Lobster and Steak Recipes

Lobster and steak are two standout proteins on their own, but together they create the ultimate surf and turf dinner. Buttery Maine lobster pairs naturally with a rich, perfectly cooked steak, making the combination ideal for summer grilling, Labor Day entertaining, date nights, celebrations, or any meal that deserves something extra.

From classic steak and lobster tails to lobster-topped filet mignon, creamy pasta, and an over-the-top surf and turf lobster roll, these six lobster and steak recipes offer plenty of ways to bring the steakhouse experience home.

1. Easy Steak and Lobster Surf and Turf

If you're new to cooking surf and turf at home, start with something simple. This Easy Surf and Turf for Two recipe from Kitchen Swagger combines seared steak with buttery baked lobster tails for a classic steakhouse-style dinner.

You'll need:

• One 12-ounce New York strip steak, cut in half
• 2 Maine lobster tails
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 3 cloves garlic, 1 minced
• 2 tablespoons fresh minced parsley
• 1 tablespoon grated Parmesan cheese
• Salt and pepper to taste
• 3 Ritz crackers, crushed
• 1 sprig fresh rosemary

Cooking directions:

Remove the steak from the refrigerator about 30 minutes before cooking so it can come closer to room temperature. Meanwhile, preheat the oven to 425 F.

Prepare the lobster tails by cutting through the center of each shell with kitchen shears. For more detailed preparation tips, see our guide to cooking lobster tails.

In a small bowl, combine 2 tablespoons melted butter, olive oil, minced garlic, parsley, Parmesan cheese, salt, and pepper. Brush the seasoned butter generously over the lobster tails. Place the tails flesh-side up on a baking sheet and sprinkle with crushed crackers.

Season both sides of the steak with salt and pepper. Heat the remaining 2 tablespoons of butter in a cast iron skillet over high heat.

Place the lobster tails in the oven and bake for approximately 15 minutes, adjusting as needed based on their size.

Meanwhile, sear the steak for about 2 minutes per side. Add the remaining garlic cloves and rosemary sprig, then transfer the skillet to the oven. Cook until the steak reaches your preferred level of doneness.

Let the steak rest briefly before serving. Plate each portion with lobster tail and spoon any remaining pan juices or melted butter over the top.

Serve with mashed potatoes, grilled asparagus, corn on the cob, or a fresh summer salad.

2. Bacon-Wrapped Filet Mignon With Lobster

For a rich and impressive dinner, try a variation of the classic Lobster Colorado recipe. Bacon-wrapped filet mignon is topped with buttery lobster meat and finished under the broiler.

You'll need:

• Four 8-ounce filet mignons
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices bacon
• 1/2 cup butter, divided
• 1 teaspoon Old Bay Seasoning, divided
• 8 ounces lobster tail meat, cleaned and chopped

Cooking directions:

Preheat the oven to 500 F. Season the filet mignons with garlic powder, salt, and pepper. Wrap one slice of bacon around each filet and secure it with a toothpick.

Place the steaks on a broiling pan and cook until they reach your preferred doneness. Cooking time will vary depending on the thickness of the steaks.

Meanwhile, melt 1/4 cup of butter with 1/2 teaspoon of Old Bay Seasoning over medium heat. Stir in the lobster meat and cook until heated through and opaque.

Top each cooked filet with lobster meat and return the steaks briefly to the broiler until the lobster begins to lightly brown.

Brown the remaining butter in a small saucepan, drizzle it over the finished surf and turf, and sprinkle with the remaining Old Bay.

Upgrade idea: This recipe is an excellent candidate for Wagyu filet mignon. The extra marbling makes the combination even richer.

3. Steak and Miso Butter Lobster Sandwich

Looking for something less traditional? This Tokyo-inspired Steak and Miso Butter Lobster Sandwich combines tender steak, Maine lobster, miso butter, wasabi, tomato, and greens.

You'll need:

• 1/2 pound boneless ribeye steak
• Salt and pepper to taste
• 2 tablespoons butter, divided
• 2 fresh Maine lobster tails
• 1 tablespoon miso
• 1 sprig dill, chopped
• 3 slices white bread
• Mayonnaise
• Wasabi
• Thin tomato slices
• Baby pea shoots

Cooking directions:

Fill a large pot with water and set a sous vide cooker to 130 F. Season the steak with salt and pepper, then seal it in a sous vide bag with 1 tablespoon of butter. Cook for about 30 minutes.

Carefully remove the lobster meat from the shells. Place the lobster meat in a separate bag with 1 tablespoon butter, miso, and a little pepper.

After the steak has cooked for 30 minutes, add the lobster bag to the water and continue cooking both for another 30 minutes.

Remove the steak, pat it dry, and sear it in a very hot cast iron skillet for about 1 to 2 minutes per side to develop a crust.

Remove the lobster from its bag and reserve the miso butter. Cut the lobster into chunks and toss it with some of the butter and chopped dill.

Toast the bread and thinly slice the steak against the grain. Spread mayonnaise and wasabi on the bread, then layer the steak, tomato, lobster, pea shoots, and a drizzle of miso butter.

4. Creamy Lobster and Steak Linguine

Surf and turf doesn't have to mean steak and lobster sitting side by side on a plate. This creamy Steak and Lobster Linguine from Kudos Kitchen by Renée combines tender beef and lobster in a rich white-wine cream sauce.

You'll need:

• 3/4 cup white wine, divided
• Three 5-ounce lobster tails
• 8 ounces filet mignon, thinly sliced
• Salt and pepper to taste
• 4 tablespoons butter, divided
• 1/4 cup heavy cream
• 1/8 teaspoon Old Bay Seasoning
• 1 pound linguine, cooked and drained
• 3 tablespoons chopped fresh parsley, optional

Cooking directions:

Add 1/2 cup white wine to a skillet and bring it to a simmer. Add the lobster tails, cover, and cook over medium-high heat for approximately 5 to 7 minutes, depending on size.

Remove the lobster tails and reserve the wine and lobster juices from the skillet.

Season the filet mignon with salt and pepper. Melt 2 tablespoons butter in the skillet and sear the steak. Remove it from the skillet and set aside.

Add the remaining wine, reserved cooking liquid, heavy cream, remaining butter, and Old Bay Seasoning to the skillet. Simmer over medium heat until the sauce begins to thicken.

Remove the lobster meat from the shells and cut it into bite-sized pieces. Return the lobster and steak to the sauce and gently heat through.

Spoon the lobster, steak, and cream sauce over cooked linguine and garnish with fresh parsley.

5. Grilled Ribeye With Garlicky Lobster Relish

For a restaurant-worthy grilling project, try a version of Bobby Flay's Grilled Rib-Eye With Fra Diavolo Lobster Relish.

This recipe pairs a heavily seasoned ribeye with a bright lobster relish made with garlic, tomatoes, lemon, herbs, and a splash of white wine.

You'll need:

• One 1.5 lb Live Maine Lobster
• 2 tablespoons olive oil, divided, plus extra for drizzling
• 1 garlic clove, finely chopped
• Dash of red pepper flakes
• 1/2 lemon, zested and juiced
• 1/4 cup cherry tomatoes, quartered
• Salt and pepper to taste
• Splash of white wine
• 1 tablespoon fresh chopped oregano, plus extra for garnish
• 1/4 cup fresh chopped parsley, plus extra for garnish
• One 1 1/2-inch-thick boneless ribeye steak
• 1 tablespoon Spanish paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon cumin
• 2 tablespoons ancho chili powder
• 2 teaspoons dry mustard
• 1/2 teaspoon cayenne
• 1/2 teaspoon coriander
• 1/2 teaspoon black pepper
• 2 tablespoons canola oil, plus extra for the skillet
• 3 tablespoons unsalted butter, sliced into pats

Cooking directions:

Cook the lobster using your preferred method. If you need guidance, see our live lobster cooking instructions.

Once cooked and cooled enough to handle, remove the lobster meat from the tail and claws and chop it into bite-sized pieces.

Heat 1 tablespoon olive oil with the garlic over medium heat until fragrant and lightly golden. Transfer the garlic to a bowl and add the red pepper flakes, lemon zest, lemon juice, cherry tomatoes, salt, and pepper.

Add the lobster meat to the tomato mixture and drizzle lightly with olive oil.

Heat the remaining olive oil in a skillet. Add the lobster mixture and warm it through. Add a splash of white wine, cook briefly, then remove from the heat and mix in the oregano and parsley.

For the steak, combine the paprika, kosher salt, cumin, chili powder, dry mustard, cayenne, coriander, and black pepper.

Coat the ribeye lightly with canola oil and season generously. Sear the steak in a very hot cast iron skillet, then finish under the broiler with butter until it reaches your preferred doneness.

Allow the steak to rest before slicing against the grain. Spoon the warm lobster relish over the steak and finish with fresh parsley, oregano, and the steak's pan juices.

Wagyu upgrade: A richly marbled Wagyu ribeye works especially well here because the bright tomato, lemon, and herb relish helps balance the richness of the steak.

6. Surf and Turf Lobster Roll

For a fun Labor Day or summer cookout option, combine two favorites in one sandwich. This towering surf and turf lobster roll layers steak, buttery lobster meat, goat-cheese butter, arugula, and mayonnaise inside a toasted brioche bun.

You'll need:

• 2 tablespoons goat cheese
• 1/2 cup butter, at room temperature
• Zest from 1 small lime
• Juice from 1/2 lime
• 2 tablespoons fresh chopped cilantro
• 1 teaspoon chili powder
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne
• Pinch of salt
• 1 pound fresh cooked lobster meat
• Three 6-ounce ribeye steaks
• 2 teaspoons olive oil
• Salt and pepper to taste
• 4 to 6 large brioche buns
• Mayonnaise
• 1 cup arugula

Cooking directions:

Combine the goat cheese, softened butter, lime zest, lime juice, cilantro, chili powder, pepper, cayenne, and salt. Transfer the mixture to parchment paper, form it into a log, and refrigerate until firm.

Melt about 3 tablespoons of the flavored butter in a skillet. Add the cooked lobster meat and gently heat through.

Heat a separate skillet over medium-high heat. Coat the steaks with olive oil and season with salt and pepper. Cook to your preferred doneness, adding a small amount of the goat-cheese butter near the end.

Rest the steak for about 5 minutes, then slice thinly against the grain.

Toast the brioche buns. Spread mayonnaise on the bottom half of each bun and top with arugula, sliced steak, and warm lobster meat.

Serve with Fox Family Potato Chips, corn on the cob, or a fresh summer salad.

Which Steak Goes Best With Lobster?

There is no single right answer, but different cuts create different styles of surf and turf.

• Filet mignon: Mild, exceptionally tender, and ideal when you want the lobster to remain the star.
• Ribeye: Rich and heavily marbled, making it a bold match for lobster tails and garlic butter.
• New York strip: A balanced choice with a beefier flavor and firmer texture.
• Wagyu: The premium option when you want an especially rich, celebratory surf and turf dinner.

How Much Steak and Lobster Should You Serve?

For a traditional surf and turf dinner, plan on approximately one steak and one lobster tail per person. If you're serving several sides or appetizers, smaller portions of each protein can still create a satisfying meal.

For larger summer gatherings, consider serving sliced steak family-style alongside several lobster tails, grilled shrimp, scallops, clams, corn, and other shareable sides.