When it comes to a special occasion meal, such as Valentine’s Day, who doesn’t think of surf and turf?
So then, why not treat your sweetheart to an easy home-cooked meal of steak and lobster linguine to show them just how much you care?!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making surf and turf pasta is available near the end of this post.Jump to Recipe
Steak and Lobster Linguine ingredient list;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Lobster Tails
- Beef Tenderloin
- Linguine Pasta
- White Wine
- Heavy Cream
- Old Bay Seafood Seasoning
- Salt and Pepper
- Chopped Parsley, for garnish
Kitchen tools and equipment needed;
- Large Skillet
- Aluminum Foil
- Chef’s Knife
- Cutting Board
- Large Pasta Pot
- Measuring Cups and Spoons
Alternative ingredients for making surf and turf pasta;
- Instead of using beef tenderloin, please feel free to use a different cut of beef or protein altogether. Something will fit your budget (or taste preferences) if desired.
- Pork tenderloin would be an excellent choice.
- Shrimp or crabmeat will also work well as a substitution for the lobster tails.
- You can purchase them already cooked (if you wish), but if you do, make sure you add them to the skillet along with the wine and butter sauce right before serving (only to heat through), so they won’t turn rubbery.
- Any pasta which is your favorite will work in this recipe. I chose linguine because I like linguine.
What type of white wine do I use for making this special occasion dinner?
- I used a Pino Grigio, but a chardonnay or even a rose will work. Make sure to purchase a wine that will fit your budget.
- Also, make sure you use a wine which you would drink out of a glass, and not one specifically made for cooking. Cooking wines are not made for drinking on their own, so why would you cook with them?
What are the best tips for slicing thin and tender pieces of steak?
- I’ve found the best practice for slicing proteins (of any variety) thinly is to have the meat partially frozen. The knife will easily glide through the partially frozen meat, enabling the cutting of thin and uniform slices. I’ve found the best practice for slicing proteins thinly is to have the meat partially frozen. The knife will easily glide through the partially frozen meat making thin, uniform slices.
- Always slice across the grain of the protein to ensure tender, easy to chew, meat.
For additional Valentine’s Day dinner recipes, please click on the following titles for;
- Valentine’s Day Dinner Recipe Roundup (pictured below) from all your favorite food bloggers from around the internet!
“You’re going to fall in love with this Valentine’s Dinner Recipe Roundup. If you’re the one doing the cooking, or if you’re lucky enough to have someone cooking for you, I know you’ll enjoy this collection of romantic recipes!!”
- Ravioli with Pumpkin Vodka Sauce (pictured below) from (yours truly) Kudos Kitchen
“Easy Ravioli with Pumpkin Vodka Sauce & Sausage is proof positive that serving pumpkin for a romantic dinner is always a winner!”
- Baked Alaska for Two (pictured below) from (yours truly) Kudos Kitchen
“Treat your honey to a Deliciously Charming Individual Baked Alaska for Two this Valentine’s Day, and you’ll both be falling in love all over again!”
- Elegant Stuffed Orzo and Shrimp Avocados (pictured below) from (yours truly) Kudos Kitchen
“Orzo, Shrimp & Vegetable Salad Stuffed Avocados is an elegant dish that can be served for a light lunch or dinner option. Since it’s served cold, it’s the perfect refreshing and refined dish to make and enjoy for a romantic meal for two!“
More special occasion recipe ideas from around the web;
- Caprese Grilled Filet Mignon from Cupcakes and Kale Chips
- Surf and Turf BBQ Board from My Kitchen Love
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Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s special occasion dinner of steak and lobster linguine.
- 3 5 ounce Lobster tails
- ½ cup white wine reserved after poaching the lobster
- 8 ounces beef tenderloin thinly sliced, across the grain
- 2 tablespoons butter
- salt and pepper
- ¼ cup white wine
- ¼ cup heavy cream
- reserved lobster poaching wine
- 2 tablespoons butter
- 1/8 teaspoon seafood seasoning
- 1 pound linguine cooked and drained according to package directions
- 3 tablespoons chopped fresh parsley optional
Add the white wine to a skillet. Bring to a simmer and add the lobster tails.
Cover and cook the lobster for 5 – 7 minutes over medium heat.
Uncover and remove the lobster from the skillet. Keep warm. Reserve the white wine cooking liquid to a bowl and set aside.
Wipe out the skillet.
Season the steak with salt and pepper. Melt the butter in the skillet and sear the steak on both sides. Remove the steak to a plate and keep warm.
Add the remaining wine, reserved cooking wine, cream, butter, and seafood seasoning to the skillet making sure to scrape up the browned bits from the bottom of the pan. Simmer over medium-low heat to thicken slightly.
Carefully cut the lobster shells open with kitchen shears and remove the lobster meat. Cut into chunks.
Add the seared steak and lobster chunks into the sauce and stir to combine and heat. If desired, add a bit more butter and a splash of extra wine (optional).
Add the cooked linguine to a bowl and top with the steak, lobster, and sauce. Garnish with fresh chopped parsley if desired.
I sincerely hope you’ve enjoyed today’s special occasion recipe as much as I’ve enjoyed bringing it to you!!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!