Steak Shrimp Lobster Sauce

This steak with shrimp and lobster cream sauce is the kind of dinner that turns any evening into a special occasion. Perfectly seared filet mignon is topped with a silky sauce bursting with tender shrimp and sweet lobster, all brought together with a rich creamy base. It’s indulgent, yet surprisingly manageable to prepare at home, making it my go-to choice when I want to impress guests or simply treat myself to something luxurious.

The first time I made this it was for a date night and we agreed it rivaled any steakhouse meal. Now I make it for birthdays and celebrations because it never fails to impress.

Ingredients

• Filet mignon steaks: Choose thick cuts of about one and a half inches and well marbled to get juicy tender results
• Garlic powder and onion powder: These add foundational flavor to both the steak and cream sauce giving a familiar savory depth
• Salt and pepper: Fresh cracked pepper and coarse salt bring brightness and enhance all the layers of flavor in this dish
• Olive oil: For a flavorful sear and to help develop a rich crust on the steak and seafood
• Unsalted butter: Adds richness and smoothness to both the steak basting and the sauce base
• Thyme sprigs: Fresh thyme lends a subtle herbal note that pairs beautifully with garlic in the skillet
• Fresh garlic cloves: Crush and add when basting to infuse the steak with mellow aromatic flavor
• Lobster tails: Pick firm unblemished shells and cut into even pieces so they cook quickly and stay tender
• Large raw shrimp: Peeled and deveined shrimp with a firm plump texture work best for easy prep and perfect doneness
• Allpurpose seasoning: A balanced blend of salt pepper paprika garlic and onion powder that seasons the shrimp without overpowering
• Clam juice: This brings a briny seafood essence to the sauce choose a high quality bottled version for best flavor
• Dry white wine: Sauvignon blanc or pinot grigio brightens the cream sauce with a touch of acidity
• Heavy cream: Ultrapasteurized cream creates that lush silky consistency
• Smoked paprika: Adds warmth, subtle smokiness, and a pleasant color. Spanish pimentón is the ideal choice.

Instructions

Prepare and Season the Steak:

Pat your filet mignon steaks dry using paper towels. Then sprinkle salt, pepper, garlic powder, and onion powder evenly on both sides making sure every inch is seasoned well. Proper seasoning builds the foundation of flavor.

Sear the Steaks:

Heat olive oil in a large cast iron skillet over mediumhigh heat until it shimmers. Place the steaks gently into the pan pressing down slightly so the entire surface contacts the hot skillet. After two minutes, add butter, fresh thyme sprigs, and crushed garlic cloves. Allow to cook for three more minutes while the butter melts and the aromatics infuse the steak.

Flip and Baste:

Turn the steaks carefully using tongs. Cook for another four minutes on this side while spooning the melted butter, thyme, and garlic over the top repeatedly. This basting step is key for maximum flavor and helps create a beautiful crust.

Finish and Rest:

Turn the heat down to medium and continue to baste the steaks, watching carefully. Remove them from the pan when they reach five degrees Fahrenheit below your target doneness temperature. Let steaks rest uncovered for at least ten minutes so the juices redistribute fully resulting in juicy tender meat.

Prepare the Shrimp and Lobster:

Lightly season the shrimp on both sides with allpurpose seasoning but keep it light since the sauce will boost flavor later. Heat olive oil and a spoonful of butter in a separate skillet over medium heat. Sear the shrimp on one side for two minutes, flip, and cook for one more minute until just pink and opaque. Remove to a plate.

Sauté the Lobster:

Add a bit more butter to the skillet and toss in the lobster pieces. Cook for two to three minutes until the lobster turns opaque with pink edges but still feels tender to the touch. Remove and place with the shrimp.

Build the Cream Sauce:

Into the same skillet add remaining butter and melt over medium heat. Pour in the dry white wine and clam juice allowing the mixture to bubble gently and reduce slightly. This concentrates flavors and builds complexity. Slowly whisk in the heavy cream and lower the heat to mediumlow to keep the sauce from boiling.

Season and Thicken:

Stir in remaining salt, pepper, garlic powder, onion powder, and smoked paprika. Let the sauce simmer for about ten minutes, stirring occasionally until it thickens to a silky texture that coats the back of a spoon. Taste the sauce and adjust the seasoning as needed.

Finish with Seafood:

Return the cooked shrimp and lobster into the skillet with the cream sauce, stirring to combine. Let them warm through for no more than two minutes to keep the seafood tender and juicy.

Serve and Enjoy:

Arrange the rested steaks on plates and generously spoon the luscious seafood cream sauce on top. Serve immediately and enjoy a restaurant-worthy surf and turf meal in the comfort of your own home.

The lobster tail is my favorite part because it soaks up all that creamy sauce while staying sweet and juicy. The last time I made this my niece insisted on dipping her potatoes in the leftover sauce and now we always make extra. That memory reminds me why food is more than just fuel.

Storage Tips

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to two days. Reheat the cream sauce on low heat while stirring often and add a splash of cream if it thickens too much. The steak is best sliced and warmed gently or even enjoyed at room temperature as leftovers which keeps it tender.

Ingredient Substitutions

If lobster tails are hard to find substitute extra shrimp or use bay scallops for a more budget-friendly option. No clam juice on hand? Try a splash of chicken broth with a dash of fish sauce to mimic that briny depth. If filet mignon is out of your budget, sirloin or ribeye still work wonderfully and will reduce the cost without sacrificing flavor too much.

Serving Suggestions

Pair this dish with creamy mashed potatoes that soak up the sauce perfectly or serve alongside crusty artisan bread to mop up every drop. Roasted asparagus adds a nice fresh earthiness, and a crisp green salad with a citrus vinaigrette balances the richness beautifully.

This surf and turf makes any night feel special. Enjoy with creamy mashed potatoes or crusty bread to soak up every drop of sauce.

Common Recipe Questions

→ How do I know when filet mignon is cooked to my liking?

Use an instant-read thermometer. Remove from heat 5°F before your desired doneness, as it will finish cooking while resting.

→ Can I substitute another cut for filet mignon?

Yes, ribeye or strip steak work well. Adjust cook time based on thickness and desired doneness.

→ What wine pairs well with this dish?

Try a full-bodied Chardonnay or a light red like Pinot Noir to balance the rich sauce and beef.

→ Is it necessary to rest the steak before serving?

Yes, resting helps retain juices for a more flavorful, tender result when sliced.

→ How do I prevent the cream sauce from curdling?

Keep the heat moderate, avoid boiling, and stir the sauce gently as it simmers to maintain a smooth texture.

→ Can I make the sauce in advance?

It's best served fresh, but you can prep ingredients beforehand and reheat gently, adding seafood at the end.