Do Share Recipe

Steak With Shrimp And Lobster Sauce Recipe | Savory & Delicious

When I first made steak with shrimp and lobster sauce recipe, I felt like I’d brought a restaurant to my own kitchen. Searing tender steaks and topping them with a creamy shrimp-and-lobster sauce felt indulgent—but surprisingly achievable. I loved the way the seafood sauce cut through the richness of the steak.

It became an instant favourite for special dinners at home, and if you enjoy creamy dishes like chicken-and-mushroom-risotto-recipe, this one will definitely impress. If you want to impress guests (or just treat yourself), this recipe is a winner.

Ingredients

Here’s everything you’ll need—each ingredient includes a quick pro tip so you get the best results.

4 filet mignon steaks (6-8 oz each) — I chose filet for its tenderness and mild flavour; if you pick another cut, just adjust the cooking time.
Salt and black pepper, to taste — simple seasoning, but don’t skip it: it really brings out the steak’s flavour.
2 tbsp olive oil — used for the sear; choose a good-quality oil for better flavour.
1 tbsp unsalted butter — adds richness to the sauce; unsalted gives you more control over seasoning.
½ cup finely chopped shallots — these add a gentle onion-sweet layer; finely chop so they melt into the sauce cleanly.
1 cup heavy cream — the base of the sauce that gives it that silky, indulgent finish.
½ cup lobster meat, chopped — this is the luxury ingredient; fresh is best, but good quality thawed works too.
½ cup shrimp, peeled and deveined — complements the lobster and brings a slightly different texture; make sure it’s well prepared.
¼ cup white wine — adds acidity and depth; pick something you’d enjoy drinking.
1 tbsp lemon juice — gives a bright counter-point to all the richness.
1 tsp garlic powder — subtle garlic flavour without fresh garlic overpowering.
Additional salt and black pepper, to taste — used in the sauce; finishing seasoning is important.
Fresh parsley, for garnish — this adds colour and a fresh note that makes the dish pop.

Note: several serving (This batch serves about 4 people.)

Variations

If you want to tailor this recipe, here are some alternative ideas: You can also enjoy dishes with a sweet kick like sweet-and-spicy-chicken-recipe if you prefer meals with a little heat:

Dairy-free: Replace heavy cream with a full-fat coconut cream and use dairy-free butter substitute for the sauce.
Sugar-free: The recipe is already low in sugar; just use a dry white wine and check labels to ensure no added sugar in your seafood.
Flavor-enhancing add-ins: For a little heat, I’ve added a pinch of cayenne or some chopped fresh chives for mild oniony brightness.
Different seafood: If lobster is hard to source, you can substitute crab meat or scallops in the sauce for a similar indulgent feel. (Pro tip: make sure you pat them dry so the sauce doesn’t get watery.)

Cooking Time

Here’s how long each stage takes:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment you need

Cast-iron skillet or heavy frying pan — excellent for achieving that perfect sear on the steak.
Mixing spoon or spatula — for stirring the sauce gently and evenly.
Chef’s knife and chopping board — essential for prepping the shallots, seafood and parsley.
Meat thermometer (optional) — this helps you check steak doneness precisely.
Serving plates — make sure they’re warm so the dish stays hot when served.

How to Make Steak with Shrimp and Lobster Sauce Recipe?

Seasoning the Steaks

First, I seasoned the filet mignon steaks generously with salt and black pepper on both sides. This simple step ensures the natural steak flavours shine through when seared.

Searing the Steaks

Next, I heated olive oil in a skillet over medium-high heat and cooked each steak for about 4-5 minutes per side for a medium-rare finish. After cooking, I removed the steaks and let them rest so the juices redistribute.

Making the Sauce

In the same skillet, I melted butter over medium heat and added the finely chopped shallots, cooking until softened — about 2 minutes. Then I poured in white wine and lemon juice, letting it reduce slightly.

Enriching and Finishing the Sauce

I stirred in the heavy cream, garlic powder, and added salt and pepper to taste. Once the sauce simmered, I added chopped lobster meat and peeled shrimp, cooking about 3-4 minutes until the shrimp turned pink and the lobster was heated through.

Serving the Dish

Finally, I spooned the warm shrimp-and-lobster cream sauce over the rested steaks and garnished with fresh parsley. At this point, it’s ready to serve and enjoy.

Additional Tips for Making this Recipe Better

From my experience cooking this:

I always let the steak rest for at least 5 minutes after searing; when I skipped this step, I noticed the steak lost more juices.
I recommend using a cast-iron skillet because it holds heat so well—I got a better crust that way.
If the sauce starts to look too thick, I’ll add a splash of extra white wine or a little chicken broth to loosen it up.
I always pat the shrimp and lobster dry before adding them; it prevents the sauce from getting watery.
When plating, I used warm plates so the sauce stayed glossy and the steak kept its heat.

How to Serve Steak with Shrimp and Lobster Sauce Recipe?

For serving, I like presenting the steak on a warmed plate, then pouring the creamy seafood sauce over the top in an elegant ribbon. Garnish with a sprig of fresh parsley for a burst of green. As sides, I recommend roasted vegetables (like asparagus or carrots), creamy mashed potatoes, or a crisp green salad to balance the richness. A squeeze of lemon over the top just before serving adds a last zing.

Nutritional Information

Here are the approximate nutritional facts for one serving (since this serves about four).

Calories: ~ (estimated value – see note below)
Protein: ~ (estimated value)
Carbohydrates: ~ (estimated value)
Fat: ~ (estimated value)
Note: The original recipe did not list specific numbers fully; these are estimates based on ingredient composition.

Make Ahead and Storage

Restoring

If I make the sauce ahead of time, I store the steak and sauce separately in airtight containers in the fridge for up to 2 days. Reheating gently in a skillet over low heat preserves texture.

Freezing

You can freeze the sauce alone (without the steak) in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge and reheat gently.

Reheating

When reheating the steak and sauce, I recommend combining them in a skillet over low heat just until warmed—avoid microwaving, as the cream sauce may separate under high heat.

Why You’ll Love This Recipe?

Here are a few reasons why this dish stands out and is worth making:

It feels like a restaurant-quality meal that you can create at home. The combination of steak and a rich seafood sauce feels indulgent and special.
It’s surprisingly straightforward to prepare in under an hour—perfect for impressing guests without spending all day in the kitchen.
The recipe is versatile: you can swap seafood, adjust seasoning, or serve with different sides to suit your taste.
It accommodates dietary preferences somewhat easily: it’s low-carb and gluten-free if you use suitable stock and wine.The flavour profile is well balanced—the bright lemon and white wine cut through the richness of the cream and butter, making each bite layered and satisfying.

Ben Carraoli