1 rating

PointsPlus Surf and Turf Recipe


Surf n Turf

Nothing beats flank steak and lobster tails with garlic-butter. Here’s a healthy version of this duo that you can make in your own backyard.


  • 4 sprays cooking spray, divided  
  • 1 ½ pounds uncooked lobster meat, tails, thawed if frozen
  • 1 ¼ pounds raw lean flank steak  
  • 2 teaspoon minced garlic  
  • ½ teaspoon table salt  
  • ½ teaspoon black pepper, freshly ground  
  • 1 ½ tablespoon unsalted butter  
  • ½ cups reduced-sodium chicken broth  
  • 2 teaspoon minced garlic  
  • 2 teaspoon fresh lemon juice  
  • ½ teaspoon table salt  
  • ¼ teaspoon black pepper, freshly ground  
  • 1 tablespoon parsley, fresh, chopped  
  • ½ medium lemons, cut into wedges 


Off heat, coat grill rack with cooking spray; heat grill. Place lobster tails on a cutting board, softer-shell side up. Using a sharp knife or kitchen shears, cut lobster tails in half lengthwise, exposing flesh. Rub steak with 2 teaspoons garlic, ½ teaspoon salt, and ½ teaspoon pepper, pressing mixture into steak; coat steak with cooking spray.

Grill steak, turning once, until medium rare, about 15 minutes, or longer for desired degree of doneness. Remove steak to a cutting board; let rest for 10 minutes. Meanwhile, to grill lobster tails, coat flesh with cooking spray and then place lobster, flesh-side down, on grill; grill until lightly charred, about 4-5 minutes. Flip lobster tails; cook until shells are charred and meat is firm and opaque, about 3-4 minutes more.To make garlic-butter sauce, put butter and remaining 2 teaspoons garlic in a small saucepan; cook over low heat until butter melts. Stir in broth, lemon juice and remaining salt and pepper; let simmer gently for 30 seconds and remove from heat. To serve, thinly slice steak against the grain. Stir parsley into garlic-butter sauce and drizzle over lobster; serve with lemon wedges.