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Publix Aprons Recipes

Lobster Surf and Turf With Lemon Butter and Béarnaise

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare and cook steaks - 15 minutes
  • Cook asparagus - 5 minutes
  • Cook lobsters and serve - 10 minutes

Lobster Surf and Turf with Lemon Butter and Béarnaise


1 tablespoon fresh tarragon (finely chopped)
1 (4-oz) package whipped lemon yogurt    
4 tablespoons lemon herb finishing butter, divided
2 lobster tails
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 lb grilling steaks (strip, ribeye, or sirloin)
1/2 lb fresh asparagus spears
6 oz pre-sliced portabella mushrooms   
3 tablespoons extra-virgin olive oil


  • Remove stems and chop tarragon.
  • Cut lobsters (including shell) in half lengthwise.
  • Remove tough root end from asparagus.
  1. Whisk together yogurt, 2 tablespoons herb butter, and tarragon for sauce.
  2. Preheat grill on high 2–3 minutes. Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on grill; cook 3–5 minutes on each side or until desired doneness. Remove from grill; cover to keep warm.
  3. Combine asparagus, mushrooms, oil, and 1/4 teaspoon each salt and pepper. Place on grill; cook 2–3 minutes, turning once, or until tender. Remove from grill; cover to keep warm.
  4. Melt 2 tablespoons herb butter in microwave on HIGH for 10 seconds. Brush cut side of lobster with the melted herb butter. Place lobster on grill (wash hands); cook 2–3 minutes on each side or until flesh is opaque and firm.
  5. Divide asparagus between serving plates. Top with steak and then mushrooms; place 1/2 lobster tail on the side. Drizzle sauce over steak and serve extra butter on the lobster.

CALORIES (per 1/4 recipe) 700kcal; FAT 46g; CHOL 260mg; SODIUM 550mg; CARB 12g; FIBER 3g; PROTEIN 58g; VIT A 20%; VIT C 6%; CALC 15%; IRON 30%

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Shopping List

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Add to your grocery list 1 (4-oz) package whipped lemon yogurt

Add to your grocery list 1 1/2 lb grilling steaks (strip, ribeye, or sirloin)
Add to your grocery list 4 tbsp lemon herb finishing butter
Add to your grocery list 2 lobster tails

Add to your grocery list 9-12 (1/2 lb) fresh asparagus spears
Add to your grocery list 1-oz bag fresh tarragon
Add to your grocery list 6 oz pre-sliced portabella mushrooms

From Your Pantry
Add to your grocery list 3 tbsp extra-virgin olive oil
Add to your grocery list 3/4 tsp kosher salt

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Utensils & Cookware

grill, tongs
microwave-safe bowl
mixing bowls, whisk
basting brush
meat thermometer
knife and cutting board
measuring utensils

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Aprons Advice

  • Complete your meal with a warm, crusty baguette and a chocolate strawberry dessert.
  • After splitting the lobster tails, devein for the best flavor and appearance.
  • To cook this recipe indoors, use a grill pan on your stovetop. Cook time will be about the same.
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Recipe Version gril0043