clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White plate with a Valentine's Surf And Turf dinner with a filet mignon, lobster tail, grilled asparagus, and a garlic herb compound butter.

Valentine’s Surf And Turf


This year, why not surprise your significant other with a Valentine’s Day Surf And Turf dinner at home? With some easy preparation and your gas grill, you can whip up this elegant and delicious meal in less than an hour.



For the steaks:

  • 1 tablespoon Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons granulated garlic
  • ¼ teaspoon ground thyme
  • 2 filet mignon steaks, about 2 ½-inch thick
  • 2 tablespoons olive oil

For the lobster:

  • 2 large lobster tails
  • 2 tablespoons olive oil
  • ½ teaspoon Kosher salt

For the compound butter:

  • 1 cup salted butter, room temperature
  • 810 large roasted garlic cloves
  • ¼ cup finely minced chives
  • ⅛ cup finely minced fresh parsley
  • ½ teaspoon freshly ground black pepper
  • Zest and juice from half of a lemon

For the asparagus:

  • 1 pound fresh asparagus spears, trimmed
  • 1 tablespoon olive oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper


Prepare the steak rub.

In a small bowl, combine the salt, pepper, granulated garlic, and ground thyme.

With a silicone basting brush, brush the steaks with olive oil and generously sprinkle the rub on both sides and around the sides of the steaks.

Set the steaks aside to rest at room temperature for 30 minutes.

Meanwhile, prepare the lobster.

Use sharp kitchen shears to slice the top of the shell all the way to the base.

Use your fingers to gently pull the meat out and place it atop the shell. If necessary, tuck in the edges so that the lobster is cradled in the shell.

With a sharp knife, score the top of the flesh down the middle, but not all the way through the meat.

Brush the lobster tails with olive oil and sprinkle with Kosher salt. Set aside.

Make the compound butter.

In a medium bowl, stir together the butter, roasted garlic, chives, parsley, pepper, lemon zest, and lemon juice until well combined. 

Spoon the butter onto a sheet of parchment paper and roll it into a log. Chill in the refrigerator until needed or at least 10 minutes to firm up.

Preheat the grill to 450 degrees.

When hot, place the steaks onto the hot grates. Sear the steaks for 2-3 minutes per side.

Reduce the heat to 400 degrees.

Place the lobster tails with the meat side down onto the hot grates.

Close the grill lid and allow the lobster and steaks to cook for 5 minutes. The lobster should have golden grill marks across the meat.

Turn the lobster and the steaks and cook for 2-3 more minutes or until the lobster meat is opaque and the steaks are to the desired doneness. Use a meat thermometer to check. The lobster is done when it reaches 160 degrees. The steak will be 125-130 degrees for perfect medium-rare.

Meanwhile, toss the asparagus spears with olive oil, salt, and pepper. 

Remove the steaks and the lobster tails to a plate.

Top each steak and lobster tail with a small pat of the compound butter. 

Cover the plate loosely with foil. Set aside to rest.

Lay the asparagus spears onto the grill grates. Close the grill lid and cook for 3 minutes. Flip and cook the asparagus for another 1-2 minutes or until the desired doneness. Remove from the grill.

To serve, pile half of the asparagus spears onto the side of each plate.

Nestle a steak and a lobster tail beside the spears.

Top the steak and lobster with a generous pat of the compound butter.

Garnish the plate with thin slices of lemon, if desired.

  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Main Dish
  • Method: Grill
  • Cuisine: American

Keywords: Valentine's Surf And Turf, Valentine's Day dinner, surf and turf recipes, filet mignon, grilled lobster tails, grilled asparagus, compound butter, grilling recipes