Ingredients
For the Surf:
4 large lobster tails (6-8 oz each)
2 tablespoons unsalted butter, melted
1 garlic clove, minced
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Turf:
4 filet mignon steaks (6 oz each)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon dried thyme
1 tablespoon butter (for finishing)
For the Truffle Sauce:
2 tablespoons unsalted butter
2 shallots, finely chopped
1/2 cup heavy cream
1/4 cup dry white wine
1 tablespoon truffle oil
Salt and freshly ground black pepper, to taste
Fresh thyme sprigs (for garnish)
For Garnish:
Fresh thyme leaves
Lemon wedges
Extra truffle oil for drizzling (optional)
Instructions
Prepare the Surf (Lobster Tails):
Preheat the grill to medium-high heat (or the oven to 375°F / 190°C).
Using kitchen scissors, carefully cut down the top of each lobster tail shell and gently pull the meat up and out, leaving the tail end intact.
Brush the lobster meat with melted butter, then sprinkle with minced garlic, lemon zest, salt, and pepper.
Grill Method: Grill the lobster tails for about 6–8 minutes, until the meat is opaque and slightly browned on top.
Oven Method: Place the lobster tails on a baking sheet and bake for 10–12 minutes, or until the lobster meat is fully cooked.
Prepare the Turf (Filet Mignon Steaks):
Heat the olive oil in a large skillet over medium-high heat.
Season the filet mignon steaks with salt, pepper, and dried thyme on both sides.
Place the steaks in the hot skillet and sear for about 4–5 minutes on each side, or until a nice crust forms.
Add 1 tablespoon of butter to the skillet and let it melt, basting the steaks with the butter as it cooks. Continue cooking until the desired doneness is reached (around 6–7 minutes for medium-rare).
Remove the steaks from the skillet and let them rest for a few minutes.
Prepare the Truffle Sauce:
In a separate saucepan, melt 2 tablespoons of butter over medium heat.
Add the chopped shallots and sauté for 2–3 minutes until softened.
Add the white wine and cook for 3–4 minutes, allowing it to reduce by half.
Stir in the heavy cream and let it simmer for 2–3 minutes until it thickens slightly.
Remove from heat and stir in the truffle oil. Season with salt and pepper to taste.
Assemble the Imperial Surf and Turf Symphony:
On each plate, place a filet mignon steak and a lobster tail.
Drizzle the truffle sauce over the steak and lobster, ensuring both are well coated.
Garnish with fresh thyme leaves, a squeeze of lemon, and additional parsley or truffle oil if desired.
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