Steak Shrimp Lobster Sauce

This indulgent steak with shrimp and lobster cream sauce turns any dinner into a special occasion. Combining perfectly seared filet mignon with a luscious seafood cream sauce, this dish delivers a luxurious surf and turf experience you can create right at home. The rich cream sauce made from succulent shrimp, tender lobster, white wine, and clam juice complements the buttery steak beautifully, making it an unforgettable treat for celebrations or a fancy weeknight meal.

I first whipped this up for a date night, and we both agreed it was better than our favorite steakhouse. Now it’s my go to for birthdays and anniversaries when I want to make something memorable.

Ingredients

• Filet mignon steaks: choose ones at least one and a half inches thick and look for good marbling to ensure tenderness and flavor
• Garlic powder and onion powder: these add foundational savory notes that boost both the steak and sauce
• Salt and pepper: fresh cracked pepper and coarse salt bring the best seasoning touch and enhance every ingredient
• Olive oil: for a nice even sear on both steak and seafood, this adds subtle fruitiness
• Unsalted butter: enriches the dish with creaminess and helps develop layers of flavor
• Thyme sprigs: fresh thyme lends a fragrant herbaceous note as the steak cooks
• Fresh garlic cloves: crushed and added whole gently flavor the butter used for basting
• Lobster tails: select firm unblemished shells cutting evenly for quick cooking ensures sweet, tender meat
• Large raw shrimp: peeled and deveined for ease of preparation and quick cooking best if plump and firm
• All purpose seasoning: a balanced mix of salt pepper paprika garlic and onion powders that colors and seasons the seafood nicely
• Clam juice: deepens the marine flavor in the sauce, choosing a good quality bottled version makes a difference
• Dry white wine: sauvignon blanc or pinot grigio adds brightness and acidity to balance the richness
• Heavy cream: ultra pasteurized works best to give a rich thick sauce texture
• Smoked paprika: brings warmth and subtle smoky color look for Spanish pimentón for authenticity

Instructions

Prepare and Season the Steak:

Pat your filet mignon steaks dry with paper towels to ensure a good sear. Season both sides evenly with salt pepper garlic powder and onion powder. The seasoning needs to be generous for robust flavor in every bite.

Sear the Steaks:

Heat olive oil in a large cast iron skillet over medium high heat until it shimmers and is just about to smoke. Place the steaks down in the pan gently pressing so the surface makes full contact. After two minutes, add butter, thyme sprigs, and smashed garlic cloves into the pan around the steaks to start infusing flavor. Let cook for an additional three minutes without moving the steaks to build a perfect crust.

Flip and Baste:

Carefully turn the steaks over using tongs. Continue cooking the other side for four minutes while frequently spooning the melted butter, thyme, and garlic over the top. This basting ensures the steak absorbs all the aromatic flavor and develops a rich crust.

Finish and Rest:

Lower the heat to medium and keep basting while monitoring doneness with a thermometer. Remove the steaks when they reach about five degrees below your target temperature since they will finish cooking while resting. Transfer steaks to a plate and leave uncovered for ten minutes. Resting redistributes the juicy flavors and keeps the meat tender.

Prepare the Shrimp and Lobster:

Lightly season the shrimp with all purpose seasoning but be modest since the sauce will add more flavor. Heat olive oil and a little butter in a separate skillet over medium heat. Sear shrimp on one side for two minutes until starting to turn pink, then flip and cook for another minute. Remove shrimp to a plate.

Sauté the Lobster:

Add more butter to the same skillet and add lobster pieces. Cook just until opaque and pink about two to three minutes, being careful not to overcook or they will toughen. Remove lobster and set aside with the shrimp.

Build the Cream Sauce:

Into the skillet, melt the remaining butter. Pour in white wine and clam juice and let the mixture bubble and reduce slightly to concentrate flavors. Slowly whisk in heavy cream and reduce heat to medium low to gently simmer.

Season and Thicken:

Stir in the remaining salt, pepper, garlic powder, onion powder, and smoked paprika. Allow the sauce to simmer for about ten minutes, stirring occasionally. It should thicken to a smooth, silky texture that coats the back of a spoon. Taste and adjust seasoning if needed.

Finish with Seafood:

Return the shrimp and lobster to the skillet stirring gently to coat them evenly in the sauce. Let simmer for no more than two minutes until seafood is warmed through but not overcooked.

Serve and Enjoy:

Plate the rested steaks and spoon the hot shrimp and lobster cream sauce over the top. Serve immediately to impress with the rich flavors and beautiful presentation.

The lobster tail is my personal favorite since it soaks up all that creamy sauce while staying sweet and juicy. Last time I made this dish, my niece insisted on dipping her roasted potatoes in the leftover sauce. That moment reminded me how food is about sharing joy and creating memories beyond just nourishment.

Storage Tips

Keep leftover steak and sauce in separate airtight containers in the refrigerator for up to two days. Reheat sauce gently on low heat stirring frequently, adding a splash of cream if it thickens too much. Steak is best sliced before warming gently or enjoyed at room temperature for maximum tenderness.

Ingredient Substitutions

If lobster tails are not available, extra shrimp or bay scallops make great alternatives and are budget friendly. If you don’t have clam juice, a splash of chicken broth with a few drops of fish sauce mimics the briny flavor well. If filet mignon is too pricey, sirloin or ribeye steaks still give excellent results with slightly adjusted cook times.

Serving Suggestions

Pair this dish with creamy mashed potatoes, crusty artisan bread, or roasted asparagus to catch every delicious drop of the sauce. A crisp green salad with citrus vinaigrette adds freshness and balances the richness perfectly.

Serve immediately to enjoy the luxurious surf and turf pairing that elevates any meal. It’s an easy way to make a weeknight feel celebratory.

FAQs About This Recipe

→ How can I tell when filet mignon is done?

Use an instant-read thermometer and remove the steak from heat when it reaches 5°F below the desired doneness, then let it rest to finish cooking.

→ What cuts can I use instead of filet mignon?

Ribeye or strip steak are excellent alternatives; adjust cooking time based on thickness and preferred doneness.

→ Which wine pairs best with this dish?

A full-bodied Chardonnay or a light red wine like Pinot Noir complements the richness of the sauce and meat.

→ Why is resting steak important?

Resting allows juices to redistribute inside the meat, ensuring a tender and flavorful slice.

→ How do I prevent the cream sauce from separating?

Maintain moderate heat to avoid boiling, and stir gently while simmering to keep the sauce smooth.

→ Can the sauce be prepared ahead of time?

While best served fresh, the sauce can be made in advance and reheated gently before adding seafood just before serving.