Steak with Shrimp & Lobster Sauce is one of those decadent meals that feels special but is totally doable at home. Juicy filet mignon grilled or seared to your preferred doneness, topped with succulent shrimp and lobster in a creamy, flavorful sauce—this dish brings surf and turf luxury to your dinner table. Whether celebrating something big or just treating yourself, this recipe combines rich flavors, beautiful textures, and enough elegance to impress without being overly complicated. Get ready to indulge, because every bite is going to be unforgettably delicious.
Why You’ll Love This Recipe
- Surf & Turf Elegance – You get the richness of perfectly cooked steak paired with shellfish in a creamy sauce, combining land and sea in one plate.
- Flavor Layers – Garlic, thyme, smoked paprika, wine, and butter build depth, while lobster and shrimp add sweetness and texture.
- Impressive but Doable – The method is straightforward: sear, rest, sauce, combine. No overly exotic ingredients, but the result looks and tastes gourmet.
- Customizable Doneness – Whether you like your steak rare, medium, or well done, you can adapt easily. The sauce also lets you play with the spices.
Ingredients
Here’s what you’ll need:
For the Steak
- 2 filet mignon steaks (8–10 oz each), about 1½ to 2 inches thick
- Garlic powder
- Onion powder
- Salt & black pepper
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 4 sprigs fresh thyme
- 2 garlic cloves (whole, smashed or lightly crushed)
For the Shrimp & Lobster Cream Sauce
- 2 medium lobster tails, shells removed, cut into ~1 inch pieces
- 1 lb large shrimp, peeled, deveined, tails off
- All purpose seasoning or seasoning salt, pepper, paprika, garlic powder, onion powder (for shrimp)
- 1 Tbsp olive oil
- 8 Tbsp unsalted butter (total, divided use)
- ¼ cup clam juice
- ⅓ cup dry white wine
- 1½ cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ tsp smoked paprika
Step by Step: How to Make Steak with Shrimp & Lobster Sauce
- Prepare the steaks: On a cutting board, season both sides of each steak with salt, pepper, garlic powder, and onion powder. Let them rest at room temperature a few minutes while you heat your skillet.
- Cook the steaks:
- Heat a cast iron skillet over medium high heat. Add the olive oil.
- Once the oil is hot, place the steaks in the skillet. Press them lightly so they make good contact. Cook for ~2 minutes on the first side.
- Add 2 Tbsp butter, the garlic cloves, and thyme sprigs. Cook another ~3 minutes.
- Flip the steaks, and cook ~4 minutes on the other side. Then reduce heat to medium and continuously spoon the melted butter, garlic, and thyme over the steaks until the internal temperature is about 5°F (≈3°C) under your target doneness.
- Rest the steaks: Remove from heat and let rest for at least 10 minutes. They’ll continue to cook slightly during resting, reaching desired doneness.
- Make shrimp & lobster sauce – part 1 (seafood prep):
- Season the shrimp with all purpose seasoning (or your mix), but don’t overdo it—seafood has its own flavor.
- In a separate skillet (10 inch works well), heat 1 Tbsp olive oil + 1 Tbsp butter over medium heat. Sear shrimp ~2 minutes on one side, then flip and sear ~1 more minute. Remove shrimp, set aside.
- Then, in same skillet, add 1 Tbsp butter and sauté lobster pieces until they turn pink (≈3 minutes). Remove and set aside.
- Make the cream sauce:
- To the same skillet, add remaining butter (about 6 Tbsp). When melted, add white wine + clam juice; bring to a simmer.
- Slowly whisk in heavy cream. Bring to a gentle simmer—don’t let it boil vigorously.
- Stir in salt, pepper, garlic powder, onion powder, smoked paprika. Reduce heat to medium low, simmer ~10 minutes, stirring occasionally, to let sauce thicken and reduce slightly. Taste and adjust seasoning if needed.
- Combine seafood and sauce: Stir in the cooked shrimp and lobster. Let simmer another 1–2 minutes so everything warms through and melds.
- Serve: Place rested steak on plate, spoon the shrimp & lobster cream sauce richly over or beside it. Garnish if you like (thyme sprigs, chopped parsley, etc.).
Helpful Tips
- Temperature matters: Use an instant read thermometer. For medium rare, aim for ~130–135°F; medium ~140–145°F. Steak will increase by ~5°F during rest.
- Don’t overdo the cream: Gentle simmer is key. Boiling cream can separate or scorch.
- Preheat skillet well: Especially for steak, the initial sear sets the crust. Cast iron helps.
- Butter basting: When cooking, spooning melted butter over steak adds flavor and helps even cooking.
- Seafood freshness: Use fresh or well thawed lobster & shrimp for best texture and flavor.
- Wine & clam juice quality: These liquid flavor bases matter—good wine, good clam juice will lift the sauce.
Substitutions And Variations
- Swap proteins: Use ribeye or strip steak instead of filet mignon. Swap lobster tails for scallops, or omit lobster to lighten the sauce.
- Herbs & aromatics: Try rosemary or sage in place of thyme. Add shallots or minced onions for more depth.
- Spice level: Add a pinch of cayenne or red pepper flakes if you like heat.
- Dairy variation: For a lighter version, use half and half instead of heavy cream, or a mix of Greek yogurt and cream, though flavor and texture will differ.
- Wine swap: If you don’t have dry white wine, a splash of vermouth or a mild white grape juice + a squeeze of lemon can stand in.
Storage Instructions
- Once cooked, store steak separately from the shrimp & lobster cream sauce if possible.
- Steak: wrap in foil or airtight container, refrigerate up to 3–4 days.
- Sauce with seafood: best if eaten fresh, but can be kept in airtight container in fridge for up to 2 days (seafood starts to degrade sooner).
- To reheat: gently warm sauce in a pan over low heat (add a splash of cream or water if it’s too thick). Steak can be warmed in a low oven (about 250°F / 120°C) for a few minutes.
Nutritional Information
| Component | Amount per serving (approx.) |
|---|---|
| Calories | ~ 900‑1,100 kcal |
| Protein | ~ 60–70 g |
| Fat | ~ 65–80 g |
| Saturated Fat | ~ 30–40 g |
| Carbohydrates | ~ 5–8 g |
| Fiber | ~ 0–1 g |
| Sodium | depends a lot on seasoning & clam juice — possibly ~ 800–1,200 mg |
Note: values will vary depending on exact size of steak, shrimp, lobster, and how much butter/cream is used.
Serving Suggestions
- Pair with garlic mashed potatoes or roasted baby potatoes to soak up the sauce.
- Steamed or sautéed vegetables—such as asparagus, green beans, or broccoli—add color and balance.
- A crisp green salad with vinaigrette helps cut through richness.
- For wine, a buttery Chardonnay or a Sauvignon Blanc works; for non‐alcoholic, sparkling water with lemon or iced tea.
Frequently Asked Questions About Steak with Shrimp & Lobster Sauce
Can I prepare any part of this recipe ahead of time?
Yes! You can prepare the shrimp and lobster slightly ahead, cook and store them in the fridge. Also, pre measuring the spices and having your wine, clam juice, cream ready helps the cooking flow. But finish cooking the steaks fresh, and combine seafood into the sauce just before serving so textures and flavors are best.
How do I avoid overcooking the steak?
Use a reliable instant read thermometer. Pull the steak off the heat when it’s about 5°F (≈3°C) below your target temperature (e.g. 130–135°F for medium‐rare). Resting will raise it to the perfect point. Also don’t overcrowd the pan; allow the steak to sear properly before flipping.
What if I don’t have lobster tails?
You can substitute with scallops, crab meat, or more shrimp. The sauce is very forgiving. Just be mindful of different cooking times (scallops cook fast; crab meat is delicate).
Can I make this dish if I’m dairy‐free or avoiding heavy cream?
It’s possible—with modifications. Use coconut cream or a rich non‐dairy alternative for cream, and perhaps a bit more seasoning to compensate. The texture and flavor will differ, but you’ll still get a luscious sauce.
How thick should I cut the steak?
About 1½ to 2 inches thick works nicely so you get a good crust while achieving your desired internal doneness without burning the outside. Thinner steaks cook much faster and are less forgiving.
Can I double this recipe for more people?
Absolutely. For 4 people, you could double the seafood and sauce ingredients. Just make sure your skillet is large enough, or cook in batches to avoid overcrowding and ensure even cooking.
Conclusion
Steak with Shrimp & Lobster Sauce is one of those dishes that makes every dinner feel like an occasion. I hope you enjoy every part of making it—from the sear of the steak to the silky cream sauce packed with seafood. Thank you for trying this recipe; I absolutely love how luxurious yet comforting it turns out each time. May your kitchen smell incredible, your steak be cooked just how you like, and your guests (or just you!) feel truly delighted. Happy cooking, and thanks for being part of the food loving community!
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Steak with Shrimp & Lobster Sauce Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
Steak with Shrimp & Lobster Sauce is the ultimate surf & turf dinner. Tender filet mignon topped with a creamy garlic seafood sauce made from shrimp, lobster, white wine, and cream. This elegant dish is easier than it looks and perfect for special occasions or indulgent weekends.
Ingredients
Here’s what you’ll need:
For the Steak
2 filet mignon steaks (8–10 oz each), about 1½ to 2 inches thick
Garlic powder
Onion powder
Salt & black pepper
1 Tbsp olive oil
2 Tbsp unsalted butter
4 sprigs fresh thyme
2 garlic cloves (whole, smashed or lightly crushed)
For the Shrimp & Lobster Cream Sauce
2 medium lobster tails, shells removed, cut into ~1 inch pieces
1 lb large shrimp, peeled, deveined, tails off
All purpose seasoning or seasoning salt, pepper, paprika, garlic powder, onion powder (for shrimp)
1 Tbsp olive oil
8 Tbsp unsalted butter (total, divided use)
¼ cup clam juice
⅓ cup dry white wine
1½ cup heavy cream
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1½ tsp smoked paprika
Instructions
- Prepare the steaks: On a cutting board, season both sides of each steak with salt, pepper, garlic powder, and onion powder. Let them rest at room temperature a few minutes while you heat your skillet.
- Cook the steaks:
- Heat a cast iron skillet over medium high heat. Add the olive oil.
- Once the oil is hot, place the steaks in the skillet. Press them lightly so they make good contact. Cook for ~2 minutes on the first side.
- Add 2 Tbsp butter, the garlic cloves, and thyme sprigs. Cook another ~3 minutes.
- Flip the steaks, and cook ~4 minutes on the other side. Then reduce heat to medium and continuously spoon the melted butter, garlic, and thyme over the steaks until the internal temperature is about 5°F (≈3°C) under your target doneness.
- Rest the steaks: Remove from heat and let rest for at least 10 minutes. They’ll continue to cook slightly during resting, reaching desired doneness.
- Make shrimp & lobster sauce – part 1 (seafood prep):
- Season the shrimp with all purpose seasoning (or your mix), but don’t overdo it—seafood has its own flavor.
- In a separate skillet (10 inch works well), heat 1 Tbsp olive oil + 1 Tbsp butter over medium heat. Sear shrimp ~2 minutes on one side, then flip and sear ~1 more minute. Remove shrimp, set aside.
- Then, in same skillet, add 1 Tbsp butter and sauté lobster pieces until they turn pink (≈3 minutes). Remove and set aside.
- Make the cream sauce:
- To the same skillet, add remaining butter (about 6 Tbsp). When melted, add white wine + clam juice; bring to a simmer.
- Slowly whisk in heavy cream. Bring to a gentle simmer—don’t let it boil vigorously.
- Stir in salt, pepper, garlic powder, onion powder, smoked paprika. Reduce heat to medium low, simmer ~10 minutes, stirring occasionally, to let sauce thicken and reduce slightly. Taste and adjust seasoning if needed.
- Combine seafood and sauce: Stir in the cooked shrimp and lobster. Let simmer another 1–2 minutes so everything warms through and melds.
- Serve: Place rested steak on plate, spoon the shrimp & lobster cream sauce richly over or beside it. Garnish if you like (thyme sprigs, chopped parsley, etc.).
Notes
For medium rare, cook steak to 130–135°F; it will continue cooking while resting. Use high-quality clam juice and wine for best sauce flavor. Let steak rest before serving. Sauce thickens as it cools — add a splash of cream to loosen when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 plated dish
- Calories: 1,000 kcal
- Carbohydrates: 6 g
- Protein: 65 g