Surf and Turf Recipe: Crab & Shrimp Stuffed Lobster Tail with Filet Mignon
This surf and turf recipe takes the classic steak-and-seafood combo to a whole new level. Canadian lobster tails are butterflied and stuffed with a homemade crab and shrimp seafood stuffing seasoned with Old Bay, Dijon, and fresh aromatics, then roasted hot until golden. Paired with a butter-basted filet mignon seared to a perfect crust and finished with a drizzle of rich lobster bisque, this is a restaurant-quality plate you can make at home in 40 minutes. Perfect for Valentine’s Day, anniversaries, holidays, or any night you want to seriously impress.
🦞 Date Night Essential: Skip the reservation, this stuffed lobster tail surf and turf looks and tastes like a pricey steakhouse plate and comes together in under 45 minutes.
INGREDIENTS
Seafood Stuffing
1/4 pound special crab meat
4 shrimp — 21/25 count, peeled and deveined, tail off
10 saltine crackers
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
Pinch of cayenne pepper
1/4 teaspoon Old Bay seasoning
1 tablespoon fresh parsley, chopped
2 scallions, minced
1 tablespoon red bell pepper, minced
1 tablespoon celery, minced
Surf and Turf
2 beef filet mignon steaks (6 oz each)
1 tablespoon butter
1 sprig fresh rosemary
3 garlic cloves
2 Canadian lobster tails (4 oz each)
6 ounces seafood stuffing
1/4 cup lobster bisque
1 tablespoon fresh parsley, finely chopped (garnish)
Salt and black pepper to taste
INSTRUCTIONS
Step 1: Steam the shrimp until pink and fully cooked, about 3–4 minutes. Chop into small pieces and allow to cool completely before using — warm shrimp will break the stuffing mixture.
Step 2: Add the cooled chopped shrimp, crab meat, crushed saltines, mayonnaise, Dijon mustard, cayenne, Old Bay, parsley, scallions, red bell pepper, and celery to a large mixing bowl. Mix until fully combined. Refrigerate until needed.
Step 3: Preheat your oven to 450°F. Using kitchen scissors, cut along the top of each lobster shell from the open end toward the tail fin. Gently pull the lobster meat up and through the cut, resting it on top of the shell while keeping it attached at the tail end.
Step 4: Press 3 ounces of the seafood stuffing onto each butterflied lobster tail, mounding it generously on top.
Step 5: Place the stuffed lobster tails in the oven and roast for 12 minutes until the stuffing is golden and the lobster meat is opaque throughout. Remove from oven and set aside.
Step 6: Season both filet mignon steaks generously on all sides with salt and freshly cracked black pepper. Pat the steaks dry first for maximum crust.
Step 7: Preheat a heavy sauté pan (cast iron or stainless) over medium-high heat until very hot. Add the steaks to the pan, then immediately add the butter, garlic cloves, and rosemary sprig. As the butter melts and foams, tilt the pan and continuously spoon the garlic-rosemary butter over the tops of the steaks. Sear for 2–3 minutes per side until a deep golden-brown crust forms.
Step 8: Remove steaks from the pan and rest for 3–5 minutes. Place one stuffed lobster tail and one filet mignon on each plate. Drizzle warm lobster bisque over each lobster tail and garnish with freshly chopped parsley. Serve immediately.
Why You’ll Love This Surf and Turf Recipe
**Restaurant Quality at Home:** Stuffed lobster tail and butter-basted filet mignon — this is the plate people pay $120 for at a steakhouse
**Ready in 40 Minutes:** From mixing bowl to plated dinner, this surf and turf comes together faster than a restaurant reservation
**Stuffed — Not Just Grilled:** The seafood stuffing takes the lobster to a completely different level most home cooks never attempt
**Perfect Butter Crust on the Steak:** The continuous butter-basting technique gives you a steakhouse-level sear with zero guesswork
**Impressive Presentation:** Butterflied stuffed lobster tails plated with a filet and bisque drizzle photograph beautifully and wow every guest
**Built-In Date Night Dinner:** This recipe is designed for two and requires no special equipment — just a pan, scissors, and an oven
**Make-Ahead Friendly:** Prep the seafood stuffing the night before and stuff the tails right before baking
Perfect for Special Occasions & Date Night
This surf and turf recipe is the ultimate special occasion dinner you can cook at home:
**Valentine’s Day Dinner:** Skip the crowded restaurant — this dish is more impressive, more personal, and a fraction of the cost
**Anniversary Dinner:** Stuffed lobster tail and filet mignon says “I went all out” — because you did
**Holiday Entertaining:** Scale this recipe for four and own the Christmas or New Year’s Eve dinner table
**Weekend Splurge:** When you want to treat yourself to something extraordinary without leaving the house
**Date Night In:** Everything about this dish — the sizzle, the smell, the presentation — makes for a memorable night
**Impressive for Guests:** Serve this at a small dinner party and no one talks about anything else
**Birthday Dinner:** A stuffed lobster tail alongside a filet is a birthday dinner that beats any restaurant in town
Ingredient Tips for Success
**Lobster Tail Size Matters:** 4–6 oz Canadian lobster tails are ideal for surf and turf. Cold-water Canadian lobster is sweeter and firmer than warm-water alternatives — worth the upgrade.
**Use Special Crab Meat:** Special crab meat is the body meat of the crab — more affordable than lump but still high quality. It mixes into the stuffing perfectly without overpowering the shrimp.
**Filet Mignon Is the Right Cut:** Its mild, buttery flavor doesn’t compete with the seafood. Ribeye works too, but filet is the classic choice for surf and turf for good reason.
**Cool the Shrimp First:** Mixing warm shrimp into the stuffing will partially cook the mayo and cause the stuffing to break. Always let the shrimp cool completely before combining.
**Quality Saltines as Binder:** The saltine crackers act as the binder in the stuffing instead of heavy breadcrumbs — they absorb moisture and hold everything together without weighing it down.
Pro Chef Tips
**Dry the Steak Before Searing:** Pat your filets completely dry before seasoning. Any surface moisture creates steam in the pan and prevents a proper crust from forming.
**Don’t Move the Steak:** Lay it down and leave it alone. The crust forms from sustained contact with the hot pan. Every time you move the steak, you reset the clock.
**Screaming Hot Pan:** Your pan needs to be very hot before the filet goes in — just beginning to smoke. A pan that’s too cool produces grey, steamed meat instead of a golden-brown sear.
**Baste Continuously:** The butter-basting technique is what separates a home-cooked steak from a steakhouse steak. Keep spooning that garlic-rosemary butter over the top the entire time.
**Timing the Two Proteins:** The lobster tails come out of the oven first. Use that 12-minute window to let them rest while you sear the steaks — everything hits the plate hot at the same time.
**Don’t Over-Bake the Lobster:** 12 minutes at 450°F is the sweet spot for a 4 oz stuffed tail. Going longer risks rubbery lobster meat. Trust the time.
**Warm the Bisque Gently:** Heat lobster bisque over low heat or in the microwave in 30-second intervals. Don’t boil it — the texture can break.
**Rest the Filet:** 3–5 minutes of resting off the heat is not optional. It lets the juices redistribute so the first bite is as good as the last.
**Medium-Rare Target:** For filet mignon, pull the steak at 130–135°F internal temperature. It will carry-over cook another 3–5 degrees while resting.
Serving Suggestions
Serve your surf and turf with:
– Extra lobster bisque on the side for dipping
– Roasted asparagus or broccolini to complete the plate
– Crispy roasted potatoes or a simple potato gratin
– A wedge salad with blue cheese dressing
– Crusty bread to soak up the leftover butter and bisque
– A full-bodied Chardonnay or Pinot Noir
– Compound butter (herb, garlic, or blue cheese) melted over the filet
– Lemon wedges alongside the lobster for a bright finish
– Serve on warmed plates so nothing goes cold
Storage & Reheating
**Storage:** Transfer leftover surf and turf to an airtight container and refrigerate for up to 2 days. Store the lobster tail and steak separately from any remaining bisque sauce.
**Reheating the Lobster Tail:** Place on a baking sheet, cover loosely with foil, and reheat at 300°F for 8–10 minutes. Low and slow prevents the lobster from drying out.
**Reheating the Steak:** Reheat sliced thin in a pan over low heat with a touch of butter. Avoid the microwave — it toughens the steak.
**Reheating in Air Fryer:** Reheat the lobster tail at 325°F for 4–5 minutes for the best texture without drying it out.
**Freezing:** The seafood stuffing can be frozen for up to 1 month before use. Fully cooked stuffed lobster tails can be frozen for up to 2 months — wrap tightly in plastic wrap then foil. Thaw overnight in the refrigerator before reheating.
**Make-Ahead Tip:** The seafood stuffing can be made up to 24 hours ahead and refrigerated. Stuff the lobster tails right before baking for best results.
Variations to Try
**Shrimp Instead of Lobster:** Swap the lobster tails for jumbo shrimp stuffed and baked — all the flavor of the stuffing at a lower price point
**Ribeye Surf and Turf:** Replace the filet mignon with a bone-in ribeye for more fat, more flavor, and an even more dramatic presentation
**Scallop and Steak:** Sear large sea scallops instead of lobster for a different surf and turf combination that’s equally impressive
**Cajun Surf and Turf:** Season the filet with a Cajun spice rub and add extra cayenne to the stuffing for a Southern-spiced version
**Bacon-Wrapped Filet:** Wrap the filet mignon in a strip of bacon before searing for added richness and crispy texture
**Cream Sauce Finish:** Replace the lobster bisque drizzle with a pan sauce made from the steak drippings, cream, and fresh herbs
**Lump Crab Upgrade:** Use jumbo lump crab meat instead of special crab in the stuffing for a more luxurious, chunkier texture
Frequently Asked Questions
**What is surf and turf?**
Surf and turf is a dish that combines a beef steak with a seafood component on the same plate — typically lobster tail, shrimp, scallops, or crab. This recipe pairs a butter-basted filet mignon with a crab and shrimp stuffed Canadian lobster tail, finished with a lobster bisque drizzle.
**How do you butterfly a lobster tail for stuffing?**
Use kitchen scissors to cut along the top of the shell from the open end toward the tail fin. Slide your fingers under the meat and gently pull it up through the cut, resting it on top of the shell while keeping it attached at the tail. This is the standard restaurant butterfly presentation.
**How long do you cook lobster tail at 450°F?**
A 4-ounce stuffed lobster tail bakes at 450°F for exactly 12 minutes. The stuffing will be golden and the lobster meat opaque throughout. For un-stuffed tails, a general rule is 1 to 1.5 minutes per ounce at 450°F.
**What temperature is filet mignon medium-rare?**
Pull the steak at an internal temperature of 130–135°F for medium-rare. It will continue rising 3–5 degrees while resting. Use an instant-read thermometer for accuracy.
**What’s the best steak for surf and turf?**
Filet mignon is the classic choice — its tenderness and mild flavor don’t compete with the seafood. Ribeye and New York strip both work well if you prefer more beef flavor and fat content.
**Can I make the seafood stuffing ahead of time?**
Yes! The stuffing can be made up to 24 hours ahead and stored covered in the refrigerator. Stuff the lobster tails right before baking for the freshest results.
**Can I use frozen lobster tails?**
Yes. Thaw completely in the refrigerator overnight before butterflying and stuffing. Pat them very dry before adding the stuffing to avoid excess moisture in the baking dish.
**What wine pairs with surf and turf?**
A full-bodied Chardonnay or white Burgundy complements the lobster and seafood stuffing. For a red, Pinot Noir pairs with the filet without overpowering the seafood. If you’re opening one bottle for the whole plate, go Pinot Noir.
**Can I double this recipe for a dinner party?**
Absolutely. This recipe scales up easily — just bake all the lobster tails at once and sear the steaks in batches. Rest the steaks together tented under foil while you plate.
**Why is my lobster rubbery?**
Overcooked lobster becomes tough and rubbery. At 450°F, a 4 oz stuffed tail needs exactly 12 minutes — no more. Pull it at the 12-minute mark even if you’re not sure. The carry-over heat will finish the job.