Grilled Filet Mignon & Lobster Mac and Cheese | The Ultimate Surf & Turf Dinner
fish-seafood steaks-burgers
Heath Riles 9 min read

Grilled Filet Mignon & Lobster Mac and Cheese | The Ultimate Surf & Turf Dinner

If you’re looking to impress on date night without ever leaving your backyard, this is the recipe to beat. We’re talking perfectly seared, buttery filets and rich, velvety lobster mac and cheese—an indulgent surf and turf that rivals any fine-dining steakhouse.

Grilled Filet Mignon & Lobster Mac and Cheese | The Ultimate Surf & Turf Dinner

The best part? You can pull it off with ease thanks to Market House, who ships prime-quality meats and seafood straight to your door. These premium cuts are so good they practically do the talking—you just add fire, butter, and a little love.

Let’s fire up the grill and make an unforgettable meal for two.

The Ingredients 

Here’s what you’ll need to make this luxurious surf and turf, along with why each ingredient earns its spot on the table:

  • Market House Prime Filets (5 oz each). These perfectly portioned steaks are small but mighty—thick, juicy, and beautifully marbled. They cook quickly and pair perfectly with rich sides like lobster mac and cheese.
  • Market House Australian Lobster Tails (14–16 oz each). These tails are monsters compared to standard Maine lobster—twice the size, with that same buttery texture and mild sweetness that makes lobster so irresistible.
  • Butter (lots of it). Four sticks for poaching, plus a few tablespoons more for sautéing, searing, and finishing. Butter is the key to building flavor and keeping both lobster and steak luscious.
  • Half & Half, Cream Cheese, Gouda, and Cheddar. This combo makes the ultimate mac and cheese base. The Gouda adds smoothness, cheddar brings sharpness, and cream cheese creates that silky texture that clings to every noodle.
  • Heath Riles BBQ Garlic Jalapeño Rub. The perfect kick of heat and savory backbone for your cheese sauce and filets.
  • Heath Riles BBQ Parmesan Garlic Seasoning. Adds a punch of garlic and a hint of salt that plays perfectly with buttery lobster and rich cheese.
  • Ground Mustard & Hot Sauce. Just a touch of each keeps the sauce balanced and tangy without overpowering the creaminess.
  • Elbow Macaroni & Panko Breadcrumbs. Classic macaroni for that familiar comfort, topped with a buttery crunch that gives each bite texture.

The Grill Setup

To get started, fire up your Weber Charcoal Grill for two-zone cooking—one side with hot coals, the other without. This setup gives you direct heat for searing and indirect heat for finishing your steaks to perfection.

Light a full chimney of coals using a Chimney Starter and Royal Oak Super Size Charcoal Briquettes. Let them burn for about 15–18 minutes, until the briquettes are ashed over and glowing. Dump them into one side of your grill. Open the bottom vent fully and set your top vent halfway open to maintain around 450–500°F.

With your grill heating, it’s time to start prepping the star of the show: that lobster mac and cheese.

The Process of Cooking The Ultimate Surf & Turf Date Night

Step 1: Butter-Poach the Lobster

In a YETI 10-inch Cast Iron Skillet, melt four sticks of butter over medium heat. While that melts, prep your lobster tails. Use Kitchen Shears to split the shells lengthwise and remove the meat. Chop the lobster into hearty, bite-sized chunks.

You can grill the lobster whole if you prefer, but butter-poaching keeps the meat ultra-tender and velvety—perfect for mixing into your mac and cheese later.

Once the butter starts foaming, add the lobster and submerge it completely. Let it poach gently for 5–10 minutes, stirring occasionally. When the meat turns opaque and slightly firm, pull it off the heat and transfer it to a bowl.

Don’t toss that butter—it’s liquid gold. You’ll use it later when you assemble the mac and cheese.

Step 2: Make the Cheese Sauce

In a Medium Saucepan, melt 4 tablespoons of butter and whisk in 3 tablespoons of flour to make a roux. Stir constantly for a couple of minutes until the flour smell fades and it starts to take on a light golden color.

Gradually whisk in 2 cups of half and half until smooth and thickened. Season the mixture with:

Once the sauce starts to bubble and thicken, stir in one block of cream cheese (cut into chunks so it melts faster). When the sauce is silky and smooth, add 1 cup each of shredded Gouda and cheddar cheese.

Stir until melted and creamy, then taste. You should get a smooth, rich sauce with a subtle kick and a deep cheese flavor. Set it aside while you cook your noodles.

Step 3: Boil the Pasta

Bring a large pot of salted water to a boil and cook 1 pound of elbow macaroni for about 6–7 minutes, just until al dente. Drain and pour the hot noodles into a large Mixing Bowl.

Now the magic happens. Pour your leftover lobster butter over the noodles for flavor, then add your butter-poached lobster and cheese sauce. Stir gently until everything is coated in creamy, cheesy goodness.

At this point, you could eat it straight from the bowl—but we’re taking it one step further.

Step 4: Assemble and Bake the Lobster Mac

Transfer half of your lobster mac and cheese into the cast iron skillet. Sprinkle a handful of extra cheese over the middle, then spoon the remaining mac on top.

For the topping, combine ½ cup of panko breadcrumbs with 3 tablespoons melted butter and spread it evenly across the surface. If you’re not a fan of panko, crushed Ritz crackers make an excellent substitute.

Bake at 400°F for 20 minutes, until the top turns golden brown and crispy. While it bakes, we’ll shift our focus back to the grill for those filets.

Step 5: Sear the Filets

Before they hit the grill, pat your Market House filets dry with paper towels. Removing any surface moisture helps you get that picture-perfect sear.

Season both sides generously with Heath Riles BBQ Garlic Jalapeño Rub or your favorite steak seasoning. Let the filets rest at room temperature for 15–20 minutes while your grill stabilizes around 500°F.

To build instant flame for that chargrilled flavor, drop a pat of butter onto the hot side of the grill. Lay the steaks directly over the coals and sear for 1½–2 minutes per side, rolling them occasionally to get even color all the way around.

Once the filets hit 125°F internal temperature, check with your Thermapen ONE, then pull them off and let them rest for about 10 minutes. That rest time lets the juices settle and keeps every bite tender and juicy.

Step 6: The Grand Reveal

When the steaks are resting and the mac and cheese is bubbling hot from the oven, it’s time for the best part—plating and tasting.

The mac should have a crisp, golden crust on top with a creamy, rich interior. Each bite delivers buttery lobster, velvety cheese, and just the right hint of spice.

Slice your filets down the center and admire that perfect medium-rare—juicy, rosy, and tender enough to cut with a fork.

Serve the steak alongside a generous scoop of lobster mac and cheese, maybe with a drizzle of that leftover butter sauce on top. This is comfort food gone gourmet.

The Results

The finished plate looks as good as it tastes. The lobster mac and cheese is loaded with flavor—sweet, salty, creamy, and just a little spicy. The butter-poached lobster practically melts in your mouth, while the panko topping adds a satisfying crunch.

The filets are pure perfection: seared crust on the outside, tender and juicy on the inside. Together, they make a meal worthy of any steakhouse menu—but with the satisfaction of knowing you cooked it yourself.

It’s a restaurant-quality surf and turf dinner you can make in your backyard, no reservations required.

Serving Suggestions

This dish is rich and indulgent, so keep your sides and drinks simple. Here are some pairings that hit the right notes:

  • Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness.
  • Grilled Asparagus: Adds freshness and a touch of char that ties in perfectly with the steak.
  • Garlic Bread or Dinner Rolls: Perfect for mopping up any extra cheese sauce or butter.
  • Wine Pairing: Try a buttery Chardonnay with the lobster or a bold Cabernet Sauvignon with the steak.

Set the table, pour the wine, and you’ve got a date night worthy of applause.

Storage and Reheating

If you somehow end up with leftovers (good luck with that), here’s how to make the most of them:

  • Lobster Mac and Cheese: Store in an airtight container and refrigerate up to 3 days. Reheat in the oven at 325°F with a splash of cream to loosen it up.
  • Filets: Wrap tightly in Aluminum Foil and reheat gently in a skillet over low heat. Or slice cold and serve over a salad for a next-day lunch.

Avoid the microwave—it’ll ruin that perfect texture you worked so hard to create.

Final Thoughts

This Surf & Turf Date Night from Market House proves that fine dining doesn’t have to mean fancy restaurants or hours in the kitchen. With premium ingredients, a simple charcoal setup, and a little care, you can create a meal that’s both impressive and approachable.

The butter-poached lobster, creamy mac and cheese, and perfectly seared filets hit every note of flavor—rich, smoky, tender, and indulgent. Whether it’s a special occasion or just a reason to treat yourself, this recipe delivers steakhouse-quality results right off your backyard grill.

So go ahead—fire up the coals, pour a glass of wine, and make this Ultimate Surf & Turf Date Night one to remember.

Equipment and Tools

Weber Charcoal Grill, Chimney Starter, Royal Oak Super Size Charcoal Briquettes, YETI 10-inch Cast Iron Skillet, Medium Saucepan, Mixing Bowls, Kitchen Shears, Thermapen ONE, Aluminum Foil

star
Back to the Recipes