Looking for a special dinner for two but torn between a steak and seafood? How about you prepare some Surf & Turf, the best of both worlds, you have the steak from the beef and the seafood from the lobster. This meal well surely make a perfect date and make sure you have a red wine to pair that steak. Prepare your appetite for the best dinner date you will have.

This recipe is from Taste of Home and don't forget to click on the ingredients to get them.

Ingredients

• 2 garlic cloves, minced

• 2 teaspoons plus 2 tablespoons olive oil, divided

• 1/4 cup minced fresh parsley

• 3 tablespoons chopped green onions

• 2 tablespoons minced fresh thyme

• 2 teaspoons grated lemon zest

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon cayenne pepper

• 1/2 cup butter, softened

• 1 cup soft bread crumbs

• 1/4 cup butter, melted

• 4 lobster tails

• 4 beef tenderloin steaks

• 4 teaspoons coarsely ground pepper

Preparations

Step 1

In a small skillet, sauce garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.

Step 2

Add softened butter to remaining herb mixture; mix well. Shape into a 1-inch thick log; wrap and refrigerate for 30 minutes or until firm.

Step 3

For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.

Step 4

Preheat oven to 375 F. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Step 5

Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes.

Step 6

Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135 F; medium, 140 F; medium-well, 145 F).

Step 7

Unwrap herb butter; cut four 1/4-inch slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

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