Steak with Shrimp Lobster Sauce

This rich steak with shrimp and lobster cream sauce is the kind of dish that turns a simple dinner into a celebration. The combination of tender filet mignon, cooked to perfection, and a luxurious seafood cream sauce brings restaurant quality right to your kitchen. With each bite, the velvety sauce balances the savory, buttery steak, making it ideal for special occasions or when you want to spoil yourself and your loved ones.

I first made this for a romantic date night at home and we agreed it rivaled our favorite steakhouse. Now it’s my go to whenever I want to make a memorable meal for birthdays or anniversaries.

Ingredients

• Filet mignon steaks: Choose thick steaks around one and a half inches with good marbling for tenderness
• Garlic powder and onion powder: Add foundational savory notes to both steak and sauce
• Salt and freshly cracked black pepper: Use coarse salt to enhance flavor and texture
• Olive oil: Provides a flavorful sear on steak and seafood
• Unsalted butter: Adds richness and depth to both the steak and sauce
• Fresh thyme sprigs: Give a fragrant herbal touch when cooking steaks
• Fresh garlic cloves: Infuse the steak with subtle aromatic flavor
• Lobster tails: Look for firm, unblemished shells. Ensure meat is fresh and cut into even pieces
• Peeled and deveined raw shrimp: Choose plump shrimp with a firm texture for best results
• All purpose seasoning: A blend of salt, pepper, paprika, garlic, and onion powders balances and colors the dish
• Clam juice: Adds a marine note that deepens seafood flavor. Opt for quality bottled versions
• Dry white wine: Brightens the sauce and adds acidity. Sauvignon Blanc or Pinot Grigio work well
• Heavy cream: Creates a rich, silky sauce texture. Ultra pasteurized provides the best consistency
• Smoked paprika: Adds warmth and a gentle smoky depth. Spanish pimentón is ideal

Instructions

Prepare and Season the Steak:

Pat the steaks dry thoroughly using paper towels. Season both sides with a generous amount of salt, freshly cracked pepper, garlic powder, and onion powder. Rub the seasonings in to ensure even coverage. This foundation creates a robust flavor base.

Sear the Steaks:

Heat olive oil in a large cast iron skillet over medium high heat until shimmering hot. Carefully place the steaks in the pan, pressing down slightly to ensure full contact with the surface for an even crust. After two minutes, add butter, fresh thyme sprigs, and smashed garlic cloves. Allow the steaks to cook for an additional three minutes, letting the butter and aromatics infuse the meat.

Flip and Baste:

Using tongs, turn steaks to the other side. Cook for about four minutes while continuously spooning the melted butter, thyme, and garlic over the top. This basting process helps the steak absorb all the infused flavors and promotes a beautiful crust.

Finish and Rest:

Reduce the heat to medium and continue to baste until the internal temperature is five degrees below your desired doneness. Remove steaks from the pan and let rest uncovered on a warm plate or cutting board for at least ten minutes. Resting allows juices to redistribute throughout the meat, ensuring every slice is tender and juicy.

Prepare the Shrimp:

Season shrimp lightly with the all purpose seasoning, keeping it moderate since the sauce adds more flavor. Heat olive oil and some butter in a separate skillet over medium heat. Place shrimp in the pan and sear on one side for two minutes. Flip and cook another minute until just pink but not overdone. Remove shrimp to a plate.

Sauté the Lobster:

Add additional butter to the same skillet then add lobster pieces. Cook until the meat turns opaque and pink, roughly two to three minutes, being careful not to overcook so it remains tender. Remove lobster along with the shrimp.

Build the Cream Sauce:

Add remaining butter to the pan and melt over medium heat. Pour in white wine and clam juice, allowing the mixture to bubble and reduce slightly. This step concentrates flavors and adds complexity. Slowly whisk in the heavy cream and reduce heat to medium low.

Season and Thicken:

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

Finish with Seafood:

Return shrimp and lobster to the skillet, gently folding them into the sauce. Simmer briefly, no more than two minutes, until the seafood is warmed through without overcooking.

Serve and Enjoy:

Plate the rested steaks and generously spoon the hot seafood cream sauce on top. Serve immediately to enjoy the full depth of flavors and beautiful textures.

Lobster tail is my favorite because it soaks up the cream sauce while staying sweet and juicy. The last time I made this the leftover sauce was so irresistible my niece dipped her potatoes in it, making it a family favorite. That moment reminds me how food connects us beyond just nourishment.

Storage Tips

Keep leftover steak and seafood cream sauce stored separately in airtight containers for up to two days in the refrigerator. Reheat sauce gently over low heat, stirring often, and add a splash of cream if it thickens too much. Slice the steak before warming or enjoy it slightly chilled for the best texture.

Ingredient Substitutions

If lobster tails are unavailable substitute with more shrimp or use bay scallops for a budget friendly alternative. No clam juice swap with chicken broth and a dash of fish sauce to mimic the briny flavor. For steak, sirloin or ribeye can replace filet mignon with excellent results.

Serving Suggestions

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

Serve immediately to enjoy the full effect of the surf and turf combination. Store leftovers carefully and reheat the sauce gently for best results.

Common Questions About Recipes

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

Use an instant-read thermometer and remove the steak 5°F before your target temperature, as it will continue cooking while resting.

→ Can I substitute another cut for filet mignon?

Yes, ribeye or strip steak can be used. Adjust the cooking time depending on thickness and desired doneness.

→ What wine pairs well with this dish?

A full-bodied Chardonnay or a light Pinot Noir complements the rich seafood cream sauce and beef excellently.

→ Is it necessary to rest the steak before serving?

Resting is crucial to allow juices to redistribute for a tender and flavorful bite when sliced.

→ How do I prevent the cream sauce from curdling?

Maintain moderate heat, avoid rapid boiling, and stir gently to keep the sauce smooth and rich.

→ Can I make the sauce in advance?

The sauce is best fresh but can be prepared ahead and reheated gently; add seafood at the last moment to maintain texture.