There are some dinners that simply feel like a special occasion the moment you set them on the table. Filet mignon with shrimp and lobster cream sauce is one of those meals—a restaurant-worthy surf-and-turf dish that’s rich, elegant, and unbelievably satisfying.
You get the best of both worlds on one plate: tender, buttery filet mignon paired with plump shrimp, all draped in a luxurious, velvety lobster cream sauce. It’s the kind of recipe that makes any evening feel like a celebration, whether it’s date night, an anniversary, or simply a reward after a long week.
The best part? While it looks impressive, this dish is very manageable at home. With a good pan, a handful of quality ingredients, and a bit of patience, you can create a meal that rivals what you’d order at a high-end steakhouse—without the price tag or the wait.
In this guide, you’ll learn how to sear filet mignon to perfection, cook shrimp so they stay juicy and tender, and build a silky lobster cream sauce that ties everything together into one unforgettable bite.
What Makes This Dish Special
This recipe isn’t just another steak with sauce—it’s a full sensory experience. Here’s what truly sets it apart:
- Surf and turf in one bite: Filet mignon brings the rich, buttery tenderness, while shrimp and lobster add sweetness and delicate seafood flavor. Every forkful has contrast: soft, juicy, and luxurious.
- A sauce that feels like pure luxury: The lobster cream sauce is smooth, rich, and gently infused with garlic, shallot, and a splash of white wine. It coats the steak and shrimp without overpowering them.
- Restaurant quality at home: With simple techniques—searing, deglazing, reducing—you’ll create flavors that taste like you’ve been cooking professionally for years.
- Surprisingly doable: You don’t need complicated tools or skills. A heavy skillet, basic ingredients, and attention to timing are enough to get a show-stopping result.
- Perfect for special occasions: This dish makes an ordinary evening feel like a celebration. It’s ideal for impressing guests, spoiling your partner, or treating yourself.
If you’ve ever wanted to recreate a high-end steakhouse dinner at home, this Filet Mignon with Shrimp and Lobster Cream Sauce is the perfect place to start.
Core Ingredients for Making the Recipe
To make this elegant surf-and-turf dish, you’ll need just a few key ingredients. Quality matters here—especially for the steak and seafood—so choose the freshest cuts you can find.
For the Filet Mignon
- 2 (6-ounce) filet mignon steaks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 2 cloves garlic, lightly smashed (optional, for basting)
- 2–3 sprigs fresh thyme or rosemary (optional, for aroma)
For the Shrimp
- 1 cup shrimp, peeled and deveined (about 8–10 large shrimp)
- Salt and pepper, to taste
- 1 teaspoon olive oil or butter
- A squeeze of fresh lemon juice (optional, for brightness)
For the Lobster Cream Sauce
- 2 tablespoons butter
- 1 small shallot, finely minced (or 1/4 small onion)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth, if you prefer no alcohol)
- 1/2 cup seafood or lobster stock (optional but highly recommended)
- 1 cup heavy cream
- 1/2 cup cooked lobster meat, chopped (tail or claw meat works well)
- 1 teaspoon Dijon mustard (for subtle depth)
- 1–2 teaspoons lemon juice, to taste
- A pinch of paprika
- A pinch of cayenne pepper or red pepper flakes (optional, for gentle heat)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley or chives, for garnish
These ingredients come together to create three key elements: a perfectly seared steak, juicy shrimp, and a rich, velvety cream sauce with real lobster pieces.
Step-by-Step
Take your time and follow each step, and you’ll end up with a dish that looks and tastes like it came straight from a fine dining menu.
1. Prepare the Steaks
- Bring the steaks to room temperature
Take the filet mignon out of the refrigerator about 30 minutes before cooking. This helps them cook more evenly from edge to center. - Pat dry and season
Use paper towels to pat the steaks completely dry. Moisture prevents a good sear.
Season generously on all sides with salt and freshly ground black pepper. Don’t be shy—this is your main flavor base for the beef. - Preheat your oven and pan
- Preheat your oven to 400°F (200°C).
- Place a heavy skillet (cast iron is ideal) on the stove over medium-high heat and let it get very hot.
2. Sear the Filet Mignon
- Add oil and sear
Pour 1 tablespoon olive oil into the hot skillet.
Carefully place the steaks in the pan. You should hear an immediate sizzle.
Sear without moving them for 2–3 minutes, until a deep golden-brown crust forms. - Flip and add butter
Flip the steaks and add 1 tablespoon butter, the smashed garlic cloves, and fresh thyme or rosemary sprigs (if using).
As the butter melts, tilt the pan slightly and use a spoon to baste the tops of the steaks with the melted, aromatic butter. - Finish in the oven
Transfer the skillet to your preheated oven.- For medium-rare, cook for about 5–7 minutes, depending on thickness.
- For medium, leave them in an extra 2–3 minutes.
- 125°F (52°C) for medium-rare
- 135°F (57°C) for medium
- Rest the steaks
Remove the pan from the oven and carefully transfer the steaks to a plate.
Tent them loosely with foil and let them rest for at least 5–10 minutes. This step is crucial—the juices will redistribute, keeping your filet mignon tender and juicy.
3. Cook the Shrimp
- Season the shrimp
While the steaks rest, pat the shrimp dry and season with a light sprinkle of salt and pepper. - Sauté the shrimp
If there’s still some butter and juices in the skillet, you can use that; otherwise, add about 1 teaspoon olive oil or butter.
Place the shrimp in the pan over medium heat. Cook for about 1–2 minutes per side, just until they turn pink and opaque.
Avoid overcooking—they should be tender, not rubbery. - Set aside
Squeeze a little lemon juice over the shrimp if you like, then transfer them to a plate and set aside.
4. Build the Lobster Cream Sauce
Now for the star that ties everything together: the lobster cream sauce.
- Sauté aromatics
In the same skillet (do not wash it!), lower the heat to medium.
Add 2 tablespoons butter, then stir in the minced shallot. Cook for 2–3 minutes until soft and translucent.
Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant. - Deglaze with wine
Pour in the 1/2 cup dry white wine. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan—this is where a lot of flavor lives.
Let the wine simmer and reduce by about half. This takes a few minutes and concentrates the flavor. - Add stock and reduce
Stir in the seafood or lobster stock, if using.
Let it simmer again, reducing slightly to intensify the taste. - Add cream
Pour in the heavy cream, stirring well to combine.
Lower the heat to medium-low and let the sauce gently simmer, stirring occasionally, until it thickens slightly and coats the back of a spoon. - Add lobster and seasonings
Stir in the chopped lobster meat.
Add Dijon mustard, paprika, and a small pinch of cayenne or red pepper flakes if you enjoy a subtle kick.
Taste and season with salt and freshly ground black pepper. - Brighten the sauce
Finish the sauce with 1–2 teaspoons of lemon juice to balance the richness.
If the sauce feels too thick, you can thin it slightly with a splash of extra stock or cream. - Return shrimp to the sauce
Gently fold the cooked shrimp into the lobster cream sauce.
Warm them through for 1–2 minutes on low heat. Avoid boiling, as this can toughen the seafood.
5. Assemble and Serve
- Plate the steaks
Place each rested filet mignon in the center of a warm plate. - Top with shrimp and sauce
Spoon the shrimp and lobster cream sauce generously over each steak, allowing some sauce to pool around the base.
Garnish with chopped fresh parsley or chives. - Serve immediately
Serve while everything is hot and the sauce is silky and glossy.
Flavor Variations and Creative Twists
One of the joys of this recipe is how easily you can customize it to your preferences or what you have on hand. Here are some ideas:
- Swap the shrimp for scallops
Use large sea scallops instead of shrimp for an extra-luxurious twist. Sear the scallops until golden on each side and finish them in the sauce. - Different steak cuts
Don’t have filet mignon? You can use ribeye, strip steak, or sirloin. Filet is tender and lean, but other cuts bring more beefy flavor and marbling. Adjust cooking time based on thickness. - Add mushrooms
Sauté sliced mushrooms (cremini or button) in butter after the shallot step, and let them cook down before adding wine. Mushroom and lobster together create an extra decadent sauce. - Herb variations
Try finishing the sauce with tarragon, chives, or dill instead of parsley. Each herb brings a slightly different character—tarragon adds a subtle anise note, while dill complements seafood beautifully. - Touch of cheese
For an extra rich sauce, stir in a small handful of grated Parmesan at the very end, off the heat. It will melt into the cream and add depth. - Spicy Cajun version
Replace paprika with a Cajun seasoning blend and increase the cayenne. This gives the sauce a bold, slightly smoky spice profile that pairs wonderfully with shrimp and lobster.
How to Serve
This dish deserves to be the centerpiece of the table, and pairing it with the right sides takes it from delicious to unforgettable.
- Classic sides
- Creamy mashed potatoes or garlic mashed potatoes
- Buttered asparagus or green beans
- Roasted baby potatoes or fingerlings
- A simple green salad with a light vinaigrette
- Elegant pairings
- Parmesan risotto or lemon herb rice
- Sautéed spinach or Swiss chard
- Roasted carrots glazed with honey and thyme
- Plating tips
- Place the steak slightly off-center, spoon shrimp and sauce over the top, and let some sauce flow onto the plate.
- Arrange vegetables or potatoes neatly on the side.
- Finish with a sprinkle of herbs for color and freshness.
If you enjoy wine, a glass of Chardonnay, Sauvignon Blanc, or even a light Pinot Noir can complement the richness of the steak and the creaminess of the sauce.
Tips & Variations
Here are some helpful tips to ensure your Filet Mignon with Shrimp and Lobster Cream Sauce turns out perfectly every time:
- Use room-temperature steak
Cold meat straight from the fridge can cook unevenly. Let your steaks rest at room temperature for about 30 minutes before cooking. - Dry the steaks well
Moisture is the enemy of a good sear. Always pat your steaks dry thoroughly for that beautiful golden crust. - Don’t overcrowd the pan
Cook the steaks in a single layer with some space between them. Overcrowding causes steaming instead of searing. - Resting is non-negotiable
Resting allows the juices to redistribute inside the steak. Cutting into it too soon can cause those juices to spill out onto the plate instead of staying in the meat. - Don’t overcook seafood
Shrimp and lobster both cook quickly. Once they turn opaque and firm, they’re done. Overcooking can make them tough and rubbery. - Taste your sauce often
As the sauce reduces, flavors intensify. Taste as you go and adjust salt, pepper, lemon, and spice until it’s perfectly balanced for your palate. - Make ahead options
You can cook the lobster cream sauce in advance and gently reheat it on low. Cook the shrimp fresh for best texture, and always sear the steaks just before serving.
Final Thoughts
Filet Mignon with Shrimp and Lobster Cream Sauce is more than just a recipe—it’s an experience. It captures everything we love about a special-occasion meal: rich, layered flavors, luxurious textures, and a presentation that makes everyone at the table feel celebrated.
Yet, for all its elegance, this dish is built from simple, familiar techniques: searing, deglazing, reducing, and seasoning. Once you go through the steps once or twice, you’ll realize how approachable it really is. It’s the kind of recipe you’ll reach for when you want to impress guests, celebrate a milestone, or create a romantic dinner at home without stepping foot in a restaurant.
With tender filet mignon, sweet shrimp, and a silky lobster cream sauce, every bite feels indulgent—a combination of land and sea that lingers in your memory long after the plates are cleared.
FAQ
Can I use a different cut of steak instead of filet mignon?
Yes. Ribeye, strip steak, or sirloin all work well. Filet mignon is prized for its tenderness, but other cuts offer deeper beefy flavor and more marbling. Just adjust the cooking time depending on thickness and your desired doneness.
What if I don’t have lobster meat?
You can still make a delicious cream sauce using only shrimp. Increase the amount of shrimp and skip the lobster, or add other seafood like scallops or crab meat. The sauce will still be rich, creamy, and full of flavor.
Can I make this without wine?
Absolutely. Replace the white wine with chicken broth or seafood stock. You’ll still get depth and richness from the stock, cream, and aromatics.
Can I prepare anything ahead of time?
Yes. You can chop the shallot and garlic in advance and even make the lobster cream sauce earlier in the day. Gently reheat it on low, adding a splash of cream or stock if it thickens too much. Cook the steaks and shrimp fresh right before serving for the best texture.
How do I cook the steak to different levels of doneness?
Use an instant-read thermometer:
- Rare: 120°F (49°C)
- Medium-rare: 125°F (52°C)
- Medium: 135°F (57°C)
- Medium-well: 145°F (63°C)
Remember, the temperature will rise a couple of degrees as the steak rests.
Can I use frozen shrimp and lobster?
Yes. Just make sure they are fully thawed and patted dry before cooking. Remove any excess moisture to ensure the shrimp sear nicely and the sauce doesn’t get watery.
Can I lighten the sauce?
You can substitute part of the heavy cream with half-and-half or whole milk, but the sauce will be thinner and less rich. If you do this, reduce it a bit longer to reach a slightly thicker consistency.
