Surf & turf: beef fillet and lobster tail
A American dinner for the galley that best on calm days or at anchor, about 20 min hands-on.
- Dinner
- American
- ⏱ 20 min
- 🌊 Sea tolerance 2/5
- 👑 Luxury
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef fillet (tenderloin)560 g (140 g)
- Lobster tails (frozen)360 g (90 g)
- Butter60 g (15 g)
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
- Lemon32 g (8 g)
Method
- Boil the potatoes; crush with butter.
- Sear the fillet and rest; fry the split tails in garlic butter 5 minutes.
- Plate together with lemon.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Shellfish (prawns, crab), Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 685
- protein
- 47 g
- fat
- 39 g
- carbs
- 37 g
- sugar
- 2 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes