Quick Answer: Tavern On Clark serves cold-water lobster tail paired with filet mignon ($39) or solo. 4 oz. tail, properly cooked, never rubbery. Also try Filet & Scallops ($44). 755 Clark Dr. Call 815-708-7088.
Lobster tail in the Midwest gets a bad reputation. Too often it's rubbery, overcooked, drowning in drawn butter to hide the fact that it doesn't taste like much. Too often it's warm-water rock lobster pretending to be the real thing. Too often it costs $45 and disappoints.
Finding quality lobster in Rockford shouldn't mean accepting mediocre seafood or assuming you have to wait until your next coastal vacation. Yet that's what most people do – they order lobster once, it's terrible, and they never order it again.
At Tavern On Clark, we've served hundreds of surf & turf combinations to guests who were skeptical about Midwest lobster. Most become converts. This is our complete guide to what makes our lobster tail different, how surf & turf works when it's done right, and why 755 Clark Dr has become Rockford's destination for people who actually want quality lobster.
Why Most Restaurant Lobster Disappoints
Cold-Water vs. Warm-Water Lobster
Not all lobster is created equal. There are two main types you'll encounter at restaurants:
Cold-water lobster (from Maine, Canada, North Atlantic) has sweet, tender meat with that distinctive lobster flavor everyone recognizes. The tails are prized for their quality. This is what people mean when they say "lobster."
Warm-water lobster (also called rock lobster or spiny lobster, from Florida, Caribbean, California) has tougher, less flavorful meat. It's significantly cheaper. Many restaurants use it and just call it "lobster tail" without specifying.
The difference in taste and texture is massive. Cold-water lobster tastes sweet and oceanic. Warm-water lobster tastes like... not much. It's the difference between eating actual lobster and eating expensive shrimp.
At Tavern On Clark, we use cold-water lobster tails. Period. No substitutions, no "it's cheaper this week so we'll use warm-water." The cost difference isn't worth disappointing guests.
The Overcooking Problem
Even good lobster turns rubbery when overcooked. And most restaurants overcook it because they're terrified of undercooking seafood.
Lobster should be cooked to 140°F internal temperature. At 150°F, it starts getting tough. At 160°F, you're eating rubber bands. Most restaurants blast it to 165°F+ "to be safe" and destroy the texture.
Properly cooked lobster is tender but firm, sweet, and pulls cleanly from the shell. Overcooked lobster is chewy, stringy, and tastes like nothing despite all that drawn butter you're drowning it in.
Our Surf & Turf Combinations
Filet & Lobster ($39) – The Classic
5 oz. Filet Mignon paired with a 4 oz. cold-water lobster tail. The combination that's been making special occasions feel special since restaurants figured out you could serve both on one plate.
Here's why this pairing works: Filet mignon is the most tender cut of beef, with mild flavor that doesn't overwhelm. Lobster is sweet and delicate. Put them together and neither dominates – they complement.
We cook the filet to your requested temperature (most popular: medium-rare). The lobster tail gets broiled with butter, garlic, and a touch of paprika until it reaches exactly 140°F internal. Both proteins finish within minutes of each other so everything arrives at your table at the perfect temperature.
This is what people order for anniversaries. For celebrating a promotion. For "we haven't been out in six months and deserve something ridiculous" date nights. It's indulgent without being absurd – you're not ordering a 20 oz. porterhouse, you're getting refined portions of both land and sea.
Filet & Scallops ($44) – The Chef's Favorite
5 oz. Filet Mignon paired with our pan-seared sea scallops. This combination costs $5 more than the lobster version, and there's a reason – properly seared scallops require more skill and premium product.
The scallops we use are large day-boat scallops when available (caught and delivered within 24-48 hours). They get a golden-brown crust on the outside while staying translucent and tender in the center. The sweetness of properly cooked scallops actually exceeds lobster's sweetness.
Our chef personally prefers this combination. "Lobster is great," he told us, "but perfectly seared scallops are special. When you nail the technique, nothing beats them."
This is what people order when they've had surf & turf before and want to try something slightly different. When they trust us to do scallops right. When they've been here before and remember how good those scallops were.
How We Prepare Lobster Tail
The Flash-Frozen Reality
Let's address something that confuses people: our lobster tails arrive flash-frozen, and that's actually a good thing.
When lobsters are caught, the tails are removed and immediately flash-frozen on the boat. This preserves them at peak freshness. The alternative – "fresh" lobster tails that sat for 3-5 days during shipping – actually taste worse because lobster degrades quickly once the tail is removed from the live lobster.
We thaw lobster tails slowly in refrigeration (never in warm water or microwave). Then we cook them to order. This process delivers better quality than "fresh" tails that spent a week in transit.
Broiling Technique
We butterfly the tail, which means cutting through the top of the shell and spreading it slightly to expose the meat. This allows even cooking and creates that restaurant presentation you recognize.
The tail gets brushed with butter, garlic, and a touch of paprika. Then it goes under the broiler – high heat from above – for 8-10 minutes depending on size. We're watching the internal temperature hit exactly 140°F.
Pull it at 140°F and the lobster is sweet, tender, perfect. Let it go to 160°F and you've made expensive rubber. The difference of 20 degrees and two minutes determines whether guests love it or are disappointed.
When to Order Surf & Turf
Special Occasions
Surf & turf has become synonymous with celebration. Anniversaries, promotions, birthdays, proposals – these are surf & turf moments.
There's something about combining steak and lobster that announces "this is not a regular Tuesday dinner." It's indulgent without being ridiculous. It's treating yourself without the guilt of ordering a $75 tomahawk ribeye.
Business Dinners
Corporate clients appreciate surf & turf because it walks the line between impressive and not-trying-too-hard. You're showing the client you value them (expensive enough to matter) without going overboard (not the most expensive thing on the menu).
The 5 oz. filet portion is also perfect for business dinners – substantial but not so large that you're uncomfortable and sleepy for the rest of the meeting.
When You Can't Decide
Sometimes you want steak. Sometimes you want seafood. Surf & turf solves this by giving you both. It's perfect when your dining partner wants one thing and you want another – order one of each and share.
Date Nights
Surf & turf feels romantic in a way that just-steak or just-seafood doesn't. Maybe it's the perceived luxury. Maybe it's the variety on one plate. Maybe it's just that splitting a lobster tail feels intimate.
Whatever the reason, we see more couples ordering surf & turf on Friday and Saturday nights than any other time.
What to Pair With Surf & Turf
Wine Suggestions
Surf & turf creates a pairing challenge – you need a wine that works with both beef and seafood.
Red wine drinkers: Choose Pinot Noir. It's light enough for lobster, substantial enough for filet. The fruit notes complement both proteins without overwhelming.
White wine drinkers: Go with Chardonnay. Full-bodied Chardonnay has enough weight for steak while the butter and oak notes work beautifully with lobster.
Can't decide: Champagne works with everything. The acidity cuts through the richness of both proteins, and it announces "this is a celebration."
Appetizers That Work
Since surf & turf is already substantial, keep appetizers light:
Caprese Salad – Fresh mozzarella, tomatoes, basil. Light and refreshing before a rich main course.
Caesar Salad – Classic pairing with steak, and the anchovy in good Caesar complements lobster.
Skip: Heavy appetizers like fried items or cheese-heavy dishes. You want to save room for the main event.
Sides Included
Both surf & turf combinations come with sides chosen to complement without competing. Our Parmesan roasted potatoes add comfort. Asparagus or seasonal vegetables provide freshness and cut through the richness.
You can modify – vegetables instead of potatoes if you're watching calories, extra sides if you're extra hungry. Our kitchen accommodates preferences.
Lobster Tail FAQs
How big is your lobster tail?
4 oz., which is the perfect size for surf & turf. Large enough to satisfy, not so large that it overwhelms the filet.
Can I order just lobster tail without steak?
Yes, though it's not on our regular menu. Ask your server and we can accommodate.
Is the lobster tail served in the shell?
Yes, butterflied in the shell for presentation and easier eating.
What kind of butter comes with it?
Drawn butter (clarified butter) for dipping. We also brush the tail with garlic butter before broiling.
Can I substitute shrimp for lobster?
We can add shrimp, but our surf & turf combinations specifically feature lobster or scallops because those pairings work best.
Is this enough food?
For most people, yes. 5 oz. filet + 4 oz. lobster (or scallops) + sides is a substantial dinner. Some guests with very large appetites add an appetizer or side salad.
Why Choose Tavern On Clark for Surf & Turf
We Don't Cut Corners on Ingredients
Cold-water lobster tails cost significantly more than warm-water rock lobster. We use cold-water anyway because quality matters more than profit margin on this particular dish.
The filet mignon is Certified Angus Beef – top 8% of cattle, properly marbled, consistently tender. We're not pairing premium lobster with mediocre steak.
We've Perfected the Timing
Surf & turf is harder than it sounds. Steak wants high heat and resting time. Lobster wants precision timing and immediate service. Coordinate badly and one component sits getting cold while you finish the other.
Our kitchen has spent years perfecting the timing so your filet arrives at exactly the right temperature simultaneously with your lobster. Both proteins at their peak, on one plate, at the same moment.
Location and Value
We're located at 755 Clark Dr, Rockford, IL 61107 with ample parking and easy access from throughout Rockford, Cherry Valley, and Belvidere.
At $39 for Filet & Lobster, we're priced fairly for the quality you're getting. Chicago steakhouses charge $65-85 for equivalent surf & turf. You're getting the same quality lobster and premium beef at Rockford prices.
The Difference Quality Makes
Here's what happens when you order surf & turf at Tavern On Clark versus typical restaurants:
Our surf & turf: Cold-water lobster tail, cooked to 140°F, sweet and tender. Certified Angus filet, perfectly seasoned, cooked to your temperature. Both arrive hot, both at peak quality.
Typical restaurant: Warm-water rock lobster (cheaper), overcooked to 160°F+ (rubbery), standard beef (not Angus), either the steak or lobster is cold because timing was off.
The difference is night and day. One makes you understand why surf & turf became a celebration meal. The other makes you wonder why anyone orders it.
Ready for Rockford's Best Surf & Turf?
Finding quality lobster tail in Rockford doesn't mean accepting rubbery, overcooked seafood or assuming you have to wait for a coastal vacation. At Tavern On Clark, we serve cold-water lobster tail paired with premium Certified Angus filet mignon – both cooked properly, both arriving at peak temperature.
Whether you choose classic Filet & Lobster ($39) or our chef's favorite Filet & Scallops ($44), you're getting surf & turf done right.
Make your reservation:
Call 815-708-7088 today
755 Clark Dr, Rockford, IL 61107
Filet & Lobster $39 | Filet & Scallops $44
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