Steak with Shrimp Lobster Sauce

This steak with shrimp and lobster sauce is my go to recipe when I want to serve something truly special. Juicy filet mignon gets topped with the creamiest seafood sauce for a dish that always impresses. The combination of buttery seafood and tender steak feels luxurious yet approachable enough for a home kitchen.

The first time I made this was for my parents’ anniversary dinner. Now it is the meal I always make when I want to show someone I care. The leftovers do not last long in my house.

Ingredients

• Filet mignon steaks: Fatty and tender Choose steaks about two inches thick for best results
• Salt pepper onion powder garlic powder: Build a savory base for your steak Using fresh ground black pepper makes a big difference
• Olive oil: Helps get a good sear on the steak Pick a quality extra virgin oil
• Unsalted butter: Essential for richness and basting the steak European style butter has a wonderful flavor
• Fresh garlic: Adds punch and savoriness Pick firm cloves with tight skin
• Thyme sprigs: Lends herbal notes Fresh is best but dried works if needed
• Lobster tails: Sweet succulent seafood Pick tails that are firm and grey tinged not slimy or dry
• Shrimp: Brings juiciness and seafood depth Look for wild caught if possible for extra snap
• All purpose seasoning: Blends salt pepper garlic onion and paprika Pick one with no added sugar or MSG
• Dry white wine: Adds brightness and balances the richness Sauvignon blanc or pinot grigio work beautifully
• Clam juice: Boosts seafood flavor Find it with canned fish or in the soup aisle
• Heavy cream: Makes the sauce lush and velvety Choose one with the highest fat content you can find

Step-by-Step Instructions

Season the Steak:

Generously cover filet mignon steaks with salt pepper onion powder and garlic powder on all sides Press the seasonings in so they form a flavorful crust

Sear the Steaks:

Heat olive oil in a heavy skillet over medium high Place steaks in the pan and let them cook undisturbed for two minutes Add two tablespoons of butter along with smashed garlic and thyme sprigs Continue cooking for about three more minutes until the steaks have a deep brown sear Flip and cook another four minutes watching closely so the butter does not burn

Baste and Rest:

Reduce heat to medium as soon as you flip Begin spooning the melted butter over the top of each steak repeatedly This bastes the meat with flavor Once the steaks are about five degrees below your preferred doneness take them out of the pan and transfer to a plate Tent them with foil and let them rest for ten minutes

Prepare the Shrimp:

Pat shrimp dry then toss with all purpose seasoning Heat that skillet again using a drizzle of olive oil and a tablespoon of butter Once hot add shrimp and let them sear on both sides for two to three minutes They should turn pink and just opaque Remove shrimp and set aside

Cook the Lobster:

Add another tablespoon of butter to the same skillet then add your cubed lobster tails Sauté for just a couple of minutes until the lobster is pink and cooked through Remove from pan and reserve with the shrimp

Make the Sauce:

Without wiping out the skillet add six tablespoons of butter along with the white wine and clam juice Bring everything to a simmer and let the liquid reduce slightly Stir in heavy cream and more seasoning Taste and adjust Add your cooked shrimp and lobster back into the pan and let everything simmer together for two minutes until the sauce has thickened

Plate and Serve:

Place steaks on warm plates Carefully spoon the creamy shrimp and lobster sauce over each steak Serve right away for maximum wow factor

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What I love most is how the lobster and shrimp come together in a silky sauce that tastes just a little fancy. The first time my younger brother tried this he could not believe I cooked it at home and he still asks for this every birthday.

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days. Gently reheat sauce and steak separately to keep them tender. I like to place steak slices in a covered dish then spoon warm sauce over top so nothing dries out.

Ingredient Substitutions

You can use sirloin or New York strip steaks if filet mignon is not available though filet is the most tender. Scallops work just as well for shrimp and even crab meat could swap in for lobster if you find a good deal. If you do not have clam juice a splash of chicken broth can work in a pinch though you will lose a bit of seafood punch.

Serving Suggestions

Try pairing this surf and turf with roasted asparagus and buttery mashed potatoes for a stunning plate. A crisp green salad and crusty bread always complete the meal. If you are serving wine go with a chardonnay or a bold cabernet sauvignon.

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Cultural and Historical Context

Surf and turf has roots in North American steakhouse culture and is often seen as a luxury combination. Combining steak and seafood for celebrations became popular in the mid-twentieth century and remains a classic. Growing up it was always served for birthdays and anniversaries in my family setting the meal apart as something to really savor.

Recipe FAQs

→ How do I achieve a perfect filet mignon crust?

Pat steaks dry, season well, and sear in a hot cast iron skillet with oil for a deep golden crust. Avoid overcrowding the pan.

→ Can I use another cut of steak?

Yes, ribeye or strip steaks work well. Adjust cooking times based on thickness for desired doneness.

→ What’s the role of clam juice in the sauce?

Clam juice provides a briny depth, complementing the shrimp and lobster flavors for a more pronounced seafood richness.

→ How can I avoid overcooking shrimp and lobster?

Sear shrimp and lobster briefly until just opaque, then finish them in the sauce for maximum tenderness and flavor.

→ What sides pair well with this dish?

Buttery mashed potatoes, roasted vegetables, or crusty bread are excellent choices to soak up the luxurious sauce.

→ Is heavy cream essential for the sauce?

Heavy cream gives the sauce its rich and silky texture. Half-and-half can be used, but with a lighter result.