If you are craving an indulgent meal that combines the best of both land and sea, you are in for a treat with this Surf and Turf with Lobster Tails and Hollandaise Sauce Recipe. This dish brings together juicy, perfectly seared steak and sweet, tender lobster tails, all topped with a luscious, velvety hollandaise sauce that feels luxurious with every bite. It’s a fantastic way to elevate your dinner, impress guests, or just celebrate a special moment with something truly memorable and mouthwatering.
Ingredients You’ll Need
This recipe focuses on simple yet essential ingredients that each play a crucial role in building layers of flavor and texture. From rich butter to fresh herbs, every item adds either brightness, depth, or richness to this classic surf and turf.
- Steak (ribeye, filet mignon, or sirloin): Choose your favorite cut for a tender and flavorful base.
- Olive oil: Helps achieve that beautiful sear on the steak.
- Salt: Enhances and balances the natural flavors of both the steak and lobster.
- Black pepper: Adds just the right touch of heat and complexity.
- Fresh thyme or rosemary: Infuses the steak with aromatic herbal notes.
- Butter (2 tbsp for steak, 4 tbsp for lobster, 1/2 cup melted for hollandaise): Key for richness, moisture, and the silky sauce texture.
- Lobster tails: The star of the surf portion, sweet and tender.
- Garlic: Adds warmth and depth to the lobster butter.
- Lemon juice: Brings brightness to balance the richness across the dish.
- Paprika: A subtle smoky note for the lobster topping.
- Fresh parsley (optional for garnish): Provides a fresh, vibrant color contrast and flavor.
- Egg yolks: The base of the hollandaise sauce for richness and creaminess.
- Cayenne pepper: Just a pinch for a gentle kick in the sauce.
How to Make Surf and Turf with Lobster Tails and Hollandaise Sauce Recipe
Step 1: Prepare and Sear the Steak
Start by bringing your steaks to room temperature—this ensures even cooking. Generously season both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat; once shimmering, add the steaks. Sear them for about 2 to 3 minutes per side until a golden crust forms. Then, introduce butter and fresh herbs to the pan. Tilt the skillet and spoon the melted butter infused with thyme or rosemary over the steaks to plunge them with delicious, aromatic flavor. Cook them to your preferred doneness—medium-rare usually hits 130-135°F internally. Finally, remove the steaks and let them rest for 5 minutes to lock in those juicy juices.
Step 2: Broil the Lobster Tails
While your steak rests, preheat the broiler for the lobster tails. Carefully cut the top shell of each tail with kitchen shears and gently pull the meat so it rests atop the shell. Brush the lobster generously with a buttery mixture made of melted butter, minced garlic, lemon juice, and paprika—this blend amplifies the lobster’s natural sweetness and adds a hint of smoky spice. Broil for about 6 to 8 minutes, or until the lobster meat turns opaque and juicy. Garnish with fresh thyme or parsley to complete the look and aroma.
Step 3: Whisk Up the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until they are combined and slightly frothy. Place this bowl over a pot of simmering water, making sure the bottom doesn’t touch the water (this double boiler method ensures gentle cooking). Whisk continuously until the yolks thicken slightly. Then, slowly drizzle in the warm melted butter while whisking vigorously, creating a thick and creamy hollandaise sauce. Finish by seasoning with a pinch of cayenne pepper and salt. The result is a dreamy sauce that ties the surf and turf elements together perfectly.
Step 4: Assemble Your Surf and Turf with Lobster Tails and Hollandaise Sauce Recipe
Now for the best part—plate your masterpiece. Place the rested steak on a serving plate, nestle the succulent lobster tail on top, and generously drizzle everything with your homemade hollandaise sauce. Garnish with fresh herbs like parsley or thyme for that stunning, appetizing finish. Serve immediately to enjoy the warmth and full flavors at their peak.
How to Serve Surf and Turf with Lobster Tails and Hollandaise Sauce Recipe
Garnishes
Fresh herbs like thyme, rosemary, or parsley brighten the plate visually and add herbal notes that contrast beautifully with the richness of the steak, lobster, and hollandaise. A lemon wedge on the side offers an optional zesty burst to elevate every bite.
Side Dishes
Classic pairs include buttery mashed potatoes, roasted asparagus, or a crisp salad with a tangy vinaigrette. These sides balance the richness of your surf and turf with fresh and earthy elements, making your meal feel complete and thoughtfully composed.
Creative Ways to Present
For a wow factor, consider plating the steak sliced into medallions with the lobster tail nestled alongside or stacking the lobster on top of the steak as a vertical tower drizzled with hollandaise. Play with colorful roasted vegetables or edible flowers for a pop of elegance—presentation can turn this luxurious meal into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap the steak and lobster separately in airtight containers and store them in the refrigerator. This prevents flavor crossover and keeps each element tasting fresh for up to 2 days.
Freezing
While lobster and steak are best enjoyed fresh, you can freeze leftover steak wrapped tightly to avoid freezer burn. Lobster loses some texture upon freezing, so it’s less ideal, but still possible if wrapped well and consumed within 1 month for best quality.
Reheating
Gently reheat steak in a low oven or skillet to avoid overcooking, and warm lobster tails quickly under the broiler or in the microwave with a little butter. Hollandaise sauce is best made fresh but can be gently reheated in a warm water bath, whisking to restore creaminess without breaking.
FAQs
Can I use a different cut of steak?
Absolutely! Ribeye, filet mignon, and sirloin all work beautifully. Choose based on your preference for tenderness and flavor intensity.
Is it possible to make the hollandaise sauce ahead of time?
You can prepare hollandaise sauce in advance, but it’s best served fresh. If needed, keep it warm in a thermos or over very gently simmering water and whisk occasionally.
Do I have to broil the lobster tails?
Broiling is great for a quick, flavorful cook with a slight char, but you can also steam or grill lobster tails depending on your preference and equipment.
What wine pairs well with this Surf and Turf with Lobster Tails and Hollandaise Sauce Recipe?
Crisp whites like Chardonnay or Sauvignon Blanc complement the lobster, while a bold red like Cabernet Sauvignon pairs with the steak—choose based on which component you want to highlight.
Can I substitute the hollandaise sauce if I’m short on time?
While hollandaise adds a special richness, a garlic herb butter or a light lemon cream sauce can be great alternatives if you need a quicker topping.
Final Thoughts
This Surf and Turf with Lobster Tails and Hollandaise Sauce Recipe is a gorgeous way to bring celebration to your table with flavors that dance between indulgent and fresh. Once you try this dish, you’ll find it’s perfect for marking milestones or simply treating yourself to something spectacular on any given night. Dive in and enjoy every bite of this luxurious combination that feels as special to make as it is to eat!
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Surf and Turf with Lobster Tails and Hollandaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Surf and Turf
- Method: Broiling
- Cuisine: American
Description
This luxurious surf and turf recipe combines perfectly seared steak with succulent broiled lobster tails, finished with a rich and creamy homemade hollandaise sauce. Ideal for a special occasion, it balances savory, buttery flavors with fresh herbs and a hint of citrus.
Ingredients
For the Steak
- 2 steaks (ribeye, filet mignon, or sirloin)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1–2 sprigs fresh thyme or rosemary
- 2 tbsp butter
For the Lobster Tails
- 2 lobster tails
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp paprika
- Fresh thyme or parsley, for garnish
For the Hollandaise Sauce
- 3 egg yolks
- 1/2 cup butter, melted
- 1 tbsp lemon juice
- A pinch of cayenne pepper
- Salt, to taste
Instructions
- Prepare the Steak: Remove the steaks from the refrigerator and allow them to come to room temperature for even cooking. Generously season both sides with salt and black pepper.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 2-3 minutes on each side until a nice crust forms.
- Baste the Steak: Add butter and fresh thyme or rosemary to the skillet. Tilt the pan and spoon the melted butter continuously over the steaks for enhanced flavor, cooking to desired doneness (130-135°F for medium-rare).
- Rest the Steak: Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute.
- Prepare Lobster Tails: Preheat your oven’s broiler. Carefully cut the top of each lobster tail shell with kitchen shears and gently pull the meat out, laying it on top of the shell for even cooking.
- Butter Mixture for Lobster: Mix melted butter, minced garlic, lemon juice, and paprika together. Brush this mixture generously over the lobster meat.
- Broil Lobster Tails: Place the lobster tails under the broiler for 6-8 minutes or until the meat is opaque and fully cooked. Garnish with fresh thyme or parsley.
- Make Hollandaise Sauce: In a heatproof bowl, whisk egg yolks with lemon juice until combined.
- Cook Hollandaise: Set the bowl over a pot of simmering water (double boiler), making sure the bowl doesn’t touch the water. Whisk constantly until the yolks thicken slightly.
- Finish Hollandaise: Slowly drizzle in melted butter while whisking continuously until sauce is thick and creamy. Stir in cayenne pepper and salt to taste.
- Assemble and Serve: Plate the rested steak, top with broiled lobster tail, and drizzle generously with hollandaise sauce. Garnish with fresh herbs and serve immediately.
Notes
- Allowing steak to reach room temperature before cooking ensures even cooking.
- Resting the steak after cooking helps retain juices for maximum flavor.
- Use fresh herbs like thyme or rosemary in basting butter to enhance aroma and taste.
- Broiling lobster tails ensures a tender and juicy finish without overcooking.
- Be careful whisking hollandaise sauce over simmering water to avoid scrambling the eggs.
- This recipe pairs well with roasted vegetables or a light salad.
