Outback Steakhouse Introduces Steak & Lobster and Other New Menu Items

Disclosure: Our meal was provided by Outback Steakhouse. I was not compensated for this post. All opinions are my own.

There are a LOT of things that I like to eat and two of them are definitely steak and lobster. So, when Outback Steakhouse invited me to try out some items from their limited time "3 Ways to Enjoy Steak & Lobster" menu, there was no hesitation.

The three options were a Steak & Steamed Lobster Tail, Steak with Crispy Lobster & Shrimp and Steak with Lobster Mac & Cheese. Additionally there are some new menu items being featured - Crispy Lobster & Shrimp Bites, the Bloomin' Fried Chicken and the Great Barrier Combo (a National Seafood Month entree with steamed lobster tail, two lump crab cakes and two wood-fired grilled shrimp skewers).

We started with the Crispy Lobster & Shrimp appetizer, which had a nice spicy sauce on these tender pieces of hand-breaded shrimp and lobster tossed with jalapeños and red peppers. They were such delicious crunchy bites to start off the meal.

It had been a while since I'd been to an Outback Steakhouse, but I remembered how good the Victoria's Filet Mignon was and had to have that. I paired it with the lobster mac & cheese, a fitting dish for the first cold day of the season. When the temps drop 30 degrees in a matter of hours, comfort food is definitely in order - and is there a more appropriate comfort food than cheesy pasta? This dish had cavatappi pasta with smoked Gouda and Jack cheese, tender chunks of lobster and a crunchy topping.

Another favorite from the Outback menu has been the Bloomin' Onion appetizer with the spicy signature sauce. We didn't order that this time, but I did get to try something made with that crunchy Bloomin' Onion batter and seasoning. One of the new menu items is the Bloomin' Fried Chicken. It's a juicy boneless chicken breast coated with same batter as that appetizer I love and fried and then drizzled with the sauce. It came with mashed potatoes and broccoli. 

Hubby opted for the Steak & Steamed Lobster Tail with an 8-ounce center cut sirloin topped with smokey bacon bourbon sauce. I insisted he share the steamed lobster with me and it melted in my mouth.

Even with all this hearty and delicious food that we sampled, I live by the philosophy that you never, ever skip dessert. Even if you only have a couple bites, just do it! The Chocolate Thunder From Down Under is also featured on the special menu. It's a large, rich, warm pecan brownie under a generous scoop of vanilla ice cream topped with Outback Steakhouse's warm chocolate sauce, chocolate shavings and whipped cream - a perfect finish.

The Steak & Lobster menu will only be around for a while - until mid November, so get in and enjoy it while you can. For more info, visit outback.com.