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Surf & Turf with Garlic Herb Butter

Boiling the lobsters first allows them to cook most of the way through and then once they are halved and grilled, you get a bit of char and smoky flavor without it being overpowering.
Course Main Course
Cuisine American
Keyword beef, butter, compound butter, garlic, grilled, herb, lobster, seafood, shellfish, steak, surf, turf
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 711kcal

Equipment

  • Immersion circulator for sous vide cooking*

Ingredients

For the garlic herb butter:

  • 8 tablespoons unsalted butter, at room temperature
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped chives

For the sous vide steak:

  • 2 1½-thick, about 1-pound each t-bone steaks
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 2 tablespoons unsalted butter

For the lobster:

  • Kosher salt, to taste
  • 2 1½-pound whole Maine lobsters
  • 1 tablespoon extra-virgin olive oil

Instructions

For the garlic herb butter:

  • In a medium mixing bowl stir together the butter, garlic, salt, parsley and chives until completely combined. Transfer the butter to a square piece of plastic wrap or parchment paper, then roll it into a log and twist the ends to secure them. Refrigerate until ready to use.

For the sous vide steak:

  • Preheat sous vide in large pot or container of water to 135ºF (57ºC).
  • Season the steaks on both sides with salt and pepper. Add one steak to a plastic sous vide bag with one sprig of rosemary and 1 tablespoon of butter. Vacuum seal and repeat with the remaining steak. If you don’t have a vacuum seal machine, try to expel as much air as you can from the bag.
  • Add the steaks to the water bath and cook for 1 hour. Preheat grill to high, about 550ºF (287ºC).
  • Remove the steaks from the bag and discard the rosemary. Pat the steaks dry and place the steaks on the grill. Grill steaks for 15 seconds then rotate 90º. Grill for another 15 seconds then flip the steaks over and repeat. The steaks should develop a nice crust.
  • Let stand for 10 minutes then carve.

For the lobster:

  • Preheat grill to high, about 550ºF (287ºC). Bring a large lobster pot of heavily salted water to a boil over medium heat. May need to do in batches depending on the size of the pot. Add the lobsters to the pot and cook for 10 minutes. Cut the lobsters in half lengthwise through the tail. Brush the cut side of the lobsters with olive oil.
  • Add lobster to grill cut side down for 2 minutes. Remove to a platter.

For serving:

  • Serve lobster and steak immediately, topped with garlic herb butter.

Nutrition

Calories: 711kcal | Carbohydrates: 1g | Protein: 46g | Fat: 58g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 799mg | Potassium: 677mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 997IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 4mg