This surf and turf combines perfectly seared New York strip steaks with tender lobster tails, both finished in a rich garlic herb butter infused with fresh parsley, chives, and lemon zest. The contrasting textures and flavors make it an elegant dish for special occasions.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Pat the steaks completely dry with a paper towel and season generously on all sides with salt.
To make the garlic herb butter, combine melted butter, grated garlic, chopped parsley, chopped chives, lemon zest, lemon juice, and Old Bay seasoning in a bowl. Mix well.
Prepare the lobster tails by using kitchen shears to cut down the center of the top shell, stopping at the tail fin. Gently separate the meat from the shell, leaving the base of the tail attached. Lift the meat and rest it on top of the shell.
Place the prepared lobster tails on a parchment-lined baking sheet and brush generously with the garlic herb butter.
Bake the lobster tails until the meat is opaque and cooked through. (Note: The video does not specify a temperature or time, but 400°F / 200°C for 10-12 minutes is a standard guide).
While the lobster bakes, heat olive oil in a cast-iron skillet over high heat until it begins to smoke. Season the steaks with black pepper.
Carefully place the steaks in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. Don't forget to sear the fat cap and edges.
Reduce the heat to medium. Add butter, smashed garlic cloves, thyme, and rosemary to the skillet.
Tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatics for another 1-2 minutes, or until they reach your desired doneness.
Remove the steaks from the skillet and let them rest on a plate or cutting board for at least 5-10 minutes.
Once the lobster is out of the oven, brush with any remaining garlic herb butter.
Slice the steak against the grain. Serve immediately with the lobster tails and your favorite sides, like mashed potatoes and asparagus.
Leftover steak and lobster keep refrigerated for up to 3 days; reheat gently in a low oven (300°F) with extra herb butter to avoid drying out.
meat thermometer · cast iron skillet or heavy-bottomed sauté pan
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Rest steaks for 5 minutes after cooking.
Split tails lengthwise, brush with herb butter, then sear flesh-side down in a hot skillet or broil for 5-7 minutes until opaque.
Yes. Mix butter, garlic, herbs, and lemon zest up to 2 days ahead; store covered in the refrigerator and melt before serving.
Pair with Pinot Grigio, Sauvignon Blanc, or a light Pinot Noir to complement both the rich butter and delicate lobster.
Cook lobster just until the meat turns opaque and flakes easily—overcooking makes it tough. Timing depends on tail size, typically 5-10 minutes.
Beef Lasagna
90 min · Tini👩🏼🍳🔥
Homemade Fettuccine with Pancetta Cream Sauce
105 min · Tini👩🏼🍳🔥
Homemade Bone Broth
540 min · Tini👩🏼🍳🔥
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
