1. Prepare the Lobster Tails:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Butterfly the Lobster Tails: Using kitchen shears, cut down the center of the lobster tail’s shell, from the open end down to the tail fin, without cutting through the bottom shell. Gently pull the lobster meat out of the shell, allowing it to rest on top while keeping it attached at the base.
- Season the Lobster: In a small bowl, mix the melted butter, minced garlic, lemon juice, paprika, salt, and black pepper. Brush the lobster meat generously with the butter mixture.
- Bake the Lobster: Place the lobster tails on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the meat is opaque and slightly firm to the touch. The lobster should be tender and juicy, with a light golden color on top.
- Garnish: Remove from the oven and sprinkle with chopped parsley. Serve with lemon wedges for squeezing over the lobster.
2. Cook the Filet Mignon:
- Season the Steaks: While the lobster tails are baking, pat the filet mignon steaks dry with paper towels. Generously season both sides with salt and black pepper.
- Sear the Steaks: Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot and shimmering, add the steaks. Sear for 2-3 minutes on each side, until a golden-brown crust forms.
- Add Butter and Aromatics: Reduce the heat to medium and add the butter, smashed garlic, and fresh rosemary or thyme to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks to baste them, infusing them with flavor.
- Finish in the Oven: Transfer the skillet to the oven (where the lobster tails are baking) and cook the steaks for an additional 5-7 minutes for medium-rare, or longer if you prefer your steak more done. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium).
- Rest the Steaks: Remove the steaks from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a juicy and tender bite.
3. Plate and Serve:
- Serve Together: Plate the filet mignon alongside the lobster tail on a large plate. Drizzle any remaining garlic butter over the lobster and garnish with additional parsley and lemon wedges.
- Add Sides: Complement the surf and turf with sides like garlic mashed potatoes, roasted vegetables, or a fresh green salad.
Tips for a Perfect Surf and Turf:
- Timing: Cook the filet mignon and lobster tails simultaneously to ensure both are hot and ready to serve at the same time.
- Quality Ingredients: Use high-quality filet mignon and fresh lobster tails for the best results.
- Don’t Overcook: Be mindful of cooking times to avoid overcooking the lobster and steak. Use a meat thermometer for accuracy.
Wine Pairing:
- Red Wine: A full-bodied red wine like Cabernet Sauvignon or Merlot pairs beautifully with the richness of the filet mignon.
- White Wine: A buttery Chardonnay or crisp Sauvignon Blanc complements the lobster’s delicate flavor.
This Valentine’s Surf and Turf dinner is the ultimate way to show your love and appreciation. The tender, juicy filet mignon paired with the sweet, succulent lobster tails creates a meal that’s both luxurious and satisfying. Whether you’re celebrating a special occasion or simply want to create a romantic evening at home, this dish is sure to impress and delight your loved one. Enjoy a beautiful evening with this indulgent and unforgettable meal!