Surf & Turf for Two

Jul 5, 2023

Want to switch up one of your date nights this summer? Stay in and try this incredible surf & turf recipe for two!

*Recipe Credits to The Cookie Rookie & No. 2 Pencil

Featured Meats: Wilders Flank Steak & Mott's Channel Seafood Lobster Tails



Make the compound butter.

  1. In a small bowl, use a fork to combine butter, minced shallot, minced garlic clove, and fresh parsley.
  2. Transfer the butter mixture to a sheet of wax paper/plastic wrap and form the mixture into a 1-2 inch thick log. Roll tightly and freeze for 10 minutes to solidify, then transfer to refrigerator. 

Preheat the oven to 375°F and place rack in the center. Line baking sheet with aluminum foil and spray with non-stick spray.

Prepare the lobster tails. 

  1. Using kitchen shears, split the tip shells of the lobster tails in half lengthwise.
  2. Gently insert an upside-down teaspoon between the underside of the shell and the meat and loosen the meat. 
  3. Place lobster tails on the prepared baking sheet. Drizzle with lemon juice and add one pat of compound butter for each tail. Set aside.

Prepare the steak.

  1. Drizzle Wilders Wagyu Flank Steak with 1 Tbsp. olive oil and then season both sides with salt and pepper. 
  2. Add 1 Tbsp. of compound butter in a cast iron skillet over medium-high heat. 

Cook Steak and Lobster.

  1. Place lobster tails in the oven and cook for 6-8 minutes until meat is firm and opaque.
  2. Add steak to the cast iron skillet and sear on both sides for approximately 3 minutes. Remove cast iron skillet from stovetop.
  3. Place cast iron skillet into oven and cook an additional 3-4 minutes or until steak reaches 125-130°F for a medium-rare cook.
  4. Remove steak from oven and allow it to rest while the lobster tails finish cooking.

Serve and Enjoy!

To serve, arrange sliced flank steak and lobster tails on individual plates, top with a pat of compound butter, and garnish with lemon wedges. 

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