Surf & Turf Hibachi

Skip the crowded restaurant and opt for an easy and elegant restaurant quality dinner at home with this Surf & Turf Hibachi. We've made it easy with the Steak, Lobster & Shrimp Combo. This premium box comes with everything you need to make this amazing bowl!

Brought to you by @thehouseshoeshostess

Surf & Turf Hibachi


  • 2 5oz Gulf of Maine lobster tails 
  • 2 6oz Wagyu chef cuts filets 
  • 1lb shrimp cocktail
  • 1 red pepper cut into strips 
  • 1 orange pepper cut into strips
  • 1 yellow squash cut into strips 
  • 1 zucchini cut into strips 
  • 8oz mushrooms
  • 1lg head of broccoli 
  • 3Tbsp garlic herb compound butter divided
  • 1Tbsp Legal’s special Cajun rub 
  • 1Tbsp course  steak seasoning 
  • garlic chili oil (optional)
  • salt and pepper to taste


  1. Add butter to skillet, and sauté peppers, squash, broccoli, mushrooms and zucchini with salt and pepper to taste.
  2. Filets: Season filets generously with steak seasoning on both sides. Push the seasoning into the meat. Set aside. In a hot skillet with garlic butter, add the filet and cook on each side until the desired doneness. Cook until internal temperature reaches minimum of 145 F for at least 15 seconds.
  3. Lobsters: With sharp kitchen shears, cut the back of the lobster and peel the shell off to remove the meat. Season the meat with Cajun seasoning, and garlic. In the same skillet, add the lobster meat, and additional butter if needed. Cook the lobster on each side for 2-3 minutes until done. Don’t overcook. 
  4. Shrimp: Sprinkle Cajun seasoning and garlic on shrimp. Add the butter to the skillet, then turn the fire off, and add the shrimp to the hot buttered skillet. Sauté in butter. 
  5. Serve with rice or noodles then build bowl with meats and veggies. Sprinkle chili oil and green onions on the top if desired. 
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