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When I want to pull out all the stops, I whip up this steak topped with creamy shrimp and lobster sauce. Tender filet mignon meets rich, dreamy seafood sauce—fancy enough for guests, but still works in a regular kitchen. The buttery shellfish with that juicy steak always feels like a treat without being stuck-up about it.
I first put this together for my folks’ wedding anniversary. Now, anytime I want to show someone I’m thinking of them, this is what I make. The next-day leftovers? Never make it to lunchtime at our place.
Irresistible Ingredients
- Heavy cream: Makes everything smooth and rich Get the one with the highest fat if you can
- Clam juice: Adds that ocean depth Usually hangs out with canned seafood at the grocery store
- Dry white wine: Lifts and brightens things up Pinot grigio or sauvignon blanc are great picks
- All purpose seasoning: Usually has paprika, onion, salt, garlic, and pepper Skip ones with extra sugars or MSG
- Shrimp: Juicy and snappy shellfish Go for wild-caught if you spot some
- Lobster tails: Sweet and a little briny Choose ones that look firm and not too dry
- Thyme sprigs: Brings a pop of fresh, herby flavor—fresh is best, dry does the trick too
- Fresh garlic: Packs in flavor and aroma—pick out firm cloves without soft spots
- Unsalted butter: Key for a golden sear and for basting If you’ve got European butter, it’s even tastier
- Olive oil: Lets you get a tasty crust on the steak Choose a decent extra virgin bottle
- Salt pepper onion powder garlic powder: The base for flavor Cracked pepper steps it up
- Filet mignon steaks: Known for being soft and rich Go for two-inch thick steaks for best results
Simple How-To Guide
- Plate and Serve:
- Set out those steaks on warm plates and heap on the creamy lobster and shrimp sauce. Serve right away while everything’s hot and dreamy.
- Make the Sauce:
- Don’t bother wiping out the pan—drop in six big spoonfuls of butter, a splash of wine, and some clam juice. Let it bubble till it thickens up a bit. Pour in cream, toss in more seasoning, taste and tweak. Drop in your lobster and shrimp and let everything bubble together for another two minutes to coat them all in sauce.
- Cook the Lobster:
- Toss another chunk of butter in that same pan, then tip in cubed lobster tails. Sauté them just until they go pink—they’ll finish quick. Pull them out and let them rest with the shrimp.
- Prepare the Shrimp:
- Dab shrimp dry, dust them in all purpose seasoning, and get your skillet hot again. Add a swirl of oil, a chunk of butter, and toss in the shrimp. Sear about two to three minutes per side, just till rosy. Set aside when done.
- Baste and Rest:
- As soon as you flip those steaks, drop the heat. Keep spooning melted butter over the tops for extra flavor. Once they’re five degrees shy of how you like them, move steaks to a plate, cover with foil, and let rest ten minutes.
- Sear the Steaks:
- Add olive oil to a heavy pan, set on medium-high, then lay down the steaks. Don’t touch for a couple minutes so they get a good crust. Throw in two tablespoons of butter, smash some garlic and thyme in there too. Cook another three minutes till they’re nice and brown. Flip, and let go for four more minutes—watch the butter so it doesn’t burn.
- Season the Steak:
- Sprinkle filet mignon with salt, pepper, onion powder, and garlic powder, pressing the seasoning so it sticks all over. This gives you a flavor-packed crust on every side.
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Honestly, what gets me every time is how the shrimp and lobster blend into that dreamy, silky sauce that just tastes a bit over the top. When my little brother had his first mouthful, he couldn’t believe I’d made it at home—now it’s his birthday dinner request year after year.
Keeping It Fresh
Pop leftovers in an airtight container and stash in the fridge for two days max. Gently warm sauce and steak separately so nothing dries out. I like to slice the steak, dish it up with a lid, and then spoon the hot sauce over just before serving.
Swap Options
If there’s no filet mignon around, grab some sirloin or New York strip—they’ll still be great, though not quite as melt-in-your-mouth. Out of shrimp? Scallops are awesome too. No lobster? Use crab if it’s cheaper that week. If you’re missing clam juice, splash in a little chicken broth (seafood flavor will be softer, but it’ll work).
Ways to Serve
This surf and turf rocks with buttery mash and roasted asparagus for a wow-factor meal. Grab a crisp salad or crunchy bread to round it out. Pour a glass of bold cabernet or chilled chardonnay if you want to keep things classy.
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Backstory and Traditions
This surf and turf mashup started in North American steakhouses—and folks soon saw it as pure luxury. By the mid-1900s, families were pairing steak and seafood for parties and milestones. Mine too: we always bust it out for birthdays and anniversaries. It’s a meal to slow down and really enjoy.
Recipe FAQs
- → What’s the key to a crispy steak crust?
Dry the steak well, season generously, and sear in a hot skillet with oil. Keep the pan uncrowded for best results.
- → Can I try other steak cuts?
Sure! Ribeye or strip works. Just adjust the cooking time to hit your preferred doneness.
- → Why use clam broth in the sauce?
It adds a subtle ocean-rich flavor that pairs perfectly with the shrimp and lobster.
- → How do I keep shrimp and lobster tender?
Cook them briefly until just opaque and finish them in the sauce to lock in moisture.
- → What sides work best here?
Pair it with creamy mashed potatoes, roasted veggies, or crusty bread to soak up the sauce.
- → Can I skip heavy cream for the sauce?
The cream gives it a rich texture, but you can use half-and-half if you prefer a lighter option.