Ingredients
- 2 (6 oz) filet mignon steaks (1.5 inches thick)
- 2 medium lobster tails
- 3 garlic cloves, minced
- 3 tablespoons butter, divided
- Salt
- Pepper
- 10 oz baby spinach
- 2 cups cherry tomatoes, halved
- 3 oz mozzarella pearls
- ¼ cup olive oil
Directions
- Pat the steaks dry with a paper towel and generously season all sides with salt and pepper.
- Heat a griddle to high. Sear both sides of the steaks for 3-4 minutes per side.
- Remove the lobster tails from their shells and chop the meat into bite-sized pieces.
- On medium-high heat, add 1 tablespoon of butter and the minced garlic to the griddle. Add the lobster meat and cook for 3-4 minutes, tossing occasionally.
- Top each steak with the cooked lobster meat and drizzle with 1 tablespoon of melted butter.
- Place the spinach in a large bowl.
- Add the olive oil, halved cherry tomatoes, mozzarella pearls, salt, and pepper to the bowl.
- Mix the ingredients together until well combined.
- Serve the salad alongside the steaks.
- Enjoy your Lobster Topped Filet Surf and Turf!
