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Steak With Shrimp And Lobster Sauce Recipe
Ben Carraoli

Steak With Shrimp And Lobster Sauce Recipe

When I first made this dish, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.