Blackstone Griddle Surf and Turf: Filet Mignon with Lobster Tail

If you want an exceptionally special meal without spending hours in the kitchen or the cost of a steakhouse, this Blackstone Filet Mignon with Lobster is the perfect at-home surf-and-turf for a date night or celebration. It’s elegant, surprisingly simple to prepare, and ideal for cooks of any skill level.

Blackstone Filet Mignon and Lobster

This Blackstone surf-and-turf pairs a tender filet mignon with a buttery lobster tail. The method is straightforward: preheat the griddle, season the steak and lobster, sear the steak to the desired doneness, then finish the lobster on the same surface. Gas griddles are especially convenient for cooking multiple portions at once, but you can easily adapt the method to a regular grill or a heavy cast-iron pan.

Recipe Shopping List

Gather the basics below. For precise amounts, see the recipe card in this post.

Filet mignon steaks
Lobster tails
Salt and black pepper
Unsalted butter
Fresh garlic or garlic powder
Old Bay seasoning

Consider pairing this dish with a complementary seafood or steak sauce for extra richness.

How To Make This Recipe

Here’s an overview of the main steps so you know what to expect before you begin. Full step-by-step instructions are in the recipe card below.

Preheat the griddle. Heat the griddle to medium-high so the surface is about 450°–500°F. Proper preheating ensures a good sear.
Season the steak and lobster. Use salt, pepper and a touch of garlic powder on both the steak and lobster. Add Old Bay to the lobster for classic flavor.
Cook the steak and lobster. Sear the steak about 3 minutes per side on a hot griddle for a medium-rare target (remove at roughly 125°F and let rest). Cook lobster tails about 2 minutes per side until opaque and cooked through. Use an instant-read thermometer for reliable results.

A simple garlic-butter or cream sauce complements both the steak and lobster very well.

Serve This With

Choose a few complementary sides to round out the meal. Below are classic pairings that balance richness and texture.

Loaded mashed potatoes — creamy and smoky, a classic steak side.
Smoked au gratin potatoes — rich and cheesy for a decadent plate.
Smoked scalloped potatoes — tender, creamy layers work great with steak.
Loaded baked potatoes — simple and satisfying.
Mushroom risotto — earthy and luxurious alongside beef and lobster.
Fresh dinner rolls — to mop up buttery juices.
Caramelized onion butter — a flavorful compound butter for steak or rolls.
Caesar salad — a crisp, acidic salad lightens the plate.

A mild lobster pasta or a light seafood sauce also pairs nicely if you prefer more sauce on the plate.

Try serving with smoked potato stacks for an elegant side.

Can you make this if you don’t have a gas griddle?

Yes. A conventional grill, a cast-iron skillet or a heavy pan on the stovetop will work well. Adjust cooking times slightly and use a thermometer to check doneness.

How do you store leftover steak and lobster?

This dish is best served fresh. If you have leftovers, refrigerate them promptly and reuse the steak in sandwiches or scrambled eggs; lobster can be added to salads or pasta, but texture will change after refrigeration.

If you enjoyed this, explore more simple yet elegant grill and griddle recipes.

More Recipes

Perfect Grilled Filet Mignon
Filet Mignon with Whiskey Garlic Shrimp Sauce (Surf & Turf)
Traeger Lobster Rolls
Grilled Lobster Tail
Garlic Pinot Cream Sauce

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Yield: 1 serving

Blackstone Filet Mignon with Lobster

Treat someone special to restaurant-quality surf-and-turf made at home: a tender filet mignon topped with a buttery lobster tail. Simple seasoning and a hot griddle produce an impressive result with minimal fuss.

Prep Time:
10 minutes

Total Time:
10 minutes

Ingredients

1 6-ounce filet mignon
1 4-ounce lobster tail
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 tablespoon butter
1/2 teaspoon Old Bay seasoning

Instructions

Preheat your griddle to medium-high heat, aiming for a surface temperature of about 450°–500°F.
Remove the meat from the lobster tail and set aside.
Combine salt, pepper, and garlic powder. Season both sides of the steak and lobster tail. Sprinkle Old Bay on both sides of the lobster.
Melt half the butter on the griddle and sear the steak. Cook approximately 3 minutes per side, then check the internal temperature. Remove the steak when it reaches about 125°F for medium-rare and let it rest for five minutes.
While the steak rests, add the remaining butter to the griddle and cook the lobster tail about 2 minutes per side, flipping once. If available, cover with a dome for a minute to promote even cooking.
Place the cooked lobster on top of the rested steak and serve immediately.