Publix Aprons

Lobster Surf and Turf with Lemon Butter and Béarnaise

Lobster Surf and Turf with Lemon Butter and Béarnaise
Total Time:
30 minutes
Active Time:
30 minutes


1 tablespoon fresh tarragon (finely chopped)
1 carton lemon yogurt (5-6 oz)
4 tablespoons lemon herb finishing butter, divided
2 lobster tails
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 lb grilling steaks (strip, ribeye, or sirloin)
1/2 lb fresh asparagus spears
6 oz pre-sliced portabella mushrooms
3 tablespoons extra-virgin olive oil


  • Remove stems and chop tarragon.
  • Remove tough root end from asparagus.
  • Cut lobsters (including shell) in half lengthwise (wash hands).
  • Preheat grill (or grill pan).


  1. Whisk together yogurt, 2 tablespoons herb butter, and tarragon for sauce; set aside.
  2. Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on grill; cook 3-5 minutes on each side or until 145°F (for medium rare). Remove steaks from grill; cover to keep warm.
  3. Combine asparagus, mushrooms, oil, and 1/4 teaspoon each salt and pepper. Place on grill; cook 2-3 minutes, turning once, or until tender. Remove from grill; cover to keep warm.
  4. Melt 2 tablespoons herb butter in microwave on HIGH for 10 seconds. Brush cut side of lobster with the melted herb butter. Place lobster on grill; cook 2-3 minutes on each side or until flesh is opaque and firm.
  5. Divide asparagus between serving plates. Top with steak and then mushrooms; place 1/2 lobster tail on the side. Drizzle sauce over steak and serve extra butter on the lobster.

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Nutritional Information

CALORIES (per 1/4 recipe) 450kcal; FAT 29g; SAT FAT 10g; TRANS FAT 0.5g; CHOL 155mg; SODIUM 600mg; CARB 13g; FIBER 2g; SUGARS 8g; PROTEIN 37g; VIT A 15%; VIT C 10%; CALC 15%; IRON 25%

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