LongHorn’s 6 oz Flo’s Filet with 4 oz Lobster Tail: The Surf and Turf Worth Ordering
Quick Answer: LongHorn’s 6 oz Flo’s Filet with 4 oz Lobster Tail is a surf-and-turf combo pairing a hand-cut beef tenderloin with a cold-water lobster tail served with drawn butter. It typically runs between $40 and $48 depending on the location. It’s the chain’s most-ordered special occasion entree — and the right pick when the meal is the reason you came out, not just dinner.
There’s a specific kind of meal that surf and turf is designed for. It’s not a Wednesday after work. It’s not lunch. It’s the meal where the people at the table want the night to feel different from a normal night, and they’re willing to spend a little more to make that happen.
LongHorn’s 6 oz Flo’s Filet with 4 oz Lobster Tail is built for that exact scenario. Two premium proteins on one plate, both cooked simply, both designed to do their job without competing with each other. This guide breaks down what’s actually on the plate, why this combo works when others don’t, how to order it for the best version of itself, and the small choices that separate a great surf-and-turf night from a forgettable one.
What Is the Flo’s Filet with Lobster Tail?
It’s two things on one plate.
The filet is a 6 oz center-cut beef tenderloin — the same Flo’s Filet you’d order as a standalone, just in the smaller of the two filet portions LongHorn offers. Hand-cut in-house, seasoned with the chain’s signature blend, and grilled over an open flame. USDA Choice grade.
The lobster tail is a 4 oz cold-water lobster tail, typically North Atlantic, served either split open and grilled or butter-basted depending on the location’s preparation method. Most LongHorn locations split the tail down the back, brush it with butter and seasoning, and finish it on the grill. It comes with a side of drawn butter — clarified butter served warm — for dipping.
The combo is positioned as the chain’s premier surf-and-turf option. There’s a larger version (8 oz filet with the same lobster tail) at most locations, and occasionally a lobster-only or filet-only variant, but the 6 oz combo is the standard order and the one most regulars choose.
A Quick Note on Surf and Turf History
Surf and turf isn’t ancient — it’s surprisingly recent. The combination of steak and seafood on one plate as a defined menu item dates to the late 1960s, with American steakhouses on the East and West Coasts both claiming early versions. By the 1970s it was a fixture on every aspirational restaurant menu in the country.
The cultural logic was straightforward: protein excess as celebration. The post-war generation wanted dinner that signaled they could afford both. Steak alone was for a regular night. Steak with lobster meant the meal was the event.
That positioning still holds. People don’t order surf and turf because they were craving a specific combination of flavors. They order it because the meal is for something — an anniversary, a milestone, a Friday night that’s supposed to feel different. LongHorn’s version sits squarely in that tradition.
What Makes This Combo Work
Surf and turf only works when the two proteins complement each other instead of competing. The Flo’s Filet and lobster tail pairing works because both cuts are mild, lean, and rely on butter and seasoning rather than internal richness for their character.
The filet is the leanest premium steak on the LongHorn menu. Beef tenderloin has almost no marbling, which means the flavor is subtle and the texture does the heavy lifting. Buttery, soft, mild.
The lobster tail is structurally similar in profile. Lean white meat, sweet rather than savory, soft and delicate in texture. It also relies on butter to deliver its richness.
Both proteins want the same thing — high-quality butter, a clean cook, minimal interference — and neither bullies the other on the plate. If you tried this combo with a ribeye and lobster, the ribeye’s fat would dominate and the lobster would feel like an afterthought. With Flo’s Filet, the two proteins sit at the same intensity level. You can take a bite of one, then the other, and both register fully.
This is why surf and turf classically pairs filet (or sometimes a New York Strip) with lobster, rather than a fattier cut. Filet plus lobster is the pairing the entire surf-and-turf category is built on.
Main Ingredients
The plate has two proteins and one essential accompaniment.
The filet. 6 oz beef tenderloin, USDA Choice, hand-cut in-house, seasoned with LongHorn’s signature blend (salt, black pepper, garlic, paprika, house spices), grilled over open flame.
The lobster tail. 4 oz cold-water lobster tail, typically North Atlantic. Split, brushed with butter, lightly seasoned, finished on the grill or under a salamander.
Drawn butter. Clarified butter served warm in a small ramekin for dipping the lobster. The clarification removes milk solids, which means the butter stays liquid and gold rather than separating.
Sides come standard with the dinner portion — typically one side of your choice from the menu.
Taste and Flavor Profile
The filet and the lobster tail deliver two very different bites that share the same general intensity register.
The filet’s bite is all about texture. Beef tenderloin doesn’t have the beefy flavor density of a ribeye or even a sirloin, but it makes up for it with softness. A properly cooked Flo’s Filet barely needs chewing — the meat gives way to the bite almost immediately, and the seasoning crust adds a flavor layer the lean center doesn’t carry on its own.
The lobster tail’s bite is also about texture, but in a different way. Lobster is firm but yielding, with a slight snap when you bite through the muscle fibers. The flavor is sweet, mineral, briny but not fishy. Cold-water lobster (which is what LongHorn uses) has more flavor and firmer texture than warm-water lobster — a real upgrade you’d notice if you’ve eaten both.
The drawn butter is the bridge. It adds richness to both proteins that neither one carries on its own. Dipping the lobster in butter is standard. Brushing the filet with a little butter from the same ramekin is the move regulars know about — it elevates the filet’s flavor without overwhelming it.
A few notes on what the meal isn’t. It’s not a heavy meal in the way a ribeye dinner is. Both proteins are lean, and the calorie count reflects that. It’s also not a meal where you’ll taste much complexity from the cooking method — both items are deliberately cooked simple, because the proteins themselves are the show.
How LongHorn Cooks the Combo
Two cooking processes happen in parallel.
The filet. Open flame, gas-fired, around 500°F at the grate. The steak goes on dry, seasoning side down. The seasoning crust forms quickly through the Maillard reaction. The kitchen sears one side, flips once, sears the second side, then moves the steak to a cooler zone to finish to the requested internal temperature. The filet is small (6 oz), so it cooks fast — typically 6 to 8 minutes total depending on doneness.
The lobster tail. The tail is split lengthwise down the back of the shell, exposing the meat. The meat is brushed with butter and lightly seasoned, then either grilled over the flame or finished under a high-heat salamander broiler. Cook time is 4 to 6 minutes — lobster overcooks fast, and seconds matter at the end. A perfectly cooked lobster tail has just-firm flesh that’s opaque white and pulls cleanly from the shell.
The kitchen times these two so they arrive on the plate at the same temperature. The filet rests for two to three minutes before plating. The lobster goes on the plate at peak heat with drawn butter on the side.
Doneness Chart: The Filet Specifically
The lobster doesn’t have a real doneness scale — it’s either cooked properly or it’s overcooked. The filet has the same temperature scale as any steak, but the right answer is narrower than for other cuts:
| Doneness | Internal Temp | Filet Result | Best For This Combo? |
|---|---|---|---|
| Rare | 120–125°F | Cool red center, very soft | Acceptable — filet handles it |
| Medium-rare | 130–135°F | Warm red center | The right answer |
| Medium | 140°F | Pink throughout | Still good, slightly firmer |
| Medium-well | 150°F | Slight pink | Filet starts drying |
| Well-done | 160°F+ | No pink | Wasted on this cut |
Filet’s whole appeal is its texture. Past medium, the texture firms up and you’ve lost the cut’s defining quality. Past medium-well, the filet is genuinely a bad pick — you’re paying premium prices for a cut that no longer delivers what it’s supposed to.
If you only eat well-done steak, the surf-and-turf isn’t the right order for you. Get the Outlaw Ribeye instead — it survives higher temperatures and you’ll be happier with the meal.
Nutritional Information
| Component | Calories | Protein | Fat | Sodium |
|---|---|---|---|---|
| 6 oz Flo’s Filet | ~330 | 42 g | 17 g | ~700 mg |
| 4 oz Lobster Tail | ~90 | 19 g | 1 g | ~250 mg |
| Drawn Butter (2 tbsp) | ~200 | 0 g | 22 g | ~140 mg |
| Combo total (with butter) | ~620 | 61 g | 40 g | ~1,090 mg |
These numbers are for the proteins and butter only, before sides.
A few honest notes. The combo is lower in calories than you might expect — both proteins are lean, and the calorie count is significantly less than a ribeye dinner. Most of the fat content comes from the drawn butter, which is optional in the amount you use. Skipping or moderating the butter drops the total significantly.
Sodium is moderate by LongHorn standards because the lobster doesn’t carry the same seasoning load the steaks do. The filet’s seasoning crust contributes most of the sodium.
Protein is excellent — 61 grams between the two proteins, which is roughly a full day’s protein for most adults.
Flo’s Filet with Lobster Tail vs Other LongHorn Entrees
| Entree | Proteins | Calories | Price Range | Best For |
|---|---|---|---|---|
| Flo’s Filet + Lobster Tail | Filet + lobster | ~620 | $40–$48 | Special occasion, lean profile |
| Outlaw Ribeye | Ribeye | ~1,150 | $30–$36 | Rich, heavy, indulgent |
| LongHorn Porterhouse | Strip + filet | ~1,080 | $38–$44 | Big appetite, sharing |
| Flo’s Filet (8 oz, solo) | Filet | ~440 | $28–$34 | Lean steakhouse meal |
| Renegade Sirloin (8 oz) | Sirloin | ~410 | $18–$21 | Value, lean |
The surf-and-turf combo sits in an interesting spot. It’s not the heaviest plate on the menu — that’s the Outlaw. It’s not the largest — that’s the Porterhouse. It’s the occasion plate. Two premium proteins, lean profile, moderate portion size, and the highest price tag on the menu after the Porterhouse.
The decision rule: if the meal is for something specific (anniversary, birthday, milestone), this is the right order. If you just want a good steak dinner, the standalone Flo’s Filet or the Outlaw Ribeye is the smarter spend.
LongHorn Surf and Turf vs Other Chains
| Chain | Surf and Turf Name | Components | Price Range | Notes |
|---|---|---|---|---|
| LongHorn | 6 oz Flo’s Filet + 4 oz Lobster | Filet + cold-water tail | $40–$48 | Open-flame, drawn butter |
| Outback | Filet + Lobster | 6 oz filet + 5 oz tail | $42–$50 | Flat-top grill, similar concept |
| Red Lobster | Surf and Turf (varies) | Sirloin or filet + lobster | $35–$50 | Lobster-focused, multiple variants |
| Capital Grille | Filet Mignon + Lobster Tail | Larger portions, Prime grade | $90+ | Steakhouse tier, butter-finished |
LongHorn’s edge in the casual chain category is the open-flame char on the filet — neither Outback nor Red Lobster delivers the same crust character. Capital Grille is a different tier entirely (Prime grade, larger portions, much higher price). For most diners, LongHorn’s combo hits the right balance of quality and price for the casual-chain surf-and-turf occasion.
Red Lobster makes more sense if lobster is the priority and steak is secondary. LongHorn is the right choice if both proteins matter equally, or if the steak is the slightly more important half of the plate.
Why People Order This Combo
A few patterns show up consistently with surf-and-turf orderers.
It’s the occasion order. Anniversaries, birthdays, promotions, engagement celebrations. The combo signals the meal isn’t routine.
It’s the order that gives you variety. Eating a standalone steak for 25 minutes is a different experience than alternating between steak and lobster, with butter and seasoning shifting bite to bite. Surf and turf has built-in pacing.
It’s the order for people who can’t decide between steak and seafood. Both options are on the menu separately, but the combo lets you not choose. Half steak experience, half seafood experience, one plate.
It’s the order that’s lighter than it looks. The combo’s calorie count is genuinely lower than a ribeye dinner, despite being more expensive and feeling more indulgent. If you want a meal that feels special without sitting heavy, the filet-and-lobster works in a way the ribeye doesn’t.
It’s the order with the best photo. Half the appeal of special-occasion food is the visual, and a plated filet next to a split lobster tail with butter is the dish that gets photographed.
Best Side Dishes and Drink Pairings
The combo is lean and butter-forward, so sides should layer in richness or texture without competing with the proteins.
Loaded baked potato is the default and probably the right choice. The butter and sour cream layer onto the lobster’s drawn butter naturally, and the potato’s substance balances the lean proteins.
Grilled asparagus is the classic surf-and-turf side. The slight bitterness cuts through butter, and asparagus pairs traditionally with both lobster and filet. If you’re going for the most classically appropriate plate, this is the side.
Steakhouse mac is heavier than necessary here. The lean proteins don’t need the supporting weight, and the mac’s cheese sauce can fight the lobster’s sweetness.
Steamed broccoli with lemon is an underrated move. The bitterness and acid reset the palate between bites, and broccoli holds up next to both proteins.
Sweet potato with cinnamon butter is sweet on a plate that already has sweetness from the lobster. Skip it for this combo.
Skip the seasoned fries — too aggressive next to the delicate proteins.
For drinks, surf and turf is where wine pairing gets genuinely interesting. The traditional answer is Chardonnay — a buttery, oaked Chardonnay echoes the drawn butter on the lobster and is mild enough not to fight the filet. This works.
The more interesting answer is Pinot Noir. Light enough not to dominate the lobster, structured enough to handle the filet’s seasoning crust. Pinot is the wine for people who want red without overwhelming the seafood half of the plate. A Burgundy or an Oregon Pinot both work.
Cabernet Sauvignon works on the filet but bullies the lobster. Get it if you care more about the steak; skip it if the lobster matters equally.
Champagne or sparkling wine is the celebration-appropriate choice and pairs surprisingly well with both proteins. The acidity cuts butter, and the bubbles reset the palate. If the meal is genuinely for an occasion, this is the order.
On beer, a wheat beer or pilsner works better than ale or stout. Light beers don’t fight the lobster the way heavier styles do.
If you’re not drinking, sparkling water with lemon is the right call. Iced tea works but doesn’t echo the lemon-and-butter notes the way sparkling water does.
Variations and Popular Versions
LongHorn offers two main surf-and-turf variants at most locations.
6 oz Flo’s Filet with 4 oz Lobster Tail is the standard. Most-ordered, balanced portion, fits the occasion meal without being overwhelming.
8 oz Flo’s Filet with 4 oz Lobster Tail is the larger option. Same lobster, larger steak. Worth the upgrade if you’ve got the appetite, but the 6 oz is the right portion for most people pairing with sides.
Some locations occasionally offer:
Double lobster tails as a substitution, swapping the filet portion for a second tail. Available seasonally and not consistent across the menu.
Lobster-only entrees — typically two tails with drawn butter and sides. Less common, often a limited-time offering.
Toppings on the filet are available but most surf-and-turf orderers skip them. The whole logic of the combo is keeping both proteins clean so they can stand next to each other. A parmesan crust on the filet defeats that logic.
If you’re adding anything, garlic butter on the filet is the safest move — it echoes the drawn butter on the lobster.
Common Mistakes When Ordering Surf and Turf
Overcooking the filet. The most common mistake. Past medium-well the texture is gone, and you’ve paid premium prices for a cut that no longer delivers.
Skipping the drawn butter. People sometimes dip the lobster directly without the butter. The lobster is designed to be eaten with butter — without it, the flavor is flatter and the meal feels like it’s missing something. Use the butter.
Cutting into the lobster too aggressively. If you saw at the lobster tail, the meat shreds. Pull the meat out of the shell in one piece, then slice across into medallions. Cleaner bites, better presentation, easier to dip in butter.
Pairing with a ribeye-style wine. A heavy Cabernet works on a ribeye dinner. On a surf-and-turf plate, it overwhelms the lobster. Choose a wine that respects both proteins.
Adding heavy sides to an already-rich plate. The drawn butter is doing a lot of work. Loading the plate with mac and cheese plus a buttered baked potato plus the butter from the lobster creates a meal that’s exhausting halfway through. Pick one rich side and one lighter one.
Treating the steak and lobster as separate dishes. Alternating bites — steak, lobster, steak, lobster — gets you a flatter experience than working through them with intentional pacing. Eat the lobster while it’s hottest, work the filet at a measured pace, return to the lobster for the last bites.
Tips Before Ordering
Order the filet medium-rare. Medium-rare is the only doneness that does justice to the filet’s texture.
Eat the lobster first or in the early bites. Lobster cools fast and loses character as it does. The filet holds its temperature better.
Use the drawn butter on both proteins. A bite of filet dipped lightly in the warm butter is one of the best bites on the LongHorn menu. Most people don’t think to do this.
Pull the lobster meat out of the shell in one piece. Lift it gently — it should come out cleanly if properly cooked — and slice across into medallions on the plate. Then dip and eat.
Don’t order the combo for takeout. The filet survives delivery, but the lobster doesn’t. Lobster reheats poorly, and by the time the order arrives, the tail is usually past its prime. If you want surf and turf, eat it in the restaurant.
If you want to upgrade, the 8 oz filet version is worth the difference if you’ve got the appetite. The lobster portion stays the same, so you’re paying for the extra steak.
If the meal is a real occasion, mention it when you make the reservation or check in. LongHorn locations vary, but many will note an anniversary or birthday and add a small touch — a dessert on the house, a card, sometimes a free glass of champagne.
Who Shouldn’t Order the Surf and Turf
The combo isn’t right for everyone.
If you don’t eat seafood, obviously skip the combo and order the standalone Flo’s Filet. The lobster makes up roughly a third of the experience and the price.
If you only eat steak well-done, the filet is the wrong cut. Get an Outlaw Ribeye and a side of lobster tail à la carte (where available) instead.
If shellfish allergies are a concern, lobster is the obvious avoid. Most LongHorn locations can accommodate substitutions, but it’s safer to order around the issue entirely.
If you’re on a tight budget, the combo’s price tag is a real factor. The standalone Flo’s Filet is the cheaper way to get the steak half, and you can save the lobster for a higher-budget occasion.
If you don’t actually care about lobster but ordered it because surf and turf felt like the occasion-appropriate move, you might enjoy a standalone Outlaw Ribeye more. Surf and turf only works if you genuinely want both proteins.
Key Takeaways
- 6 oz hand-cut Flo’s Filet paired with a 4 oz cold-water lobster tail and drawn butter
- Standard price: $40 to $48 depending on location
- USDA Choice grade filet, cold-water (typically North Atlantic) lobster
- Calorie count is lower than a ribeye dinner despite the premium positioning
- Filet must be ordered medium-rare to honor the texture
- Drawn butter is essential — use it on both proteins, not just the lobster
- Best paired with Chardonnay, Pinot Noir, or sparkling wine
- The right order for special occasions, the wrong order for casual nights
- Skip for takeout — lobster doesn’t travel
Frequently Asked Questions
What is the LongHorn 6 oz Flo’s Filet with 4 oz Lobster Tail?
A surf-and-turf entree combining a 6 oz hand-cut beef tenderloin (Flo’s Filet) with a 4 oz cold-water lobster tail served with drawn butter on the side. Both proteins are cooked simply — the filet seasoned and open-flame grilled, the lobster split, buttered, and grilled or broiled.
How much does the Flo’s Filet with Lobster Tail cost?
Roughly $40 to $48 for the 6 oz filet combo, depending on location. The 8 oz filet version with the same lobster tail typically runs about $5 to $8 more.
How many calories are in the combo?
About 620 calories total — 330 for the filet, 90 for the lobster tail, 200 for the drawn butter. Sides and additional butter add more.
What kind of lobster does LongHorn use?
Cold-water lobster tails, typically North Atlantic. Cold-water lobster has firmer texture and more flavor than warm-water lobster, and it’s the higher-quality option for surf-and-turf preparations.
What’s the best doneness for the filet in surf and turf?
Medium-rare (130–135°F). The filet’s appeal is its texture, and anything past medium starts firming up the meat in a way that loses the cut’s defining quality.
Is the combo gluten-free?
The filet, lobster, and drawn butter are. Some sides and toppings are not. Mention celiac disease to your server — kitchen cross-contact is possible.
Can I get the surf and turf for takeout?
Technically yes, through LongHorn’s online ordering, curbside, and major delivery apps including DoorDash, Uber Eats, and Grubhub. But lobster doesn’t travel well — by the time the order arrives, the tail is typically past its prime. This is one of the few menu items that’s genuinely better eaten in the restaurant.
What’s the best wine to pair with surf and turf?
For a traditional pairing, a buttery Chardonnay. For a more interesting pairing, Pinot Noir — light enough for the lobster, structured enough for the filet. For a celebratory pairing, Champagne or sparkling wine.
Can I swap the lobster for another side or protein?
Most LongHorn locations allow substitutions for allergies or preferences, but the surf-and-turf is built around the specific filet-and-lobster pairing. If you’re swapping out the lobster, it makes more sense to just order the standalone Flo’s Filet and pick whatever else you actually want.
Is this a good order for a date or anniversary?
Yes — it’s the most-ordered occasion entree on the LongHorn menu, and the chain is set up to handle special-occasion meals well. Mention the occasion at the start of the meal and many locations will add a small touch (dessert, card) without being asked.
Closing Thought
The Flo’s Filet with Lobster Tail is the order for the meals that are about something. It’s not what you reach for on a Wednesday — it’s what you reach for when the dinner is part of a larger night, when you’re celebrating something, or when you just want the meal to feel different from a normal meal. Six ounces of filet, medium-rare, four ounces of lobster, drawn butter on both, glass of Chardonnay or Pinot, loaded baked potato, asparagus on the side. Pull the lobster from the shell whole, slice it into medallions, alternate bites with the filet but don’t rush. That’s the meal. It’s the steakhouse classic for a reason — and at LongHorn it’s the order that explains why people still come to a chain restaurant for the nights that count.