Steak Shrimp Lobster Cream

This steak with shrimp and lobster cream sauce is a luxurious dish that brings restaurant-quality indulgence right into your home kitchen. Filet mignon steaks develop a perfect crust thanks to careful searing and basting with garlic and thyme, while a rich sauce, simmered with shrimp, lobster, white wine, and cream, crowns the entire dish. Ideal for special occasions or whenever you want to treat yourself to a meal that feels truly memorable.

I remember the first time I made this for a date night at home and we agreed it tasted better than our favorite steakhouse. Now it has become my go-to for anniversaries and birthdays.

Ingredients

• Filet mignon steaks: Choose steaks at least one and a half inches thick with good marbling to ensure tenderness
• Garlic powder and onion powder: These seasonings provide a savory backbone for the steak and sauce
• Salt and pepper: Use freshly cracked pepper and coarse salt to maximize flavor
• Olive oil: For a flavorful sear on both steak and seafood, use good quality extra virgin olive oil
• Unsalted butter: Adds richness and depth to both the steak and sauce layers
• Thyme sprigs: Fresh thyme infuses the steak with a subtle herbaceous note during cooking
• Fresh garlic cloves: Crushed to gently flavor the steak as it sears
• Lobster tails: Select firm shells without blemishes, cut into even pieces for quick cooking
• Large raw shrimp: Peeled and deveined shrimp that are plump and have firm texture make prep easy
• Allpurpose seasoning: A balanced blend of salt, pepper, paprika, garlic and onion powder that seasons shrimp without overpowering
• Clam juice: Brings a briny marine note to the sauce, look for a high-quality bottled variety
• Dry white wine: Sauvignon Blanc or Pinot Grigio brightens the sauce with acidity
• Heavy cream: Creates the sauce's lush texture and richness, opt for ultrapasteurized for best consistency
• Smoked paprika: Adds warmth and a subtle smoky color, Spanish pimentón variety preferred

Instructions

Prepare and Season the Steak:

Pat the steaks dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder to build robust flavor. Make sure the seasoning covers every inch for even taste.

Sear the Steaks:

Heat olive oil in a large cast iron skillet over mediumhigh heat until it shimmers but does not smoke. Place steaks carefully in the pan, pressing gently so the entire surface makes contact. After two minutes, add butter, thyme sprigs, and smashed garlic cloves around the steaks. Continue cooking for three more minutes allowing the aromatics to infuse the meat.

Flip and Baste:

Flip the steaks using tongs. Cook the other side for four minutes while continuously spooning the melted butter infused with thyme and garlic over the steak’s surface. This basting technique helps the flavors absorb deeply and builds a beautiful crust.

Finish and Rest:

Lower the heat to medium and keep basting the steaks until they reach five degrees below your desired doneness on an instant-read thermometer. Remove from the pan and let the steaks rest uncovered for at least ten minutes to allow juices to redistribute, ensuring tenderness.

Prepare the Shrimp and Lobster:

Lightly dust the shrimp with allpurpose seasoning but keep it moderate as the sauce will further enhance flavor. Heat olive oil and some butter in a separate skillet over medium heat. Sear shrimp on one side for two minutes then flip and cook an additional minute until they turn pink but remain tender. Remove shrimp and set aside.

Sauté the Lobster:

Add more butter to the skillet, then add lobster pieces. Cook for two to three minutes until the lobster turns opaque and pink but remains juicy, avoiding overcooking which leads to toughness. Remove lobster and set aside with shrimp.

Build the Cream Sauce:

Add remaining butter to the skillet and allow it to melt fully. Pour in the white wine and clam juice, letting the mixture bubble gently and reduce slightly to deepen flavor. Slowly whisk in the heavy cream while lowering heat to mediumlow to prevent curdling.

Season and Thicken:

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

Finish with Seafood:

Return the cooked shrimp and lobster to the skillet, folding them into the cream sauce carefully. Simmer just long enough to warm the seafood through, no more than two minutes to keep texture perfect.

Serve and Enjoy:

Arrange rested steaks on plates and spoon the rich seafood cream sauce generously over the top. Serve immediately for maximum impact and flavor.

Lobster tail is my favorite because it soaks up the cream sauce while staying sweet and juicy. I remember my niece insisting on dipping her potatoes in the leftover sauce at our last family dinner, so now we always make extra. Those moments remind me food is about more than just fuel.

Storage Tips

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to two days. Reheat the sauce gently on low heat, stirring often and adding a splash of cream if it thickens too much. Warm steak slices gently or enjoy them at room temperature for best texture.

Ingredient Substitutions

If lobster tails are unavailable, extra shrimp or bay scallops make a tasty substitution without losing the seafood essence. No clam juice on hand? Use chicken broth with a dash of fish sauce to mimic the briny flavor. For a more budget-friendly steak option, sirloin or ribeye cuts work well and deliver great taste when cooked carefully.

Serving Suggestions

Creamy mashed potatoes catch every bit of sauce making them an ideal side. Crusty artisan bread or roasted asparagus also complement this dish well. To cut through richness, a crisp green salad with citrus vinaigrette brightens the plate perfectly.

This surf and turf marries decadent seafood flavors with a perfectly seared steak for a truly memorable meal. Pair it with simple sides to let the sauce shine.

Common Recipe Questions

→ How can I tell when filet mignon is cooked properly?

Use an instant-read thermometer and remove the meat 5°F below desired doneness, as it continues to cook while resting.

→ What cuts can I substitute for filet mignon?

Ribeye or strip steak are good alternatives; adjust cooking times based on thickness and preference.

→ Which wines pair well with this dish?

A full-bodied Chardonnay or a light red like Pinot Noir complements the rich cream sauce and beef flavors.

→ Is it important to rest the steak before serving?

Yes, resting retains juices and ensures a tender, flavorful bite when sliced.

→ How do I avoid curdling in the cream sauce?

Simmer the sauce gently over moderate heat without boiling and stir occasionally to maintain smoothness.

→ Can the sauce be prepared ahead of time?

It’s best fresh, but you can prepare ingredients in advance and reheat gently, adding seafood last.