If you want to impress at your next dinner without spending hours in the kitchen, this Steak and Lobster Dinner Recipe is exactly what you need. Juicy ribeye and tender lobster tails come together in perfect harmony, dressed with buttery lemon and garlic goodness that will wow your taste buds from the first bite. It’s a classic combination that feels both luxurious and comforting, and the best part is how quickly and simply you can bring it all together. Trust me, once you try this, it just might become your go-to special occasion meal or a delicious treat anytime you want to feel like a top chef!
Ingredients You’ll Need
Each ingredient here plays a vital role in building up the irresistible flavors and textures in this meal. From the rich butter that adds silkiness to the tangy horseradish aioli giving a spicy kick, everything works beautifully together.
- Wooden skewers, 2 (8-10 inch): Soaking these keeps them from burning and helps you handle the lobster tails easily.
- Butter, 4 tablespoons plus 2 tablespoons: Essential for richness, melting over the steak and lobster for that luscious finish.
- Lemon juice, 2 tablespoons: Adds fresh acidity that brightens the whole dish perfectly.
- Sea salt, 1/2 teaspoon divided: Enhances all the natural flavors and balances the seasoning.
- Lobster tails, 2 (4-6 ounce) shell-on: The star seafood, sweet and tender when cooked just right.
- Ribeye steak, 1 (12-ounce): Choose your favorite cut for a juicy, flavorful centerpiece.
- Ground black pepper, 1/4 teaspoon: Adds a subtle heat and depth to the steak.
- Extra-virgin olive oil, 1 1/2 teaspoons: Used to coat the steak before searing, helping achieve a perfect crust.
- Lemon wedges, 1 lemon: For serving—adds that final zesty touch.
- Fresh parsley, 2 tablespoons plus 1 tablespoon chopped: Bright green color and fresh herbal notes to finish the dish.
- Garlic, 2 cloves minced: Infuses the butter sauce with aromatic warmth.
- Mayonnaise, 1/2 cup: Base for the horseradish aioli, creamy and smooth.
- Sour cream, 1/4 cup: Adds tang and balances the strong horseradish flavor.
- Dijon mustard, 1 tablespoon: Provides a subtle kick and slight sharpness to the sauce.
- Fresh horseradish, 1 tablespoon grated: Gives the aioli its distinctive, spicy zip.
How to Make Steak and Lobster Dinner Recipe
Step 1: Prepare the Lobster
Start by heating your oven to 450°F (230°C)—this high heat will roast your lobster tails to juicy perfection. Soak the wooden skewers in water for at least 10 minutes to prevent burning, and meanwhile, melt butter combined with lemon juice in the microwave to brush over your seafood for that irresistible buttery citrus glaze.
Step 2: Clean and Skewer Lobster Tails
Use kitchen shears to carefully snip through the underside membrane of the lobster tails and remove it—this step ensures the meat cooks evenly and your tail looks beautiful when plated. Then, thread the soaked skewers through the lobster flesh to keep it straight during roasting, place the tails shell side down on a baking sheet, brush with your melted butter and sprinkle with half the sea salt.
Step 3: Prepare the Steak
While the lobster is prepped, heat a cast iron skillet over medium-high heat to get it smoking hot—this is key for a perfect sear. Brush each side of your ribeye steak with olive oil and season with salt and black pepper for a simple but flavorful crust that locks in all the juices.
Step 4: Cook Steak and Roast Lobster
Place your steak in the hot skillet and let it cook undisturbed for 6 to 7 minutes; this sear forms a delicious crust. At the same time, pop the lobster tails into the oven and roast them for 8 to 10 minutes until the meat is opaque and cooked through. As the steak continues cooking, flip it for an additional 2 to 3 minutes to achieve a perfect medium-rare. Then, remember to let your steak rest for 5 minutes—it makes all the difference for a juicy bite.
Step 5: Make Garlic Butter Sauce
In a small pan, melt additional butter over medium heat, add the minced garlic, and cook it gently for about a minute to release its fragrance without burning. Stir in some chopped fresh parsley to add color and a touch of herbal brightness that will pair beautifully with both the steak and lobster.
Step 6: Prepare Fresh Horseradish Aioli
Whisk together the mayonnaise, sour cream, Dijon mustard, and freshly grated horseradish in a bowl until smooth and well blended. This creamy sauce adds a spicy, tangy complement to the richness of the steak and lobster and makes every bite more exciting.
How to Serve Steak and Lobster Dinner Recipe
Garnishes
A simple squeeze of fresh lemon juice over the steak and lobster just before serving elevates the flavors instantly, lending a sunny brightness to the richness. Sprinkle chopped parsley for a pop of color and a fresh herbal note that balances every bite.
Side Dishes
This Steak and Lobster Dinner Recipe pairs wonderfully with classic sides like steamed broccolini, which adds a crisp green crunch, and creamy mashed potatoes that soak up every bit of sauce. These choices keep the meal balanced and hearty without overpowering the main stars.
Creative Ways to Present
For a restaurant-worthy presentation, place the steak sliced thinly, fanning it out over the plate with the lobster tail nestled alongside. Drizzle garlic butter sauce around and dollop the horseradish aioli on the side. Garnish with lemon wedges and a sprinkle of parsley to make your dish look as fantastic as it tastes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the steak and lobster separately in airtight containers in the refrigerator. This prevents the flavors from mingling too much and keeps textures intact for reheating.
Freezing
Lobster and steak don’t freeze optimally once cooked, as textures can degrade, but if necessary, wrap portions tightly in plastic wrap and foil before freezing. Use within 1 month for best results.
Reheating
To reheat your leftovers without drying them out, gently warm lobster in a steam basket or in the oven with foil cover. For steak, use a low oven temperature or briefly pan-sear to revive juiciness while preserving tenderness.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While ribeye is wonderfully marbled and flavorful, you can use filet mignon, sirloin, or New York strip depending on your preference. Just adjust cooking times slightly based on thickness.
Is it necessary to remove the lobster membrane?
Yes, removing the underside membrane helps the lobster cook evenly and makes eating more enjoyable by eliminating that tough film.
Can I prepare the horseradish aioli ahead of time?
Definitely! The aioli can be made a day ahead and stored in the refrigerator. This actually allows the flavors to meld nicely, making it taste even better.
What if I don’t have a cast iron skillet?
Any heavy-bottomed skillet will work, but cast iron is preferred for its heat retention and ability to deliver that perfect sear. A stainless steel pan is also a good alternative.
How do I know when the lobster tails are cooked?
Cook until the meat is opaque and firm to the touch, usually 8-10 minutes at 450°F. Overcooking can make lobster tough, so keep an eye on it!
Final Thoughts
This Steak and Lobster Dinner Recipe is such a delight to make and even more delightful to eat. It’s one of those meals that feels like a celebration every time, yet comes together swiftly with simple ingredients. So go ahead, treat yourself or your loved ones to this incredible surf and turf experience—you won’t regret it!
Print
Steak and Lobster Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Roasting and Frying
- Cuisine: American
Description
Indulge in a luxurious steak and lobster dinner featuring perfectly roasted lobster tails and a juicy pan-seared ribeye steak. Complemented by rich garlic butter sauce and a tangy fresh horseradish aioli, this elegant 25-minute meal is perfect for special occasions or a gourmet weekend treat.
Ingredients
Lobster Preparation
- 2 (8-10 inch) long wooden skewers
- 4 tablespoons butter
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt (divided)
- 2 (4-6 ounce) shell-on lobster tails, membrane removed
Steak Preparation
- 1 (12-ounce) eye of ribeye steak or cut of your choice
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons extra-virgin olive oil
Garlic Butter Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Fresh Horseradish Aioli Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh horseradish, grated
For Serving
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley
Instructions
- Prepare the Lobster: Preheat your oven to 450°F (230°C). Begin by soaking the wooden skewers in water for at least 10 minutes to prevent burning during cooking.
- Melt Butter Mixture: In a small microwave-safe dish, combine the butter and lemon juice, then melt together in the microwave. Set aside to cool for later use.
- Prepare Lobster Tails: Using kitchen shears, snip through the membrane under the lobster tails and carefully pull it loose and discard it. This helps the lobster meat cook evenly and prevents toughness.
- Skewer Lobsters: Insert the soaked wooden skewers through the flesh of the lobster tails to keep them straight during roasting. Place the lobster tails on a sheet pan, shell side down, brush liberally with melted butter, and sprinkle with half of the sea salt.
- Prepare the Steak: Heat a cast iron skillet over medium-high heat. While heating, brush both sides of the steak with extra-virgin olive oil and season evenly with salt and pepper.
- Cook the Steak (First Side): Place the steak in the hot skillet and cook undisturbed for 6-7 minutes to develop a rich crust.
- Roast the Lobster: While the steak starts cooking, place the lobster in the preheated oven and roast for 8-10 minutes or until the meat is opaque and cooked through.
- Prepare Butter Dishes: Reheat the melted butter and divide it into two small dishes for dipping and drizzling later.
- Cook the Steak (Second Side): Flip the steak and cook for an additional 2-3 minutes to reach medium-rare doneness. Remove the steak and let it rest for 5 minutes to allow juices to redistribute.
- Make Garlic Butter Sauce: Melt butter in a small pan over medium heat, add minced garlic, and cook for about 1 minute until fragrant. Stir in the chopped fresh parsley and keep warm.
- Make Fresh Horseradish Aioli Sauce: In a bowl, combine mayonnaise, sour cream, Dijon mustard, and freshly grated horseradish, mixing well until smooth and creamy.
- Serve: Plate the steak and lobster tails, drizzle with lemon juice, and sprinkle with fresh parsley. Serve alongside steamed broccolini and mashed potatoes, accompanied by the garlic butter sauce and the fresh horseradish aioli for a truly decadent meal.
Notes
- Soaking the wooden skewers prevents them from burning in the oven.
- Removing the lobster membrane ensures tender lobster meat.
- Resting the steak after cooking helps keep the juices inside for a juicy bite.
- The garlic butter sauce can be made ahead and reheated gently before serving.
- Adjust cooking times slightly depending on steak thickness and personal doneness preference.
- Serve immediately to enjoy the lobster and steak at their optimum temperature and texture.
