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Publix Simple Meals

Lobster Surf and Turf With Lemon Butter and Béarnaise

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

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.

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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Lobster Surf and Turf with Lemon Butter and Béarnaise

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%