Surf and turf is a classic meal, and perfect for Valentine’s Day. This Tuesday, Herb Schatteles from Bonefish Grill in St. Louis Park stopped by to prepare the iconic dish along with desert and a cocktail. Here are the recipes for you to wow your significant other this holiday.

Grilled Filet and Steamed Lobster Tail Surf + Turf


6-ounce beef filet steaks (two)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Pinch sea salt
Pinch black pepper

4- or 5-ounce cold water lobster tails (two)
Pinch Old Bay seasoning
¼ cup butter, melted
1 fresh lemon

Directions for the Filet

Season beef filets with mustard, Worcestershire, salt and pepper. Reserve seasoned filets for grilling. Heat or light the grill, ensuring it is very hot. Grill filet for 3-4 minutes on each side.

Directions for the Lobster

Split the lobster tail through top shell or cut with scissors. Pull the lobster meat up through the cut shell. Rest lobster meat on top of shell and sprinkle with Old Bay seasoning. Set up a steamer pot, steam lobster for 6-8 minutes. Melt the butter and squeeze half of the lemon into butter; use the other half as garnish on the plate.

Wild Orchid Martini


2 oz. tropical flavored Rum
0.75 oz. coconut water
0.50 oz. simple syrup
0.25 oz. POM Wonderful
0.50 oz. fresh squeezed lime juice
0.75 oz. pineapple juice


Combine all the ingredients and shake until chilled. Strain into a chilled martini glass. Garnish with an orchid for some tropical flair!

Chocolate Crème Brulee (with Grand Marnier)


4 ounces bittersweet chocolate (non-sweetened), chopped
1¾ cups heavy cream
½ cup sugar
6 egg yolks (large)
1 whole large egg
1¾ cup milk
1 teaspoon freshly grated orange zest
2 Tablespoons Grand Marnier
¼ Cup raw sugar or brown sugar (firmly packed)


  1. Preheat oven to 325˚.
  2. Put chocolate in a small metal bowl.  In a saucepan heat ½ cup cream over moderately high heat until it just comes to a boil and pour over chocolate.  Let chocolate stand until softened and whisk mixture until smooth.
  3. In a bowl, whisk together sugar, yolks and whole egg and whisk in chocolate mixture.  In pan, heat remaining 1 ¼ cups cream and milk until mixture just comes to a boil.  Add milk mixture to egg mixture in a stream, whisking and whisk in zest and Grand Marnier.  Skim off any froth.
  4. Divide custard among eight ½ cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.  Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes.  Remove ramekins from pan and cool custards.  Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
  5. Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
  6. Sift brown sugar evenly over custards and broil until sugar is melted and caramelized, about 2 minutes.  (Raw sugar may be sprinkled over custards and caramelized with a blowtorch).
  7. Chill 20 minutes.