Steak Shrimp Lobster Cream Sauce

Steak with Shrimp and Lobster Sauce is pure dinner indulgence. I make this rich restaurant-style meal when I want to impress someone or simply treat myself to a night at home that feels special. Thick-cut filet mignon is perfectly seared then topped with a decadent cream sauce packed with juicy shrimp and buttery lobster.

The first time I made this for a date night at home we both agreed it tasted better than our favorite steakhouse. Now this is my go-to for anniversaries birthdays or when I want to cook something memorable.

Ingredients

• Filet mignon steaks: choose steaks that are at least one and a half inches thick and well-marbled for the most tender results
• Garlic powder and onion powder: these classic seasonings add backbone to both the steak and the creamy sauce
• Salt and pepper: go for fresh cracked pepper and coarse salt to enhance the flavors
• Olive oil: for a flavorful and even sear on the steak and the seafood
• Unsalted butter: brings richness and helps build layers of flavor in both steak and sauce
• Thyme sprigs: fresh thyme adds a hint of herby fragrance as the steak cooks
• Fresh garlic cloves: gently infuse the steak as it sears
• Lobster tails: seek out shells that look firm and unblemished for the freshest meat cut into even pieces for quick cooking
• Large raw shrimp: use peeled and deveined for easy prep look for plump shrimp with a firm texture
• All-purpose seasoning: a blend of salt pepper paprika garlic and onion powder for balance and color
• Clam juice: adds a marine note and helps amplify seafood flavor in the sauce choose a good quality bottled version
• Dry white wine: brightens the sauce and adds acidity I reach for sauvignon blanc or pinot grigio
• Heavy cream: creates a lush sauce texture and richness use ultra-pasteurized for best thickness
• Smoked paprika: brings warmth and a touch of color look for the Spanish smoked kind labeled pimentón if possible

Step-by-Step Instructions

Prepare and Season the Steak:

Pat steaks dry and season both sides generously with salt pepper garlic powder and onion powder ensuring even coverage for robust flavor.

Sear the Steaks:

Heat olive oil in a large cast iron skillet over medium-high until shimmering hot. Lay steaks down and press gently so the surface hits the pan. After two minutes add butter thyme and smashed garlic. Let cook for an additional three minutes.

Flip and Baste:

Turn steaks over using tongs. Cook the other side for four minutes while spooning the bubbling butter thyme and garlic over the top. This helps the steak absorb all that aromatic flavor.

Finish and Rest:

Reduce heat to medium and continue basting until the steak reaches five degrees below your target doneness. Remove from pan and let rest uncovered for at least ten minutes so juices redistribute.

Prepare the Shrimp and Lobster:

Lightly season shrimp with all-purpose seasoning not too much because the sauce will boost flavor. Heat olive oil and some butter in another skillet over medium. Sear shrimp one side for two minutes flip and cook one more minute until just pink. Remove to a plate.

Sauté the Lobster:

Add a bit more butter to the skillet and add lobster pieces. Cook until lobster is opaque and pink but not tough just two to three minutes. Remove with the shrimp.

Build the Cream Sauce:

Add remaining butter to the skillet. Once melted pour in white wine and clam juice letting it bubble and reduce slightly for more depth. Slowly whisk in heavy cream and lower the heat to medium low.

Season and Thicken:

Gently stir in remaining salt pepper garlic powder onion powder and smoked paprika. Let sauce simmer about ten minutes stirring now and then. It should thicken to a silky spoon-coating consistency. Taste for seasoning and adjust as needed.

Finish with Seafood:

Return shrimp and lobster to the skillet stirring to combine. Simmer briefly until seafood is warmed through no more than two minutes.

Serve and Enjoy:

Plate steaks and pour the hot seafood cream sauce on top. Serve immediately for that wow factor.

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You Must Know

• Packed with protein and healthy fats
• The sauce can be made ahead and reheated gently
• Filet mignon is prized for tenderness but ribeye works well too

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 fridge for up to two days. Reheat the sauce on low stirring often and add a splash of cream if it gets too thick. Steak is best sliced and warmed gently or enjoyed at room temperature as leftovers.

Ingredient Substitutions

If you cannot find lobster tails substitute extra shrimp or use bay scallops for a budget-friendly swap. No clam juice Try using a splash of chicken broth with a dash of fish sauce to mimic that briny undertone. If filet mignon is not in your budget sirloin or ribeye will still produce great results.

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Serving Suggestions

Serve this dish with creamy mashed potatoes crusty artisan bread or roasted asparagus to catch every drop of that sauce. A crisp green salad with citrus vinaigrette brightens up the richness and rounds out the meal.

Cultural and Historical Context

Surf and turf has long been a celebration dish in American steakhouses with its roots in 1960s fine dining. Pairing beef and seafood speaks to luxury and classic indulgence bringing together land and sea on one plate for a sense of occasion fitting for anniversaries or special holidays.

Recipe FAQs

→ 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.