There is something truly magical about the Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe that brings together the best of both land and sea. This stunning dish pairs tender, juicy steak with succulent lobster tails bathed in rich garlic butter, all elevated by a luxurious, velvety hollandaise sauce. Whether you are treating yourself or impressing guests, this recipe offers an unforgettable dining experience full of bold flavors, seductive aromas, and contrasting textures that feel both indulgent and approachable.
Ingredients You’ll Need
Although the Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe might sound like a special occasion meal, the ingredients list is refreshingly simple and essential. Each component plays a critical role in balancing the flavors, from the fresh herbs that add aromatic notes to the perfectly melted butter that ties everything together with a silky richness.
- Steak (ribeye, filet mignon, or sirloin): Choose a good quality cut for a tender and juicy foundation for your surf and turf experience.
- Olive oil: Helps develop a beautiful crust on your steaks while keeping them moist.
- Salt: Brings out the natural flavors of both the steak and the lobster.
- Black pepper: Adds just the right amount of warming spice to each bite.
- Fresh thyme or rosemary: A fragrant herb that infuses the steak and butter with an earthy aroma.
- Butter: Used twice for richness in both the steak basting and the garlic butter for the lobster.
- Lobster tails: The star of the surf portion, succulent and sweet, framing the perfect surf and turf pairing.
- Garlic: Mincing fresh garlic gives the lobster butter a vibrant, savory kick.
- Lemon juice: Adds brightness and balances the richness in both the lobster butter and hollandaise sauce.
- Paprika: Provides a subtle smoky heat and enhances the lobster’s natural color.
- Egg yolks: Essential for creating the silky, creamy texture of the hollandaise sauce.
- Cayenne pepper: Adds a delicate spark of heat to the sauce, enhancing its complexity.
- Fresh thyme or parsley: Fresh herbs for garnish that create a visually appealing and fragrant finishing touch.
How to Make Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe
Step 1: Prepare and Cook the Steak
Start by taking your steaks out of the fridge to come to room temperature, which ensures even cooking. Generously season both sides with salt and cracked black pepper. Heat olive oil in a skillet over medium-high heat until shimmering, then sear the steaks for 2 to 3 minutes per side, achieving a golden crust. Add butter and fresh thyme or rosemary to the pan, tilting it carefully to spoon aromatic melted butter over the steak. Cook to your preferred doneness—medium-rare makes for a tender, flavorful result. Once done, remove the steaks and allow them to rest for five minutes; this helps juices redistribute, resulting in a juicy bite every time.
Step 2: Broil the Lobster Tails with Garlic Butter
While the steaks rest, preheat your oven’s broiler to get that perfect finish on the lobster. Use kitchen shears to carefully slice the top of each lobster tail shell, then gently pull the meat out and rest it on top of the shell for even cooking. Combine melted butter, minced garlic, lemon juice, and paprika to create a luscious garlic butter sauce. Brush this evenly on the lobster meat, then broil for 6 to 8 minutes until the meat is opaque, tender, and infused with garlicky goodness. Garnish with fresh thyme or parsley to brighten up the rich seafood visually and flavor-wise.
Step 3: Whip Up the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until smooth and slightly frothy. Set over a pot of gently simmering water, ensuring the bowl’s bottom does not touch the liquid, and whisk continuously to prevent curdling. Slowly drizzle in melted butter while whisking constantly, transforming the mixture into a thick, creamy sauce. Finish with a pinch of cayenne pepper and a touch of salt to round out the flavors. This silky sauce is the crowning glory of your Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe.
Step 4: Assemble Your Surf and Turf Masterpiece
Place the rested steak on your serving plate and nestle the broiled lobster tail on top or beside it. Drizzle the rich hollandaise sauce generously over both protein stars, letting the sauce cascade and mingle with the garlic butter for a decadent finish. Add a sprinkle of fresh herbs to bring color and an herbal lift, elevating the presentation and taste. Your Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe is now ready to impress!
How to Serve Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe
Garnishes
Fresh herbs like thyme or parsley are the perfect way to finish your dish. They add vibrant green accents and infuse the plate with a subtle earthiness that balances the richness. A thin lemon wedge or zest sprinkle can also bring a touch of brightness for guests who love a citrus twist.
Side Dishes
This dish pairs beautifully with simple, elegant sides that complement without overpowering. Think roasted asparagus for crunch and earthiness, creamy mashed potatoes to soak up the sauce, or a fresh mixed greens salad with a light vinaigrette to add a refreshing bite to each mouthful.
Creative Ways to Present
For a restaurant-worthy experience at home, consider plating the steak and lobster tail side by side on a warm plate, with a swoosh of hollandaise sauce artistically drizzled. You might also serve the lobster meat directly in the shell to highlight the surf element. Adding edible flowers or microgreens can deliver an unexpected pop of color and elegance.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the steak and lobster tails separately in airtight containers in the refrigerator. This helps preserve the individual flavors and textures without them mingling too much, which is best for reheating later.
Freezing
While freshly cooked is always best, you can freeze leftover lobster tails or cooked steak by wrapping them tightly in plastic wrap and then placing them in a freezer bag. Consume within one to two months for optimal flavor and texture. Keep hollandaise sauce cold and use within a day or so; it does not freeze well.
Reheating
Reheat steak gently in a low oven, covered loosely with foil to retain moisture. Lobster tails are best reheated by briefly warming under the broiler or in a skillet with a little butter so they don’t dry out. Avoid microwaving to maintain the quality of your Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe.
FAQs
Can I use frozen lobster tails for this recipe?
Yes, frozen lobster tails work well. Just be sure to thaw them completely in the refrigerator before preparing to ensure even cooking and the best texture.
What cut of steak is best for surf and turf?
Ribeye, filet mignon, and sirloin are excellent choices. Ribeye offers more marbling and flavor, filet mignon is tender and lean, and sirloin is a budget-friendly option with great taste.
Is hollandaise sauce difficult to make?
Hollandaise can seem intimidating, but with careful whisking over gentle heat and patience, it’s surprisingly straightforward. The key is constant whisking and temperature control to avoid scrambling the eggs.
Can I prepare the hollandaise sauce ahead of time?
It’s best freshly made, but you can make hollandaise sauce up to a few hours ahead and keep it warm in a thermos or over very gentle heat with constant whisking to maintain its texture.
How do I know when the steak is medium-rare?
Use a meat thermometer aiming for 130-135°F internal temperature. The steak should feel tender but with some resistance when pressed with a finger.
Final Thoughts
If you’re looking to treat yourself or delight someone special, the Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe is a guaranteed showstopper. The harmony of juicy steak, buttery lobster, and creamy hollandaise sauce creates an unforgettable meal that feels luxurious yet perfectly achievable at home. So gather your ingredients, invite some close friends, and enjoy a memorable feast that celebrates the very best of both land and sea!
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Surf and Turf: Lobster Tails with Garlic Butter and Hollandaise Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This elegant surf and turf recipe pairs perfectly seared steaks with succulent broiled lobster tails, topped with a rich homemade hollandaise sauce. Ideal for a special occasion or luxurious dinner, this dish combines the best of land and sea with a balance of robust flavors and creamy textures.
Ingredients
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
Lobster
- 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
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 fridge and bring them to room temperature to ensure even cooking. Season both sides generously with salt and black pepper.
- Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear each side for 2-3 minutes until a golden crust forms.
- Enhance with Butter and Herbs: Add butter and fresh thyme or rosemary to the pan. Tilt the pan to collect melted butter and spoon it over the steaks repeatedly to infuse flavor while cooking to desired doneness (medium-rare recommended at 130-135°F).
- Rest the Steaks: Remove steaks from skillet and let them rest for 5 minutes to retain juices before serving.
- Prepare the Lobster: Preheat the oven broiler. Use kitchen shears to cut the top of each lobster tail shell carefully and gently pull out the meat, laying it atop the shell for broiling.
- Season the Lobster: Combine melted butter, minced garlic, lemon juice, and paprika. Brush this mixture generously over the lobster meat.
- Broil the Lobster: Place lobster tails under the broiler for 6-8 minutes until opaque and cooked through. Garnish with fresh thyme or parsley.
- Make Hollandaise Sauce: In a heatproof bowl, whisk egg yolks with lemon juice until combined.
- Double Boiler Technique: Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until yolks thicken slightly.
- Incorporate Butter: Slowly drizzle in melted butter while whisking continuously until the sauce thickens and becomes creamy. Season with cayenne pepper and salt to taste.
- Assemble the Dish: Place steak on a plate, top with broiled lobster tail, and drizzle generously with hollandaise sauce. Garnish with fresh herbs and serve immediately.
Notes
- Letting the steak come to room temperature prevents uneven cooking.
- Resting steaks after cooking allows juices to redistribute, ensuring a juicy bite.
- Use kitchen shears to safely and easily cut lobster shells.
- Keep the whisk moving constantly when making hollandaise to prevent curdling.
- Broil lobster under close watch to avoid overcooking and drying out the meat.
- Medium-rare steak temperature is about 130-135°F for optimal tenderness.
