Enjoy these surf and turf melts as the perfect luxurious party dish or dinner. Made with lobster tails and filet mignon, these melts meld together perfect flavors of land and sea and sit atop an open faced sandwich that will have you and your guests enjoying bite after bite.
Sometimes certain ingredients bring up memories that one wants to replicate and share through recipes. Lobster is one of those ingredients for me. Lobster makes me think of summer, it takes me back to when my husband and I visited the coast of Maine and lobster was everywhere, it seemed that every restaurant boasted a lobster dish (we even had lobster ice cream!)
We waited in this 2 plus hour line outside a place that supposedly had the best lobster rolls. We weren’t that impressed, it was essentially some cold lobster in a hot dog bun, it was kind of flavorless, but we were super touristy and of course took pictures with them – see below (pictures are from over three years ago!)
As we left we both vowed off lobster saying that we didn’t understand the hype, but then hours later came across a little roadside stand selling lobster grilled cheese, of course I had to try it…I mean, lobster, cheese, bread? YUM! And so my love of lobster was back in full swing!
But that love for seafood and cheese combined remained dormant until this year when my husband took a road trip along the coast of Oregon where we stopped for lunch at a little cafe (the Drift Inn Cafe in Yachats) that had a crab melt that I got and it was love all over again. My hubby got wild halibut fish and chips. Both were fantastic dishes, but the crab melt…I just couldn’t stop thinking about it! Side note – they served this natural ketchup that totally reminded me of my 5 ingredient quick ketchup that I just made another batch of last weekend – gotta use those farmers market tomatoes!
So a few months after getting home I used my vacation as inspiration and made these lobster and steak melts.
The filets and lobster tails are both cooked very simply, and then piled high on top of a piece of bread that has been spread with garlic butter and topped with cheese and baked, then is topped off with fresh tomatoes and parsley. It’s a super fresh and luxurious dish. It’s kind of like the best grilled cheese you’ve ever had!
I know that some might bock at the term ‘luxurious’ being used to describe a dish, but how else would you describe lobster, filet mignon, on ooey-gooey cheese bread? This is the perfect dish for a party, perhaps a summer party where you want to impress the guests? These surf and turf melts will disappear and you’ll get tons of compliments.
- 2 6oz each lobster tails
- 2 6oz each filet mignons
- 1/2 tsp kosher salt
- 1/2 Tbs extra virgin olive oil
- 1/2 Tbs steak seasoning
- 1/4 stick butter 2 Tbs
- 1 garlic clove crushed
- 12 slices or half a loaf Italian bread I like to get the bread with sesame seeds on top
- 12 slices of provolone cheese
- 2-3 to matoes finely chopped
- Pinch of salt
- 1/4 cup parsley finely chopped
- Preheat oven to 400, line a baking sheet with aluminum foil and place slices of bread on the baking sheet.
- Microwave butter for 10 seconds, then combine the butter with the crushed garlic to make a garlic butter. With a butter knife spread a little of the butter on each slice of bread (if you want it really buttery you could certainly make more, I just spread a very thin layer on.) Then lay a slice of provolone cheese on top (I like to break the slice in half so that I can cover the top of the bread with cheese.) Set aside until you’re ready to bake.
- Bring a pot of water to boil and cook the lobster tails. When they are done cooking, allow them to cool for 10-15 minutes, until you can touch them, then with a fork get the lobster meat out of the tail and put it into a bowl and sprinkle the lobster meat a little kosher salt and set aside.
- Heat olive oil in a skillet. Pat each of the filets with a paper towel, then rub a little steak seasoning into each side of filets, then cook in the skillet for 4 minutes on each side, flipping only once (you could cook shorter/longer depending on how well done you like your meat.) Remove steaks from skillet and allow to cool for at least 10 minutes, then slice up into strips.
- Cup up tomatoes and top with a pinch of salt and set aside, cut parsley and set aside as well (I like putting the tomatoes and parsley in little bowls, it helps when assembling the melts.)
- When the lobster and steak have finished cooking, that’s when I put the bread in the oven. Allow it to bake for 7-10 minutes, until the cheese is brown around the edges. Remove from oven, then top each piece with some lobster meat and steak slices, then top with some tomato slices and sprinkle some parsley over the melts, serve warm and enjoy!
Omaha Steaks has compensated me for my time to develop this recipe. As always, thank you for reading and for supporting the brands that make the SweetPhi blog. All thoughts and opinions are as always mine alone. Happy cooking!