Steak Shrimp Lobster Cream (Printer-Friendly Version)
Tender filet mignon paired with a rich seafood cream sauce featuring shrimp and lobster.
# Ingredients Needed:
→ Beef
01 -
2 filet mignon steaks, 1½ inches thick, well-marbled
→ Seafood
02 -
8 large raw shrimp, peeled and deveined
03 -
2 lobster tails, shell removed, cut into pieces
→ Seasonings
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon all-purpose seasoning (blend of salt, pepper, paprika, garlic powder, onion powder)
07 -
Salt, to taste
08 -
Freshly cracked black pepper, to taste
09 -
½ teaspoon smoked paprika
→ Liquids and Fats
10 -
2 tablespoons olive oil
11 -
4 tablespoons unsalted butter, divided
12 -
¼ cup dry white wine (e.g. Sauvignon Blanc, Pinot Grigio)
13 -
2 tablespoons clam juice
14 -
¾ cup heavy cream (ultra-pasteurized preferred)
→ Fresh Herbs and Aromatics
15 -
2 sprigs fresh thyme
16 -
2 garlic cloves, smashed
# Step-by-Step Directions:
01 -
Pat filet mignon steaks dry then season both sides generously with salt, freshly cracked black pepper, garlic powder, and onion powder for balanced flavor.
02 -
Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat until shimmering. Add steaks and press to ensure contact. After 2 minutes, add 2 tablespoons butter, thyme sprigs, and smashed garlic cloves. Cook an additional 3 minutes.
03 -
Turn steaks over and cook for 4 minutes, spooning melted butter, thyme, and garlic repeatedly over the surface to infuse flavor.
04 -
Reduce heat to medium and continue basting until steak temperature is 5°F below desired doneness. Remove from skillet and rest uncovered for at least 10 minutes to redistribute juices.
05 -
Lightly season shrimp with all-purpose seasoning. In another skillet, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sear shrimp on one side for 2 minutes, flip, and cook 1 more minute until pink. Remove shrimp and set aside.
06 -
Add remaining butter to the same pan, add lobster pieces, and sauté for 2–3 minutes until opaque and pink but still tender. Remove and set aside with shrimp.
07 -
Add remaining butter to skillet. Pour in white wine and clam juice, allowing to bubble and reduce slightly. Slowly whisk in heavy cream and reduce heat to medium-low.
08 -
Stir in salt, pepper, garlic powder, onion powder, and smoked paprika. Simmer gently for 10 minutes, stirring occasionally, until sauce thickens to a silky, coat-the-back-of-a-spoon consistency. Adjust seasoning to taste.
09 -
Return shrimp and lobster to the skillet, stirring to combine. Simmer briefly for up to 2 minutes until seafood is warmed through.
10 -
Plate rested steaks and generously spoon the shrimp and lobster cream sauce over the top. Serve immediately for optimal flavor and presentation.
# Helpful Hints:
01 -
Allow steaks to reach room temperature before cooking for an even sear. Avoid boiling the cream sauce rapidly to prevent curdling. Resting steaks preserves juiciness and tenderness.