Filet mignon with shrimp and lobster cream sauce is a rich, elegant dish that balances tender, buttery steak with sweet, briny seafood and a smooth, velvety cream sauce. The filet is seared to a juicy medium-rare crust while the shrimp and lobster finish in a garlic-forward cream that clings to each bite. Texture plays: the soft, melt-in-your-mouth steak contrasts with the slight snap of shrimp and the tender chunks of lobster. This recipe is special because it uses a simple skillet method and a short list of ingredients to create a restaurant-style plate at home. It’s easy for a date night or a weekend treat, and you can serve it over mashed potatoes or buttered pasta for a complete meal. If you enjoy surf-and-turf combinations, this is similar to another seafood-and-cream pairing you might like: a garlic cream seafood recipe with bold flavors.
Why You’ll Love This Filet Mignon with Shrimp and Lobster Cream Sauce delights!
- Hands-off cream sauce: simmer the heavy cream down while the seafood cooks for a silky finish.
- Elegant surf-and-turf: steak plus shrimp and lobster makes any dinner feel special.
- Fast to the table: under 30 minutes if ingredients are ready.
- Simple ingredient list: uses pantry staples and ready-cooked lobster if you want to save time.
- Great texture contrast: tender filet and slightly firm shrimp with chunked lobster.
- Flexible plating: serve over potatoes, pasta, rice, or greens.
- Easy to scale: double the sauce for more seafood or extra leftovers.
- Crowd-pleaser: tastes like restaurant quality with basic home techniques.
What Is Filet Mignon with Shrimp and Lobster Cream Sauce delights!?
This dish pairs classic filet mignon steaks with a garlic-heavy cream sauce studded with shrimp and lobster. The steak is seared in butter to form a brown crust and remain tender inside. The sauce is rich, slightly sweet from shellfish, and savory from garlic and butter, with fresh parsley brightening the finish. It’s both comfort food and a special-occasion plate — think date night, anniversary, or a weekend family dinner. The cooking method is skillet-searing followed by a quick pan sauce, giving a restaurant-style vibe without complicated steps.
Ingredients for Filet Mignon with Shrimp and Lobster Cream Sauce delights!
For the Base
- 2 filet mignon steaks
- Salt and pepper to taste
For the Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup shrimp, peeled and deveined
- 1 cup lobster meat, cooked and chopped
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped
To Serve
- Salt and pepper to taste (included above; season as needed)
Ingredient Notes (Substitutions, Healthy Swaps)
- Shrimp: Use peeled frozen shrimp when fresh is not available. Thaw and pat dry before cooking.
- Lobster: Use canned or vacuum-packed cooked lobster meat if fresh lobster is not an option. Drain well.
- Heavy cream: For a lighter version, use half-and-half mixed with a tablespoon of cornstarch to help thicken, or use a light cooking cream. Note calories will be lower but sauce will be less rich.
- Butter: Substitute olive oil for a dairy-free option, though flavor and richness will change.
- Filet mignon: If unavailable, use center-cut sirloin or ribeye for more flavor; adjust searing time for thickness.
- Parsley: Swap with chives or a light sprinkle of lemon zest for brightness.
Step-by-Step Instructions
Step 1 – Prepare and season the steaks
Pat the 2 filet mignon steaks dry with paper towels. Season both sides generously with salt and pepper. Let rest at room temperature for 10–15 minutes while you heat the pan.
Visual cue: The steak surface should be dry to the touch before searing.
Step 2 – Sear the steaks
In a skillet over medium heat, melt 2 tablespoons butter until foaming. Add the steaks and sear 4–5 minutes on each side for medium-rare, forming a brown crust. Adjust time slightly if your steaks are thicker or thinner. Remove the steaks from the skillet and transfer to a plate to rest for 5–10 minutes.
Pro cue: Use an instant-read thermometer if you have one — aim for about 125–130°F (52–54°C) before resting for medium-rare.
Step 3 – Start the sauce with garlic
Using the same skillet over medium heat, add the minced garlic. Sauté for about 1 minute until fragrant, scraping up any browned bits from the pan. Be careful not to burn the garlic.
Visual cue: Garlic should turn lightly golden, not brown.
Step 4 – Add the shrimp and lobster
Add 1 cup peeled, deveined shrimp and 1 cup cooked, chopped lobster to the skillet. Cook until the shrimp turns pink and opaque, about 2–3 minutes. Stir gently to combine with garlic and butter.
Pro cue: Shrimp cooks quickly — remove the pan from heat the moment shrimp is pink to avoid rubbery texture.
Step 5 – Make the cream sauce
Pour in 1 cup heavy cream and lower the heat to a gentle simmer. Stir and let the sauce reduce until it thickens enough to coat a spoon, about 3–5 minutes. Taste and season with salt and pepper as needed.
Visual cue: The sauce will thicken and slightly coat the back of a spoon.
Step 6 – Finish and add parsley
Stir in 1 tablespoon chopped fresh parsley. Return steaks to the skillet or plate and spoon the shrimp and lobster cream sauce over each steak. Let everything rest together for a minute so flavors meld.
Pro cue: Serve immediately for best texture — the cream sauce will thicken more as it cools.
Pro Tips for Success
- Dry steaks well: Moisture prevents a proper sear. Pat with paper towels before seasoning.
- Preheat the pan: A hot skillet gives a better crust on the filet. Use medium to medium-high heat.
- Don’t crowd the pan: Cook steaks and seafood in a single layer so they brown evenly.
- Rest the meat: Let steaks rest 5–10 minutes after searing to keep juices inside.
- Watch the shrimp: Shrimp become rubbery quickly; pull the pan off heat as soon as they’re opaque.
- Thickening sauce: If sauce is too thin, simmer a minute longer. If too thick, thin with a splash of milk or water.
- Season late: Taste the cream sauce before adding extra salt; lobster or shrimp can already add sodium.
- Use a thermometer: For consistent doneness, a thermometer ensures perfect medium-rare.
Flavor Variations
- Optional: Add a squeeze of fresh lemon over the finished dish for bright acidity.
- Optional: Stir in a teaspoon of Dijon mustard into the cream for a tangy note.
- Optional: Add a pinch of red pepper flakes for a gentle heat.
- Optional: Swap parsley for chopped tarragon for a more aromatic, slightly anise flavor.
- Optional: Fold in a handful of baby spinach at the end to add color and a mild green flavor.
- Optional: Finish with a pat of cold butter whisked into the sauce off the heat for extra gloss and richness.
Serving Suggestions
- Serve over buttery mashed potatoes to catch every bit of sauce.
- Tossed with fettuccine or linguine for a surf-and-turf pasta.
- Place on top of steamed rice with a side of seasonal green vegetables.
- Pair with roasted asparagus or green beans for a vibrant plate.
- Add a simple mixed green salad with a light vinaigrette to cut the richness.
- Present for a special dinner — garnish with extra parsley and a lemon wedge.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop lobster and peel shrimp a day ahead. Season steaks and store covered in the fridge. Keep cream in a sealed container.
- Storage in fridge: Store leftovers in an airtight container for up to 3 days. Keep steak and sauce together or store separately to preserve texture.
- Reheating: Reheat gently on the stovetop over low heat. Add a splash of cream or milk to loosen the sauce and warm slowly to avoid splitting. For steak, reheat in a low oven (250°F / 120°C) wrapped in foil until warmed through; then briefly sear for crust if desired.
- Texture changes: The cream sauce may thicken more in the fridge; it will loosen back up when gently reheated. The steak will lose some of its original juiciness when stored and reheated.
Storage and Freezing Instructions
- Freezing: Not recommended for best texture. The cream sauce can separate after freezing and thawing, and the steak becomes tough.
- If you must freeze: Freeze sauce and seafood separately in airtight freezer-safe containers for up to 1 month. Thaw overnight in the fridge and reheat slowly while whisking to re-emulsify the cream. Reheat steak from chilled state in a low oven and finish in a hot pan to revive crust.
- Best practice: Cook fresh when possible or freeze only the lobster meat if you plan to make the dish later.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Estimated 950 kcal | 70 g | 6 g | 70 g | 0 g | 850 mg
Estimates vary by brands and portions.
FAQ About Filet Mignon with Shrimp and Lobster Cream Sauce delights!
Q: My sauce is too thin. How can I thicken it?
A: Simmer a few more minutes until reduced. For faster thickening, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the simmering sauce.
Q: The sauce looks curdled. What happened?
A: High heat can make cream separate. Lower the heat, whisk in a small splash of cream or milk, and warm gently to bring it back together.
Q: How do I know when the filet is done?
A: Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare. Remember it will rise a few degrees while resting.
Q: Can I use frozen shrimp?
A: Yes; thaw, pat dry, and cook as directed. Make sure no excess water is in the pan to avoid diluting the sauce.
Q: Can I make the sauce without butter?
A: Yes, use olive oil instead. The flavor will be different and slightly less rich but still tasty.
Q: Is the lobster necessary?
A: Lobster adds sweetness and luxury, but the sauce works well with shrimp alone if you want to simplify or reduce cost.
Notes
- Rest steaks on a warm plate, not covered tightly, to keep the crust crisp.
- Spoon sauce generously over the steaks and let it pool on the plate for a rich presentation.
- Brighten the dish with a small squeeze of lemon over the seafood just before serving.
- Use high-quality butter and cream for the best flavor with few ingredients.
- For an upscale finish, garnish with a small sprig of fresh parsley or a light dusting of cracked pepper.
Troubleshooting
- Bland sauce: Taste and add a pinch more salt, a squeeze of lemon, or a touch more butter to boost flavor.
- Overcooked steak: Reduce sear time or lower heat; use a thermometer to prevent this.
- Rubber shrimp: Shrimp cook fast — remove from heat as soon as opaque and pink.
- Burnt garlic: If garlic browns too much, start a new batch with fresh garlic to avoid bitterness.
- Broken or split cream sauce: Reduce heat and whisk in a splash of cold cream or milk off heat to bring it back together.
Final Thoughts
This filet mignon with shrimp and lobster cream sauce is a simple way to make a restaurant-style meal at home with minimal fuss. The combination of tender steak, sweet seafood, and a creamy garlic sauce works every time for a memorable dinner.
Conclusion
If you want more surf-and-turf inspiration and menu ideas from a well-known restaurant perspective, see this example from Benihana’s main menu offerings.
Filet Mignon with Shrimp and Lobster Cream Sauce
Ingredients
For the Base
- 2 filet mignon steaks
- Salt and pepper to taste Season as needed
For the Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup shrimp, peeled and deveined
- 1 cup lobster meat, cooked and chopped Canned or vacuum-packed may be used
- 1 cup heavy cream Can substitute with half-and-half mixed with cornstarch
- 1 tablespoon fresh parsley, chopped
To Serve
- Salt and pepper to taste Included in the base ingredients
Instructions
Preparation
- Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and pepper and let rest at room temperature for 10–15 minutes.
Cooking the Steaks
- In a skillet over medium heat, melt the butter until foaming. Add the steaks and sear for 4–5 minutes on each side for medium-rare.
- Remove the steaks from the skillet and transfer to a plate to rest for 5–10 minutes.
Making the Sauce
- Using the same skillet over medium heat, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the peeled and deveined shrimp and cooked lobster to the skillet. Cook until the shrimp turns pink and opaque, about 2–3 minutes.
- Pour in the heavy cream and lower the heat to a gentle simmer. Stir and let the sauce reduce until it thickens, about 3–5 minutes.
Finishing Touches
- Stir in the chopped parsley, then return the steaks to the skillet or plate and spoon the shrimp and lobster cream sauce over each steak.
- Serve immediately for best texture.