Surf and Turf Feast: Shrimp Pasta with Grilled Lobster and Ribeye
There’s a certain kind of magic that happens when you decide to go all-in. It’s that birthday, anniversary, or “just because” Tuesday that demands a celebration. For me, this meal is the embodiment of that feeling. I created this Surf and Turf extravaganza for my parents’ 40th anniversary. My dad, a staunch meat-and-potatoes man, and my mom, who dreams of seaside dinners, are a culinary challenge. This dish—a symphony of juicy shrimp tangled in pasta, a luxuriously grilled lobster tail dripping with garlic butter, and a simply seasoned, perfectly charred ribeye—was my peace treaty. The moment they took their first bites, the table fell silent, save for the happy sighs. That’s the power of this meal; it doesn’t just feed you, it creates a moment you’ll remember.
Why You’ll Love This
It Feels Like a Celebration: This isn’t an ordinary weeknight dinner. It’s an event, a restaurant-quality experience that turns your table into a special occasion.
Perfect for Sharing: The communal nature of this feast makes it ideal for connecting with loved ones. It’s a centerpiece that sparks conversation and joy.
Surprisingly Straightforward: While it looks impressive, each component is cooked using simple, fundamental techniques. The magic is in the quality of the ingredients.
A Harmony of Flavors and Textures: You get the tender, briny sweetness of the seafood, the rich, robust chew of the steak, and the comforting, garlicky pasta. Every bite is a new discovery.
The Unexpected Convert
I’ll never forget serving this to my nephew, a self-proclaimed picky eater whose diet largely consisted of chicken nuggets and buttered noodles. He eyed the spread with deep suspicion. With a little gentle coaxing, he tried a small piece of the ribeye, then a bit of shrimp from the pasta. His eyes widened. “This is actually… good,” he mumbled, before asking for a whole lobster tail for himself. It was a quiet victory, proving that even the most hesitant palates can’t resist the allure of well-prepared, honest food.
What Makes It Special
The Ribeye: Its generous marbling melts as it cooks, creating an incredibly juicy and flavorful steak that needs little more than salt and pepper to shine.
The Lobster Tail: Grilled to a beautiful, smoky char, it remains succulent and sweet inside, especially when bathed in a homemade garlic herb butter.
The Garlic Butter Sauce: This isn’t just melted butter. It’s a carefully infused sauce with fresh garlic and herbs that blankets the lobster, coats the shrimp, and ties the entire dish together.
The Shrimp Pasta: It acts as the flavorful base, soaking up all the delicious pan juices and garlic butter, ensuring no flavor is left behind.
Making It Happen
The key to a stress-free surf and turf feast is organization. We’ll work in stages. First, get your ingredients prepped—this is called mise en place. Pat your ribeye dry and season it generously with salt and pepper, then let it come to room temperature. Prepare your garlic butter sauce by melting butter with minced garlic and your choice of fresh herbs like parsley or chives. Devein your shrimp and carefully butterfly your lobster tails.
Start by grilling your ribeye to your desired doneness. A hot grill is essential for that beautiful, crispy crust. Once it’s done, transfer it to a cutting board and let it rest. This is non-negotiable, as it allows the juices to redistribute throughout the meat.
While the steak rests, turn your attention to the lobster. Place the tails on the grill, flesh-side down, for a quick sear to get some smoky flavor. Then, flip them, brush generously with the garlic butter, and continue to grill until the flesh is opaque and tender.
Finally, in a large skillet, you’ll cook the shrimp pasta. Sauté the shrimp until they’re just pink and opaque, then remove them. In the same skillet, you can deglaze with a splash of white wine or broth, scraping up any browned bits, before tossing your cooked pasta and the shrimp back in with a generous pour of that glorious garlic butter. Toss everything until it’s glistening and fragrant.
You Must Know
Bring Steak to Room Temp: A cold steak will steam instead of sear. Taking it out 30-40 minutes before cooking ensures a perfect crust.
Don’t Overcook the Seafood: Shrimp and lobster cook quickly and become rubbery if left on the heat too long. Cook just until opaque.
Rest Your Meat: Slicing into a steak immediately after grilling will release all its precious juices onto the plate. Let it rest for at least 10 minutes.
Salt Your Pasta Water: The water for your pasta should taste like the sea. This is your only chance to season the pasta itself from within.
Serving Ideas
Plate this feast family-style for a dramatic effect. Mound the garlicky shrimp pasta in the center of a large platter. Arrange the sliced ribeye and grilled lobster tails around it. Don’t forget a little bowl of extra garlic butter for dipping. For drinks, a crisp, oaky Chardonnay will complement the lobster and shrimp beautifully, while a bold Cabernet Sauvignon will stand up to the richness of the ribeye.
Make It Different
Diet-Friendly: Use zucchini noodles or lentil pasta instead of traditional pasta. For a leaner protein, swap the ribeye for a filet mignon or even grilled chicken.
Flavor Twists: Add a pinch of red pepper flakes to the garlic butter for a gentle heat. Stir a tablespoon of sun-dried tomato paste into the pasta for a deeper, umami flavor.
Ingredient Swaps: No lobster? Use large, dry-packed sea scallops. You can also pan-sear the steak instead of grilling it if the weather isn’t cooperating.
Storing and Reheating Your Feast
Store components separately in airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet with a splash of water or broth. Reheat the steak and lobster slowly in a low oven (275°F) to prevent them from toughening up. The microwave is not your friend here.
Success Tips
Use a meat thermometer for perfect steak every time: 125°F for rare, 135°F for medium-rare, 145°F for medium.
To butterfly a lobster tail, use kitchen shears to cut lengthwise through the top of the shell, then gently pry the meat open without detaching it.
For an extra layer of flavor, use the leftover garlic butter to make a quick pan sauce for the steak by adding a splash of beef broth to the skillet you used for the shrimp.
Frequently Asked Questions (FAQ)
1. Can I make any part of this ahead of time?
Absolutely. The garlic butter can be made days in advance. You can also devein the shrimp and butterfly the lobster tails a few hours ahead, keeping them covered in the fridge.
2. I don’t have a grill. Can I cook this indoors?
Yes! You can pan-sear the ribeye in a cast-iron skillet and broil the lobster tails in your oven until the flesh is golden and cooked through.
3. What’s the best pasta shape to use for this recipe?
Long, thin pasta like linguine or fettuccine is ideal because it holds the garlic butter sauce beautifully. A short, sturdy shape like rigatoni also works well.
4. My lobster is frozen. What should I do?
Thaw it safely by placing it in the refrigerator for 24 hours before you plan to cook. Do not thaw it at room temperature or in water.
5. How do I know when the lobster is done?
The lobster meat will turn from translucent to completely white and opaque. It will also become firm to the touch and will have curled slightly.
Recipe Card: Ultimate Surf and Turf Feast
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Servings: 2
Category: Main Course
Difficulty: Intermediate
Cuisine: American
Yield: 1 platter
Ingredients
For the Ribeye:
2 (10-12 oz) ribeye steaks, about 1.5 inches thick
1 tbsp olive oil
Kosher salt and freshly cracked black pepper
For the Grilled Lobster & Garlic Butter:
2 (6-8 oz) lobster tails
1/2 cup unsalted butter
3 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
For the Shrimp Pasta:
8 oz linguine or fettuccine
1 lb large shrimp (16/20 count), peeled and deveined
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley, for garnish
Instructions
Prep: Remove steaks from fridge 30-40 minutes before cooking. Season liberally with salt and pepper. Bring a large pot of salted water to a boil for the pasta.
Garlic Butter: In a small saucepan, melt the butter with the minced garlic and parsley over low heat. Keep warm.
Cook Steak: Preheat grill to high heat. Brush steaks with olive oil. Grill for 4-6 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a board to rest.
Cook Lobster: While steak rests, butterfly the lobster tails. Grill flesh-side down for 2 minutes. Flip, brush generously with garlic butter, and grill for another 4-5 minutes, basting once, until flesh is opaque.
Cook Pasta & Shrimp: Cook pasta according to package directions until al dente. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper and cook for 1-2 minutes per side until pink. Remove shrimp.
Combine: Drain pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet with the shrimp. Pour in most of the garlic butter and a splash of pasta water. Toss vigorously until the pasta is coated in a glossy sauce.
Serve: Slice the rested steak against the grain. Arrange the shrimp pasta on a platter, top with the sliced ribeye and grilled lobster tails. Garnish with fresh parsley and serve immediately with remaining garlic butter.
Notes
The cook times for the steak and lobster are estimates. A meat thermometer is the most reliable tool for checking the steak, and visual cues are best for the lobster.
Nutrition (Estimated per serving)
Calories: 1280 | Fat: 68g | Saturated Fat: 32g | Cholesterol: 685mg | Sodium: 1480mg | Carbohydrates: 88g | Fiber: 4g | Sugar: 4g | Protein: 78g
