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Recipes
Lobster Surf and Turf with Lemon Butter and Béarnaise
4 servings
30 minutes total

Ingredients

  • 1 tablespoon fresh tarragon
  • 8 oz fresh asparagus spears
  • 1 (5.3 oz) carton lemon Greek yogurt
  • 4 tablespoons lemon-herb finishing butter, divided
  • 2 lobster tails
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or sirloin)
  • 6 oz fresh portabella mushrooms
  • 3 tablespoons extra-virgin olive oil

Steps

    1. Remove tarragon leaves and chop. Remove and discard tough root ends from asparagus. Combine yogurt, tarragon, and 2 tablespoons lemon-herb butter; set béarnaise aside.
    2. Preheat grill (or grill pan) on medium-high. Cut lobster tails (including shells) in half lengthwise. Season steaks with ½ teaspoon salt and ¼ teaspoon pepper (wash hands). Grill steaks 3–5 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Combine asparagus, mushrooms, oil, and remaining ¼ teaspoon each salt and pepper. Place on grill; cook 2–3 minutes, turning once, until tender. Remove from grill; cover to keep warm.
    4. Microwave remaining 2 tablespoons lemon-herb butter on HIGH 10 seconds. Brush cut sides of lobsters with 1 tablespoon melted butter. Place lobsters on grill; cook 2–3 minutes on each side until flesh is opaque and firm.
    5. Slice mushrooms and steaks. Divide asparagus, mushrooms, and steak among serving plates; drizzle with béarnaise sauce. Place one-half lobster tail on each plate; drizzle with remaining 1 tablespoon melted butter. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 480, Total Fat 33g, Sat Fat 12g, Trans Fat 0.5g, Chol 170mg, Sodium 540mg, Total Carb 9g, Fiber 1g, Total Sugar 5g, (Incl. 3g Added Sugars), Protein 38g, Vitamin D 0%, Calc 8%, Iron 20%, Potassium 15%