Creamy, juicy, and decadently flavorful — this Filet Mignon with Shrimp and Lobster Cream Sauce is the kind of dinner that makes everyday meals feel like a celebration. Imagine a tender, seared filet topped with sweet shrimp and succulent lobster, all smothered in a silky Parmesan cream sauce that clings to every bite. Fun fact: surf-and-turf combos became popular when diners wanted the best of both worlds, and pairing steak with shellfish still feels delightfully indulgent. This recipe is surprisingly approachable: quick to prepare, family-friendly, and excellent for special occasions or a luxurious weeknight. If you want more recipe inspiration or a printable version, check the full recipe page for extra tips and variations. Ready to impress? Let’s dive in and get cooking.
What is Filet Mignon with Shrimp and Lobster Cream Sauce?
What’s in a name — and why does it make your mouth water? Filet Mignon with Shrimp and Lobster Cream Sauce is exactly what it says: a tender filet mignon topped with shrimp and lobster bathed in a rich cream sauce. Who decided to put steak and seafood together and call it genius? Maybe a romantic chef who knew that “the way to a man’s heart is through his stomach.” Or maybe someone who couldn’t choose between steak night and seafood night. Either way, the result is luxurious, comforting, and a little playful. Curious? Try it and you’ll see why it’s a standout on any dinner table.
Why You’ll Love This
The highlights here are simple but irresistible. First, the main attraction: a perfectly seared filet mignon with a lusciously creamy shrimp-and-lobster sauce — flavors that are rich without being heavy. Second, making this at home saves money compared to dining out; inexpensive techniques and pantry ingredients turn luxury components into a cost-effective celebration. Third, the flavorful toppings — garlic, Parmesan, and fresh parsley — elevate every bite with savory depth and a bright finish. Compared to our seared filet mignon in shallot peppercorn cream sauce, this version leans more toward surf-and-turf decadence, perfect when you want both land and sea. Don’t wait — make it tonight and treat your family to something special.
How to Make:
Quick Overview
This recipe is straightforward: sear steaks for a perfect crust, quickly cook shrimp and lobster for tenderness, then build a creamy Parmesan sauce right in the same skillet. Prep is minimal, the texture is rich and silky, and the standout element is that dreamy cream sauce that ties everything together. Total time: about 30–40 minutes from start to finish, depending on steak thickness and desired doneness.
Ingredients
- 4 filet mignon steaks — about 6 ounces each, room temperature
- 1/2 pound large shrimp — peeled and deveined
- 1/2 pound lobster meat — chopped
- 2 tablespoons olive oil — for searing
- 1/4 cup butter — unsalted, divided if preferred, room temperature
- 4 cloves garlic — minced
- 1 cup heavy cream — full-fat for best texture
- 1/2 cup chicken broth — low-sodium recommended
- 1/2 cup grated Parmesan cheese — freshly grated for melt and flavor
- Salt and pepper — to taste
- Fresh parsley — chopped, for garnish
Directions
- Preheat your grill or skillet to high heat. A cast-iron skillet works best for a good sear.
- Pat the filet mignon steaks dry and season generously with salt and pepper on both sides.
- Add 2 tablespoons olive oil to the hot skillet or brush the grill grates lightly. Sear the steaks for 4–5 minutes per side for medium-rare (adjust time for thicker steaks or preferred doneness). Use a meat thermometer if unsure: 130°F for medium-rare, 140°F for medium. Remove steaks from heat and tent with foil to rest for at least 5 minutes.
- In a clean, large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove the shrimp to a plate and set aside.
- In the same skillet, melt 1/4 cup butter over medium heat. Add the minced garlic and cook until fragrant, about 30–60 seconds — don’t let it brown.
- Add the chopped lobster meat to the skillet and cook just until heated through, about 2–3 minutes. If lobster is raw, cook until opaque and cooked through.
- Stir in the heavy cream and chicken broth, scraping any browned bits from the pan into the sauce. Bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese a little at a time, stirring until the sauce thickens and becomes silky, about 3–5 minutes. If the sauce becomes too thick, thin with a splash more chicken broth or cream. Season with salt and pepper to taste.
- Return the cooked shrimp to the skillet and stir to coat them evenly with the sauce. Warm through for a minute.
- Plate each rested filet mignon and spoon generous amounts of shrimp and lobster cream sauce over the steaks.
- Garnish with chopped fresh parsley and serve immediately while hot and saucy.
What to Serve With
Round out the meal with sides that balance richness and texture. Consider roasted garlic mashed potatoes or buttered baby potatoes for a comforting base, and a crisp green salad with a lemon vinaigrette to cut through the cream. Steamed asparagus or sautéed green beans add color and snap. For a light grain, try herbed risotto or simple garlic butter pasta. For dessert, pair with the delightful air-fried apple wedges with caramel whipped cream to end on a warm, sweet note.
Top Tips for Perfecting
- Use room-temperature steaks so they cook evenly; cold steaks can sear outside while staying undercooked inside.
- Don’t overcrowd the pan when searing steaks or shrimp — give each piece space for a good crust.
- If your sauce separates, whisk in a teaspoon of cold butter off heat to bring it back together.
- Substitute half-and-half for heavy cream in a pinch, but the sauce will be thinner. For a dairy-free version, try coconut cream and omit Parmesan.
- Avoid overcooking shrimp and lobster — they should be just opaque and tender to prevent rubbery texture.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days. The cream sauce is best consumed within that time.
- Freezing: Seafood in cream sauces does not freeze well; texture and sauce can separate. If you must freeze, freeze components separately (steaks and plain lobster/shrimp) and consume within 1 month.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce. Avoid high heat or microwaving for long periods to prevent the cream from separating and seafood from becoming rubbery.
FAQs
Can I use ribeye or strip steak instead of filet mignon?
Yes. Ribeye or New York strip will work well and add more marbling and beefy flavor. Adjust cooking times for thickness.
How do I know when the filet mignon is done?
Use a meat thermometer: 125–130°F for rare to medium-rare, 135°F for medium. Remember steaks will rise a few degrees while resting.
Can I make the sauce ahead of time?
You can make the sauce base (without shrimp/lobster) ahead and gently reheat, then add cooked seafood just before serving to avoid overcooking.
Is it okay to use frozen shrimp and lobster?
Yes — thaw completely in the refrigerator and pat dry before cooking to avoid excess moisture and ensure proper searing.
Can I reduce the sauce to be thicker?
Yes, simmer a little longer to reduce and concentrate flavors, but watch closely to avoid burning. Stir in Parmesan gradually to reach desired thickness.
Conclusion
This Filet Mignon with Shrimp and Lobster Cream Sauce is a show-stopping yet accessible recipe that turns any dinner into a memorable occasion. With simple steps, rich flavors, and a creamy sauce that elevates both steak and seafood, it’s well worth trying for a special weeknight or celebration. If you’d like another take on steak with seafood sauce inspiration, check out Steak with Shrimp and Lobster Sauce – Yel’s Kitchen for additional ideas and variations. Share this dish with family or friends — it’s guaranteed to impress.
Filet Mignon with Shrimp and Lobster Cream Sauce
Equipment
- Skillet
- Mixing Bowl
- Meat Thermometer
Ingredients
Ingredients
- 4 pieces Filet mignon steaks About 6 ounces each, room temperature
- 1/2 pound Large shrimp Peeled and deveined
- 1/2 pound Lobster meat Chopped
- 2 tablespoons Olive oil For searing
- 1/4 cup Unsalted butter Divided if preferred, room temperature
- 4 cloves Garlic Minced
- 1 cup Heavy cream Full-fat for best texture
- 1/2 cup Chicken broth Low-sodium recommended
- 1/2 cup Grated Parmesan cheese Freshly grated for melt and flavor
- Salt To taste
- Pepper To taste
- Fresh parsley Chopped, for garnish
Instructions
- Preheat your grill or skillet to high heat. A cast-iron skillet works best for a good sear.
- Pat the filet mignon steaks dry and season generously with salt and pepper on both sides.
- Add 2 tablespoons olive oil to the hot skillet or brush the grill grates lightly. Sear the steaks for 4–5 minutes per side for medium-rare (adjust time for thicker steaks or preferred doneness). Use a meat thermometer if unsure: 130°F for medium-rare, 140°F for medium. Remove steaks from heat and tent with foil to rest for at least 5 minutes.
- In a clean, large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove the shrimp to a plate and set aside.
- In the same skillet, melt 1/4 cup butter over medium heat. Add the minced garlic and cook until fragrant, about 30–60 seconds — don’t let it brown.
- Add the chopped lobster meat to the skillet and cook just until heated through, about 2–3 minutes. If lobster is raw, cook until opaque and cooked through.
- Stir in the heavy cream and chicken broth, scraping any browned bits from the pan into the sauce. Bring the mixture to a gentle simmer.
- Add the grated Parmesan cheese a little at a time, stirring until the sauce thickens and becomes silky, about 3–5 minutes. If the sauce becomes too thick, thin with a splash more chicken broth or cream. Season with salt and pepper to taste.
- Return the cooked shrimp to the skillet and stir to coat them evenly with the sauce. Warm through for a minute.
- Plate each rested filet mignon and spoon generous amounts of shrimp and lobster cream sauce over the steaks.
- Garnish with chopped fresh parsley and serve immediately while hot and saucy.