Venison Loin and Lobster Recipe

Prepare this surf and turf dish to wow any person on a special occasion

Venison Loin and Lobster Recipe
Pair the brilliant flavors of venison and lobster in this special dish. (Jenny Nguyen-Wheatley photo)

An easy-to-make compound butter of shallot and chive will put your venison steaks over the top, while a half lobster tail basted in a lime, garlic, and sun-dried tomato butter sauce adds a luxurious complement.

If you'd rather grill the venison and lobster, that would work, too. Serve this dish with pinot noir, a light-bodied red wine that is delicate enough for lobster but will also hold up to the taste of venison.

I served this dish with baked asparagus and couscous. To prepare asparagus, preheat oven to 375 degrees. Cut or snap off woody ends, and lay on a rimmed cookie sheet lined with foil. Toss with olive oil, salt and pepper. Bake for 10-15 minutes, or until tender but still green and slightly crisp. Follow package directions to prepare couscous. Mashed potatoes will work, too.


Serves: 2
Prep time: 1 hour
Cook time: 45 minutes

Ingredients:

  • 1 pound venison loin, silver skin removed
  • 1 (½-pound) lobster tail, split in half, lengthwise
  • 1 tablespoon olive oil
  • Kosher salt
  • Coarsely ground black pepper
  • Lime wedges

Compound Butter:

  • 6 tablespoons softened salted butter (room temperature)
  • 1 tablespoon chopped chives
  • 2 tablespoons shallot, minced
  • 1 clove garlic, minced

Garlic and Lime Sauce:

  • 3 cloves garlic, minced
  • 1 piece sun-dried tomato packed in oil, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ¼ teaspoon chili powder
  • 2 tablespoon chicken broth
  • 1 teaspoon lime juice
  • 2 teaspoons fresh cilantro, chopped

Directions:

  1. One hour prior to cooking, take venison loin out of the refrigerator to allow it to come to room temperature. This will help the meat cook more evenly. Preheat oven to 375 degrees.
  2. To make compound butter, combine softened butter, chives, shallot and garlic. Place compound butter on a sheet of plastic wrap and roll into a log. Twist the ends to seal and place in the refrigerator to firm up.

    Venison Loin and Lobster Recipe
    Put the garlic and chive compound butter in the refrigerator to firm up until you're ready to use it. (Jenny Nguyen-Wheatley photo)
  3. To make garlic and lime butter sauce for lobster, combine garlic, sundried tomato, butter and olive oil in a saucepan. Heat over medium-low to allow butter and oil to warm and garlic to become aromatic, but do not brown. Next, mix in the chili powder, chicken broth, lime juice and cilantro. Keep warm over low heat – do not burn.

    Venison Loin and Lobster Recipe
    Garlic and lime butter sauce for the lobster tail. (Jenny Nguyen-Wheatley photo)
  4. Pat dry venison loin with paper towel. Sprinkle with kosher salt and coarsely cracked pepper to taste. Preheat 1 tablespoon of olive oil in a fry pan or sauté pan over medium-high heat.

    Venison Loin and Lobster Recipe
    Salt and pepper venison loin before sauteing. (Jenny Nguyen-Wheatley photo)
  5. Once pan is hot, sear venison for 2 minutes on each side, or until a crust forms. Transfer venison loin to a cookie sheet, and finish cooking it for 8 minutes in a 375 degrees oven for medium rare. Cooking time will vary depending on thickness of meat.

    Venison Loin and Lobster Recipe
    Use the cooked venison loin as the "turf" in this surf-and-turf recipe. (Jenny Nguyen-Wheatley photo)
  6. Meanwhile, clean out pan and add more oil if necessary. Cook lobster tail halves meat-side down for 2-3 minutes over medium-high heat, or until browned. Flip and cook lobster an additional 4 minutes, or until meat is opaque and cooked through. Once done, baste the lobster meat with the garlic and lime butter sauce.

    Venison Loin and Lobster Recipe
    Lobster tail basted in the garlic and lime butter sauce. (Jenny Nguyen-Wheatley photo)
  7. Once cooked to your liking, allow venison loin to rest for 5 minutes tented with foil. Next, slice loin into medallions and serve with a pat of the compound butter on top. Serve lobster with lime wedges and leftover sauce on the side.

    Venison Loin and Lobster Recipe
    Finished Venison Loin and Lobster Recipe served with a side of couscous and asparagus. (Jenny Nguyen-Wheatley photo)

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

13 Fishing Pathfinder Weedless Walking Bait

13 Fishing Pathfinder Weedless Walking Bait

Fresh off catching the biggest bass in ICAST Cup history, 13 Fishing pro Jessie Mizell shows OSG's Lynn Burkhead the new Big Squirm soft plastic worm and the company's unique Pathfinder topwater walking bait that is totally weedless in design.

Mustad

Mustad's New Tungsten Weights

Long known as one of the world's premiere hook makers, Mustad's Reid McKinstry shows OSG's Lynn Burkhead that the company is now one of the leaders in making tungsten terminal tackle products for anglers.

Berkley

Berkley's Surge Shad

Major League Fishing pro Scott Suggs has relied on the Berkley Surge Shad lure concept for years, using similar designs to capture MLF titles and a $1 million dollar FLW Forrest Cup win. With new features in the Surge Shad, Suggs tells OSG's Lynn Burkhead that even he can find success out on the water!

Lure Lock Options Includes LED Light Boxes & More

Lure Lock Options Includes LED Light Boxes & More

Pro angler Jonathan VanDam showcases new offerings at ICAST 2019, including the ultra-thin, big bait boxes, LED-lighted boxes and backpack-able gear lockers. With Game & Fish Editorial Director Adam Heggenstaller at ICAST 2019 in Orlando.

See More Popular Videos

Trending Articles

From Monksville Reservoir to Union Lake, plus five other picks, here's where you'll find the Garden State's hottest bass fishing. Destinations

7 Best Bets for New Jersey Bass

J.B. Kasper - October 04, 2010

From Monksville Reservoir to Union Lake, plus five other picks, here's where you'll find the...

North Dakota Game & Fish Department said the 16-9 walleye doesn't qualify for record. Walleye

Record-Sized Walleye Was Foul-Hooked, Agency Says

G&F Online Staff

North Dakota Game & Fish Department said the 16-9 walleye doesn't qualify for record.

While catfish are still catfish, the difference between day and night tactics and strategies can be profound, even when fishing the same lake or river. Catfish

How to Catch Catfish Day and Night

Terry Madewell - April 04, 2018

While catfish are still catfish, the difference between day and night tactics and strategies...

While wildly popular amongst anglers around the world, the IGFA World Record book shows the biggest pike come from Europe. Records

Top 10 Biggest Pike World Records of All Time

Jack Vitek - August 19, 2015

While wildly popular amongst anglers around the world, the IGFA World Record book shows the...

See More Trending Articles

More Wild Game

 Enjoy this delicious Wild Turkey and Morel Mushroom Burger Recipe with your favorite condiments. Wild Game

Wild Turkey and Morel Mushroom Burger Recipe

Jenny Nguyen-Wheatley

Enjoy this delicious Wild Turkey and Morel Mushroom Burger Recipe with your favorite...

These BBQ Turkey Thighs take a while to cook on the barbecue, but they are worth the wait. Wild Game

BBQ Turkey Thighs Recipe

Hank Shaw

These BBQ Turkey Thighs take a while to cook on the barbecue, but they are worth the wait.

A healthier take on your classic meatloaf, this wild turkey and mushroom meatloaf recipe is made with a lean protein and a variety of vegetables. Wild Game

Wild Turkey and Mushroom Meatloaf Recipe

Jenny Nguyen-Wheatley

A healthier take on your classic meatloaf, this wild turkey and mushroom meatloaf recipe is...

These smoked turkey hocks and wings will keep in the fridge for 10 days or in the freezer for up to 1 year. Wild Game

Smoked Turkey Hocks and Wings Recipe

Hank Shaw

These smoked turkey hocks and wings will keep in the fridge for 10 days or in the freezer for...

See More Wild Game

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.