Filet Mignon Shrimp Lobster

This luxurious filet mignon with shrimp and lobster cream sauce turns your kitchen into a fine dining destination. Melt-in-your-mouth filet gets crowned with plump shrimp and sweet lobster bathed in a sauce so rich and aromatic you may never want to eat out for special occasions again. This is a showstopper built for anniversaries romantic date nights or any evening where only the best will do yet the method is straightforward enough for any confident home cook to master in just over half an hour.

I first decided to make this for our wedding anniversary when reservations everywhere were booked The first slice through that tender filet surrounded by lobster and shrimp convinced us we would never need to compete for a restaurant table again Whenever we want to celebrate at home this is our most requested luxury dish

Premium Ingredients

• Filet mignon steaks: Look for center-cut filets at least one and a half inches thick with visible fine marbling for the most buttery bite Choose steaks that feel cool and firm and avoid any with gray patches
• Large shrimp: Opt for 16-20 to a pound already peeled and deveined Fresh shrimp should smell like the ocean not fishy and have a translucent appearance
• Fresh lobster meat: Tail or claw works equally well Chop into uniform pieces for even cooking If buying cooked lobster make sure it still looks plump and moist rather than stringy or dry
• Heavy cream: Full-fat only for the smoothest richest sauce Lower fat will not create the same silkiness and can split under heat
• Unsalted butter: European-style is preferred for more intense flavor and a golden hue Use for both searing and enriching your sauce
• Fresh garlic: Go for plump firm cloves with tight skin Mincing fresh is the key to a deep aromatic base
• Dry white wine: Any crisp acid-forward wine like Sauvignon Blanc or Pinot Grigio deglazes the pan and brightens the richness
• Flat-leaf parsley: Picks up and balances the flavors with bright color and a peppery bite Always chop right before using
• Kosher salt and freshly cracked black pepper: Essential for drawing out and enhancing the natural flavors of both beef and seafood Use large flaky salt and grind pepper right before seasoning for best results

Step-by-Step Instructions

Steak Preparation:

Let steaks rest at room temperature for thirty minutes to ensure even cooking throughout Pat dry with paper towels to encourage browning then season liberally on all sides with kosher salt and freshly cracked black pepper Press into the meat so the seasonings adhere

Perfect Searing:

Heat a heavy skillet over medium-high until extremely hot Add a large knob of butter swirling to coat then place filets in and do not move them for four to five minutes Let the crust develop Before flipping check that the underside is deep golden Use tongs to turn cooking another four to five minutes The internal temperature should register one hundred twenty-five for rare one hundred thirty-five for medium-rare one hundred forty-five for medium Transfer filets to a plate cover loosely with foil and rest while you make the sauce

Seafood Sautéing:

Add another tablespoon of butter to the same skillet and wait until melted and just beginning to brown Toss in minced garlic and sauté for thirty seconds to release fragrance Add shrimp and lobster stirring gently until shrimp just turn pink and lobster is heated through This process should take three to four minutes immediately remove seafood to a warm plate

Sauce Development:

Still using the same pan pour in white wine using a wooden spoon to scrape up all the browned fond Let the wine bubble and reduce by half This concentrates the flavor and forms the base for your sauce Pour in heavy cream and adjust the heat to medium low Simmer five to seven minutes stirring frequently until sauce thickens enough to coat the back of your spoon

Final Assembly:

Add the cooked seafood and any collected juices back into the thickened cream sauce folding to combine Taste and season with extra salt or pepper if needed Finish with a scatter of fresh parsley Spoon the seafood sauce over the resting steaks ensuring every bite gets plenty of shrimp lobster and creamy pan sauce

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My favorite part of making this is watching the sauce come together in the pan as the fragrance fills the kitchen My son always comes running to sneak a taste of the cream sauce before it hits the plate This recipe has become the centerpiece of so many of our cherished celebrations

Storage Tips

Any leftover sauce keeps in the fridge for up to two days Store seafood and steak separately if possible To reheat add a splash of cream to loosen the sauce and warm over low heat stirring to prevent curdling Steak is best sliced and gently rewarmed or enjoyed at room temperature to protect its tender texture

Smart Ingredient Swaps

Swap lobster for high-quality lump crab meat or even sea scallops if lobster is not available Substitute good frozen shrimp if fresh is unavailable just thaw and pat dry before cooking Out of white wine use chicken stock with a squeeze of lemon juice for acidity

Serving Suggestions

Serve filet mignon shrimp and lobster with silky mashed potatoes or risotto to soak up every drop of sauce A side of roasted asparagus or glazed baby carrots provides fresh contrast For extra luxury finish each plate with a drizzle of truffle oil or a dollop of herbed butter

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Surf and Turf Origins

Surf and turf menus date back to the early twentieth century pairing luxurious red meat and seafood for special occasions Filet mignon’s tenderness and lobster’s sweet flavor have kept them beloved in fine dining for decades Making this dish at home lets you enjoy classic steakhouse indulgence with your own personal touch

Frequently Asked Questions About the Recipe

→ How do I ensure the filet mignon stays tender?

Allow the steaks to rest at room temperature before cooking and always rest after searing to keep the juices locked in.

→ What is the best way to prepare the seafood?

Sauté shrimp and lobster gently in butter, cooking just until the shrimp turn pink and the lobster is warmed through to avoid rubbery textures.

→ How should I develop a rich cream sauce?

Use the pan fond after searing steak, deglaze with white wine, then slowly reduce heavy cream while stirring until thickened and flavorful.

→ Which sides pair beautifully with this dish?

Creamy mashed potatoes, truffle risotto, or roasted seasonal vegetables perfectly complement the richness of the sauce.

→ Can I prepare components in advance?

The seafood can be prepped ahead, but assemble and finish the sauce just before serving for the best flavor and consistency.

→ Does frozen seafood work well?

Absolutely; just defrost completely and pat dry before cooking to maintain great texture and flavor.