Seared Steak and Lobster Noodles with Garlic Butter

These filet mignon and lobster noodles are rich in flavor without feeling overly heavy. Tender steak and buttery lobster tail meat combine with rice noodles in a slightly spicy, sweet, and savory sauce that clings to every strand. Each bite balances surf-and-turf luxury with Asian-flavored comfort—perfect for a special weeknight dinner or an impressive weekend meal.

Table of Contents

• Ingredient Notes
• Top Tips
• Storage
• Steak and Lobster Noodles Recipe

These noodles are inspired by drunken noodles but skip a few traditional Thai components like Thai basil. The lobster adds sweetness and richness while the steak contributes savory depth. The combined sauce—oyster sauce, soy, fish sauce, sriracha, and a touch of sugar—creates a balanced finish that’s spicy, salty, sweet, and buttery.

If you prefer different proteins, swap the steak and lobster for chicken and shrimp, or omit animal proteins entirely and load the dish with vegetables for a vegetarian version.

Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

• Steak – Filet mignon works well because it’s tender and cooks quickly. Use any favorite steak cut if preferred.
• Lobster – Lobster tail meat is ideal: sweet and buttery, and it cooks in minutes. Shrimp can be used as an alternative.
• Noodles – Wide rice noodles soak up sauce best, but regular rice noodles are a good substitute if wide ones aren’t available.
• Soy Sauce – Provides saltiness and umami to the sauce.
• Fish Sauce – A small amount adds a savory, restaurant-style depth.
• Thai Red Chili – Adds heat; adjust quantity to taste.

Top Tips

• Do not overcook the steak or lobster—both cook quickly and should remain tender.
• Prep all ingredients before cooking. Once the stir-fry starts, it moves fast.
• Cook rice noodles just until tender; overcooked rice noodles can become mushy and break apart.
• Start with a small amount of Thai red chili pepper and increase gradually to reach your preferred spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Noodles will continue to absorb sauce as they sit. Reheat gently on the stovetop or microwave with a splash of water or soy sauce to loosen the sauce and restore texture.

Steak and Lobster Noodles

Ingredients

• 1 eight-ounce filet mignon (or steak of your choice)
• 3–4 lobster tails, chopped into bite-sized pieces
• 8 ounces rice noodles
• 1 red bell pepper, thinly sliced
• ½ onion, thinly sliced
• 2 scallions, roughly chopped
• 3 garlic cloves, finely minced
• 1 cup shiitake mushrooms, thinly sliced
• 1–2 Thai red chili peppers, finely minced (adjust to taste)
• 2 tbsp butter
• Oil, as needed

Sauce

• 6 tbsp oyster sauce
• 6 tbsp regular soy sauce
• 2 tbsp fish sauce
• 2 tbsp sriracha
• 4 tsp sugar
• 2 tbsp water

Instructions

1. In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, sriracha, sugar, and water. Set the sauce aside.
2. Cook rice noodles according to package directions. Drain and set aside.
3. Season the filet mignon with salt and pepper. Slice against the grain into bite-sized pieces.
4. Heat a large skillet or wok over high heat with a bit of oil. Add the steak and cook 1–2 minutes until browned and cooked to your preference. Remove and set aside.
5. To the same skillet add butter and a touch more oil. Add the lobster meat and cook 2–3 minutes, stirring occasionally, until opaque and cooked through. Remove and set aside with the steak.
6. Add a little oil if needed, then add bell pepper, onion, shiitake mushrooms, and Thai red chili. Cook over medium-high heat 2–3 minutes until vegetables begin to soften.
7. Add garlic and cook 20–30 seconds until fragrant.
8. Add the cooked noodles and the prepared sauce to the skillet. Toss until the noodles are evenly coated in sauce.
9. Return steak, lobster, and scallions to the skillet. Toss gently and cook 30–60 seconds to heat through. Taste and adjust seasoning if necessary, then serve immediately.

Notes

• Do not overcook steak or lobster; both should remain tender.
• Prep all ingredients beforehand to keep the cooking process quick and efficient.
• Cook noodles until just tender to avoid a mushy texture after saucing.
• Adjust spice level to preference—Thai red chilies pack serious heat.

Nutrition (approximate)

Calories: 364 kcal • Carbohydrates: 63 g • Protein: 13 g • Fat: 7 g • Sodium: 1973 mg

Nutrition data is approximate and provided for reference only.