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