RICHMOND, Va - Joe Thomas, Managing Partner and Grill Master at Longhorn Steakhouse had the pan sizzlin’ when he walked us through the steps of his restaurant’s signature Surf and Turf featuring tender and juicy Filet Mignon paired with a succulent Lobster tail. For more information you can visit online at www.longhornsteakhouse.com.
Surf and Turf – Filet & Lobster
Inspired by LongHorn Steakhouse’s menu
- 4 filets
- Onion powder
- Garlic powder
- 4 lobster tails
- Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with salt and pepper.
- Season filets with salt, pepper, onion powder and garlic powder.
- Coat grill pan with canola oil and let warm. Once hot, place seasoned filets on the pan. Grill to perfection on both sides.
- Remove filets from pan and serve each one with a lobster tail.
- Serve and enjoy!