Elevate your next gathering with these irresistible Surf & Turf Crostini—where tender steak meets succulent lobster, all atop a crispy, golden crostini for the perfect bite-sized indulgence.
These Surf & Turf Crostini combine the best of land and sea with perfectly seared NY strip steak and buttery lobster tail on a crisp, toasted crostini. Each bite delivers a rich contrast of flavors—the juicy, savory steak pairs beautifully with the sweet, delicate lobster.
Feeds 4-6 people
Prep time 10 minutes
Cook time 30 minutes
Why Surf & Turf Crostini Works
Flavor contrast: The rich, savory flavor of the NY strip steak perfectly complements the delicate sweetness of the lobster, creating a balanced and satisfying bite.
Texture variety: The crisp crostini base, tender steak, and soft lobster offer a delightful contrast in textures, making each bite interesting and enjoyable.
Gourmet appeal: Surf & Turf Crostini bring a touch of elegance to any occasion, combining two luxurious proteins in a simple, bite-sized format that’s perfect for entertaining.
Versatile pairing: These crostinis can be easily customized with different toppings, sauces, or garnishes, allowing you to tailor the dish to your taste and presentation style.
Ingredients:
- 4 ounces crumbled gorgonzola
- 4 ounces cream cheese (Room temp.)
- ¼ cup sour cream
- 1-2 tablespoons of salt, pepper & garlic seasoning
- 1 NY Strip Approx. 1-½ inches thick (You can use filet for this recipe as well)
- 1 lobster tail, the one I used for this recipe was around 8 ounces. You can use shrimp as a substitute.
- French bread
- Chimichurri
- 2 tablespoons olive oil
Prep Work
Start by assembling your chimichurri. This will serve as the perfect finishing touch for your Surf & Turf Crostini.
In a large mixing bowl, combine the crumbled gorgonzola, cream cheese, and sour cream. Mix thoroughly until everything is well blended and smooth.
Next, take your lobster tails and cut them in half lengthwise. Season them generously with salt, pepper, and garlic seasoning for enhanced flavor.
Meanwhile, trim any excess fat from your NY strip steak to ensure even cooking. Season the steak on all sides with salt, pepper, and garlic seasoning as well.
While you prep the steak, slice your French bread into ¼-inch thick slices. Brush both sides of the bread with olive oil.
Preheat your oven and broil the bread slices, browning both sides until they’re crisp and golden.
Cooking Process
For the steak, I recommend using the reverse sear method. This method allows for precise cooking and a perfect crust. You can do this in the oven or on the grill.
Sear the NY strip on all sides until you develop a nice crust. Then, place the steak in the oven or move it to the cooler side of the grill until the internal temperature reaches 130°F(54°C) for medium-rare.
As your steak is cooking, grill the lobster tails meat side down. After 90 seconds, rotate them slightly to ensure you get beautiful grill marks.
Flip the lobster tails so the shell side is facing the heat source. Cook until the lobster reaches an internal temperature of 145°F(63°C)
Once your steak and lobster are done, let them rest for at least 15 minutes before slicing. This allows the juices to redistribute for a more flavorful bite.
While they rest, coat each slice of French bread with the gorgonzola cheese spread, creating a creamy, tangy base.
Slice your steak to your desired thickness—keeping the slices thin will ensure an even bite when layered on the crostini.
Top each crostini with a piece of steak, then add a drizzle of chimichurri to enhance the flavors.
Finally, dice up your lobster tails into bite-sized pieces and place them on top of the steak crostini.
Now you’re ready to enjoy! Grab one (or ten) of these delicious Surf & Turf Crostini and dive in!
Usually i serve these with Smoked Italian Sausage Dip as an appetizer.
Surf & Turf Crostini
These Surf & Turf Crostini combine the best of land and sea with perfectly seared NY strip steak and buttery lobster tail on a crisp, toasted crostini. Each bite delivers a rich contrast of flavors—the juicy, savory steak pairs beautifully with the sweet, delicate lobster.
Ingredients
- 4 ounces crumbled gorgonzola
- 4 ounces cream cheese (Room temp.)
- ¼ cup sour cream
- 1-2 tablespoons of salt, pepper & garlic seasoning
- 1 NY Strip Approx. 1-½ inches thick (You can use filet for this recipe as well)
- 1 lobster tail, the one I used for this recipe was around 8 ounces. You can use shrimp as a substitute.
- French bread
- 2 tablespoons olive oil
- 1 cup of chopped parsley
- 1 cup of chopped cilantro
- ½ tablespoon of minced garlic
- ½ – 1 shallot (minced)
- Red pepper flakes to taste
- ¾ cup of olive oil for Chimichurri
- 2 tablespoons of red wine vinegar
- 2 tablespoons of dried oregano
- ½ tablespoon of salt, pepper & garlic seasoning
Instructions
- Assemble your chimichurri
- In a large mixing bowl add crumbled gorgonzola, cream cheese & sour cream
- Mix thoroughly so everything blends together
- Cut your lobster tails in half. Then season with salt, pepper and garlic seasoning
- Trim off any unwanted to excess fat from your NY strip
- Season on all sides with salt pepper & garlic seasoning
- Slice your french bread into ¼ slices
- Coat both sides of the french bread slices with olive oil
- Place in your oven on broil and brown both sides
- For this recipe I cook the steak using the reverse sear method. You can replicate this in the oven or grill
- Sear off your NY Strip on all sides till you develop a nice crust.
- Place your steak in the oven or on the cool side of the grill till the internal temperature reaches 130 degrees(54°C)
- While your steak is coming up to temperature place your lobster tails on your grill meat side down
- Rotate after 90 seconds to ensure nice grill marks
- Flip the lobster tail so the shell is flashing towards the heat source.
- Once the lobster tail meat reaches an internal temp of 145 degrees(63°C) they are done
- Let your steak and lobster tail rest for 15 minutes before slicing
- Coat each french bread slice with gorgonzola cheese spread
- Slice your steak to desired thickness. I usually try to keep the slices thin to ensure a nice even bite.
- Place a piece of steak on each crostini and top them off with chimichurri
- Dice up your lobster tail into even pieces and place them on top of the steak crostini
- Grab 1 or 10 and enjoy!
Notes
Why Surf & Turf Crostini Works
Flavor contrast: The rich, savory flavor of the NY strip steak perfectly complements the delicate sweetness of the lobster, creating a balanced and satisfying bite.
Texture variety: The crisp crostini base, tender steak, and soft lobster offer a delightful contrast in textures, making each bite interesting and enjoyable.
Gourmet appeal: Surf & Turf Crostini bring a touch of elegance to any occasion, combining two luxurious proteins in a simple, bite-sized format that's perfect for entertaining.
Versatile pairing: These crostinis can be easily customized with different toppings, sauces, or garnishes, allowing you to tailor the dish to your taste and presentation style.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 78mgSodium: 485mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 25g