Sensual and Sumptuous: A Steakhouse-Worthy Grilled Surf and Turf with Herb Butter Recipe for Lovers

Surf and turf is the kind of meal that feels like a night out at a steakhouse, and it's well within reach at home. This version pairs filet mignon with juicy lobster tails for a real Valentine's Day treat.

Ingredients:

• 4 x 8 oz filet mignons
• 4 x large lobster tails, thawed
• 1/2 cup of unsalted butter
• 2 cloves of minced garlic
• 2 tbsp of fresh chopped parsley
• 2 tbsp of fresh chopped thyme
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions:

1. Start by marinating the steaks in olive oil, salt, pepper, and lemon zest. Let them sit at room temperature for 30 minutes.
2. Preheat your grill to 450°F, or fire up your pellet grill.
3. While the grill heats, make your herb butter by combining the butter, minced garlic, parsley, thyme, lemon juice, salt, and pepper in a bowl. Mix until well combined.
4. Place the thawed lobster tails on a cutting board and split them lengthwise with a sharp knife.
5. Spread a generous amount of herb butter on the exposed meat of each lobster tail, then place the tails on the hot grill, shell side down.
6. Grill the lobster tails for 5-6 minutes, or until they are fully cooked.
7. Add the steaks to the grill and cook to your desired doneness, about 3-4 minutes per side for medium-rare.
8. Baste the steaks with the remaining herb butter as they cook.
9. Once the steaks are done, remove them from the grill and let them rest for 5 minutes.
10. To serve, place a steak on each plate and top it with a grilled lobster tail. Drizzle any remaining herb butter over the top, and garnish with lemon wedges and fresh herbs.

And that's surf and turf at home.

Serve it with grilled vegetables and a glass of red wine for a great night in. Happy Valentine's Day.