5. Plate & Serve
Serve each filet mignon with a lobster tail half — or both halves for a generous portion. Garnish with fresh lemon wedges and chopped parsley.
Optional: Drizzle with additional garlic butter or pair with a classic béarnaise or hollandaise sauce for a gourmet finish.
Pro Tip
For perfectly cooked surf and turf, cook the steaks and lobster simultaneously — searing the steaks first and finishing them in the oven while the lobster broils. This ensures both components are hot, juicy, and ready to serve at the same time.
