Cajun Surf and Turf

Picture of Author: Rich Barnhart

Author: Rich Barnhart

Yes, its lobster season in Florida again! Pairing a sweet and succulent Florida lobster tail with your favorite cut of steak is a real treat, and if you like spicy Cajun food then this recipe is definitely for you!

Cajun Surf and Turf


  • 1 stick unsalted butter
  • 1 stick celery, diced
  • 1/2 sweet onion, diced
  • 1/2 bell pepper, diced
  • 1 fresh jalepeno, diced (optional if you want an extra kick)
  • 2 cloves garlic, diced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon red pepper flakes
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 2-4 Florida lobster tails
  • 2-4 Steaks

Prepare the Cajun Butter

Heat half the butter (4 tbs) of the butter over medium-low heat. Saute the celery, onion, bell pepper and jalapeno (optional) stirring often, until the vegetables begin to soften, about 5 minutes. Add the garlic, Worcestershire sauce, red pepper flakes and saute for another minute. Add the salt, pepper and paprika. Saute for a few more minutes and stir in the fresh oregano and basil. Remove from heat and allow the mixture to cool for 5 minutes.

Add the vegetable and seasoning mixture along with the remaining butter (softened) to a food processor. Puree the mixture until smooth and then set aside. This should be plenty of butter for up to 4 steaks and 4 lobster tails. Increase the recipe as necessary if serving more guests.

Prepare the Lobster Tails

I usually like to grill my steak and lobsters, but the last time I prepared this dish it was pouring rain, so I learned to bake the tails and it was fantastic. Pre-heat your oven to 400 degrees. Butterfly your lobster tails (YouTube). Place the tails on a foil covered baking sheet and top with Cajun Butter. Bake for 15 to 20 minutes, depending on the size of the tails, until cooked through.

Butterflied Lobster Tails with Cajun Butter

Prepare your Steaks

I like a NY Strip or Filet with my lobster, but any cut will do. Remove the steaks from the fridge 15 minutes ahead to bring to room temperature. Season with salt and pepper and pan fry to your desired temp. About a minute before the steaks finish cooking place a dollop of Cajun Butter on top and let it melt into the steak.

Serve your Surf and Turf with Cajun Rice (traditional recipe or Zatarains), extra Cajun butter and a salad of your choice.

Pair with Pinot Noir or a lighter style of Zinfandel. Delicious!

Blog Author:

Rich Barnhart

Rich is the broker and owner of By The Sea Realty and a frequent contributor to the company's real estate blog.
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