping.
• Try a red wine reduction sauce for a different flavor profile.
• Use scallops alongside lobster for a varied seafood experience.
• For a surf-only dish, double the lobster and omit the steak.
• Include steamed asparagus as a side for a pop of color.
• Make a surf and turf salad with mixed greens and vinaigrette.

Substitutions

• Use coconut cream instead of heavy cream for a dairy-free option.
• Replace olive oil with avocado oil for a higher smoke point.
• Substitute lemon juice with lime juice for a tangy twist.
• Opt for vegetable stock instead of chicken stock for a vegetarian sauce.
• Replace Dijon mustard with whole grain mustard for added texture.
• Use cayenne pepper sparingly or omit for a milder sauce.
• Swap Worcestershire sauce for soy sauce for an umami boost.
• Select plant-based butter for a vegan-friendly meal.
• Try non-alcoholic wine or apple cider in place of white wine.
• For a gluten-free sauce, ensure cornstarch is certified gluten-free.
• Use turkey instead of beef for a leaner protein option.
• For a low-sodium dish, reduce added salt and use low-sodium stock.

Dietary Adaptations

• For gluten-free, ensure all ingredients are certified gluten-free.
• Use dairy-free substitutes for a lactose-intolerant-friendly version.
• Omit the lobster for a vegetarian-friendly surf and turf.
• To make it keto-friendly, use a sugar-free wine.
• For a low-carb version, avoid serving with starchy sides.
• Use lean cuts of beef for a lower-fat option.
• Adjust seasoning for a low-sodium diet by reducing added salt.
• Choose organic ingredients for a more natural dish.

Serving Suggestions & Menu Ideas

• Serve with a side of roasted vegetables for a complete meal.
• Pair with a chilled white wine such as Sauvignon Blanc.
• Add a Caesar salad for a refreshing contrast.
• Include a crusty baguette to soak up the delicious sauce.
• Finish the meal with a light fruit sorbet dessert.
• Garnish with fresh parsley or chives for color.
• Consider a side of creamy mashed potatoes.
• Serve family-style for a more casual dining experience.
• Use elegant dinnerware to enhance the presentation.
• Add a wedge of lemon for an extra touch of freshness.

Menu Ideas

• Start with a shrimp cocktail appetizer.
• Pair with a creamy mushroom soup as a starter.
• Serve alongside a cheese platter for added indulgence.
• Include a berry and mixed greens salad with balsamic vinaigrette.
• Follow with a chocolate fondant for dessert.
• Complement with a selection of fine cheeses and crackers.
• Offer a variety of fresh seafood as an appetizer.
• End the meal with espresso or cappuccino.

Seasonal Variations

• In summer, grill the steaks and lobster for a smoky flavor.
• In autumn, add roasted butternut squash as a side dish.
• For winter, serve with a rich potato gratin.
• In spring, incorporate fresh asparagus or peas.
• Use local, seasonal seafood for the freshest taste.
• Garnish with seasonal herbs like basil or tarragon.
• Adapt the sauce with in-season citrus fruits.
• Incorporate root vegetables in fall for earthiness.

Troubleshooting & Common Mistakes

• If steak is overcooked, slice thinly and serve with extra sauce.
• For a thin sauce, add more cornstarch slurry and simmer longer.
• If lobster is chewy, ensure it’s not overcooked next time.
• Curdled sauce can be fixed with vigorous whisking and low heat.
• Too salty? Add a splash of cream or unsalted stock to balance.
• If sauce is too spicy, add more cream to mellow the heat.
• For dry steak, drizzle with olive oil before serving.
• Ensure pan is hot before searing to prevent sticking.
• Lobster sticking to shell? Use kitchen shears to cut open.
• If sauce separates, whisk continuously over low heat.
• Steak undercooked? Return to oven briefly, checking often.
• Sauce too thick? Thin with a splash of stock or wine.
• Overcooking the lobster can lead to a rubbery texture.
• Skipping the resting period for steak may cause dryness.
• Not preheating the oven can result in uneven cooking.
• Using low-quality beef affects the dish’s overall flavor.
• Forgetting to temper cream can lead to curdling in the sauce.
• Adding salt too early to the sauce can make it overly salty.
• Ignoring the searing step reduces flavor complexity.
• Boiling the sauce after adding cream may cause it to break.
• Not using a thermometer risks undercooking or overcooking.
• Overcrowding the pan prevents proper browning.

Make-Ahead, Storage & Reheating

You can prepare the lobster sauce a day in advance and refrigerate it. Reheat gently on the stove before serving.

The steaks should be cooked fresh to ensure tenderness and juiciness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The lobster sauce should be kept separate from the steak to maintain quality.

Gently reheat the steak in a preheated oven at 150°C (300°F) until warmed through. Reheat the lobster sauce on the stove over low heat, stirring occasionally.

Freezing, Leftovers & Scaling

While the steak is best enjoyed fresh, you can freeze the lobster sauce for up to 2 months. Thaw in the refrigerator overnight before reheating.

Creative Leftover Ideas

• Use leftover steak in a hearty sandwich with horseradish sauce.
• Add sliced steak to a fresh salad for a protein boost.
• Incorporate lobster sauce into a creamy pasta dish.
• Create a surf and turf taco with tortillas and fresh toppings.
• Make a steak and lobster stir-fry with vegetables.
• Serve leftover lobster sauce over grilled chicken.
• Use steak and sauce in a loaded baked potato.
• Whip up a lobster bisque using extra sauce.

This recipe can be easily doubled to serve a larger group. Ensure you have a large enough skillet to sear the steaks properly, or cook in batches.

Budget Notes & Substitutions

This recipe involves premium ingredients, making it ideal for special occasions. Using shrimp instead of lobster or selecting a different cut of steak can reduce costs.

Nutrition Facts

• Calories: Approximately 750 per serving
• Protein: 45g
• Total Fat: 50g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Carbohydrates: 10g
• Fiber: 1g
• Sugars: 2g
• Sodium: 850mg
• Vitamin A: 25% DV
• Vitamin C: 10% DV
• Calcium: 15% DV
• Iron: 35% DV
• Omega-3 fatty acids from lobster
• Rich in B vitamins from beef

Background & Origins

Surf and Turf, a term that originated in North America, became popular in the 1960s as a way to combine the luxury of seafood with the hearty appeal of steak. This dish is often reserved for special occasions due to its premium ingredients.

Lobster, once considered a peasant food, rose to gourmet status over time, making it a perfect pairing with tender cuts of beef.

Glossary of Terms

Sear

To cook the surface of the food quickly at high temperature until a brown crust forms.

Lobster Tail

The meaty portion of the lobster, often used in gourmet dishes.

Dijon Mustard

A type of mustard originating from Dijon, France, known for its tangy flavor.

Cornstarch Slurry

A mixture of cornstarch and water used to thicken sauces.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Cream

The thick, fatty component of milk used in cooking and baking.

Simmer

To cook liquid just below boiling point, with small bubbles rising to the surface.

Emulsify

To combine two liquids that normally don’t mix, such as oil and water, into a stable mixture.

FAQs

Can I use a different cut of steak?

Yes, ribeye or strip steak can be used for varied textures and flavors.

Is there an alternative to lobster?

Shrimp or scallops can be a more affordable and accessible alternative.

How can I make the dish less spicy?

Reduce or omit the cayenne pepper in the sauce for a milder taste.

What type of wine pairs best with this dish?

A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs well.

Can the sauce be made in advance?

Yes, prepare the sauce a day ahead and reheat gently before serving.

How do I know when the steak is done?

Use an instant-read thermometer; 57°C (135°F) for medium-rare is ideal.

Is it possible to make this dairy-free?

Substitute coconut cream and plant-based butter for a dairy-free version.

What sides complement this dish?

Roasted vegetables, mashed potatoes, or a fresh salad are excellent choices.

How should leftovers be reheated?

Reheat steak in the oven and sauce on the stovetop over low heat.

Can I prepare the lobster differently?

Grilled or broiled lobster tails offer a smoky flavor variation.

Is this recipe suitable for a formal dinner?

Yes, the elegant presentation and flavors are perfect for formal occasions.

What if I don't have an oven-safe skillet?

Transfer the seared steaks to a baking dish to finish cooking in the oven.

Surf and Turf with Lobster Sauce

Print

Servings4

Prep30m

Cook45m

Total75m

Calories750

Ingredients

• 4 beef tenderloin steaks (6 oz each, 170 g)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 lobster tails
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon parsley, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon Worcestershire sauce
• 1 shallot, finely chopped
• 1/4 cup chicken stock or broth

Instructions

1. Preheat your oven to 200°C (400°F).
2. Season the steaks with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the steaks for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare.
6. Remove the steaks from the oven and let them rest under aluminum foil.
7. While the steaks rest, prepare the lobster tails.
8. Boil a pot of water; add lobster tails and cook for 8-10 minutes until bright red.
9. Remove lobster from shells and cut into bite-sized pieces.
10. In a saucepan, melt butter and sauté garlic and shallots until fragrant.
11. Add white wine, lemon juice, and Worcestershire sauce; simmer for 2 minutes.
12. Stir in heavy cream, Dijon mustard, paprika, and cayenne pepper.
13. Dissolve cornstarch in water and add to thicken the sauce.
14. Fold in lobster pieces and cook for another 2 minutes.
15. Serve steaks topped with lobster sauce and garnish with parsley.

Notes:

• Use an instant-read thermometer to ensure steaks reach desired doneness.
• Let the steak rest before serving for juices to redistribute.
• For a richer flavor, add a splash of brandy to the sauce.
• To prevent sauce from curdling, avoid boiling once cream is added.
• Gently fold lobster into the sauce to avoid overcooking.
• Pair with a crisp white wine like Chardonnay for a balanced meal.
• If using frozen lobster, thaw in the refrigerator overnight.
• Adjust seasoning of the sauce to taste before serving.
• Use fresh herbs for garnish to enhance visual appeal.
• For extra flavor, add a dash of smoked paprika to the sauce.
• Cooking lobster gently ensures tender, not rubbery, texture.
• Warm serving plates in the oven to keep food hot longer.