Filet Mignon with Shrimp & Lobster Cream Sauce
There are some dinners that feel like an occasion from the moment you start cooking.
This Filet Mignon with Shrimp & Lobster Cream Sauce is one of those meals.
A perfectly seared filet mignon is topped with tender shrimp and sweet lobster in a rich, creamy garlic sauce. It’s elegant enough for a special celebration, but surprisingly simple enough to make at home.
I first made this when I wanted to recreate that feeling of going out for a really nice dinner without actually leaving the house.
It was a weekend, and I had a couple of beautiful filet mignons in the refrigerator along with some seafood.
I remember standing in the kitchen thinking, Why not put them together?
So I seasoned the steaks simply and got them into a hot skillet.
While they rested, I made the sauce.
Butter, garlic, seafood, cream, Parmesan, and a little seasoning came together in the pan, and within minutes the kitchen smelled like a steakhouse.
When I spooned that creamy shrimp and lobster sauce over the steaks, everyone gathered around the table almost immediately.
The first bite was everything I hoped it would be.
Tender steak.
Sweet seafood.
Creamy garlic sauce.
It felt special without being complicated.
Now this is one of those recipes I save for weekends, date nights, birthdays, anniversaries, or any time I want to turn an ordinary dinner into something memorable.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Servings: 2
Why You’ll Love This Filet Mignon
Tender, buttery filet mignon
Sweet shrimp and lobster
Rich garlic cream sauce
Restaurant-style presentation
Perfect for special occasions
Surprisingly easy to make
Naturally low in carbohydrates
Ready in about 40 minutes
Ingredients
For the Filet Mignon
2 filet mignon steaks, about 6–8 oz each
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
1 teaspoon fresh thyme leaves
For the Shrimp & Lobster Cream Sauce
8 oz large shrimp, peeled and deveined
6 oz cooked lobster meat, chopped
2 tablespoons butter
3 cloves garlic, minced
½ cup chicken or seafood stock
¾ cup heavy cream
¼ cup freshly grated Parmesan
½ teaspoon paprika
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Optional
¼ cup dry white wine
Red pepper flakes
Fresh thyme
Extra Parmesan
Lemon wedges
How to Make Filet Mignon with Shrimp & Lobster Cream Sauce
Step 1: Bring the Steaks to Room Temperature
Remove the filet mignon from the refrigerator about 20–30 minutes before cooking.
Pat them dry with paper towels.
Season both sides generously with salt, black pepper, and garlic powder.
Let them sit while you prepare the other ingredients.
Step 2: Sear the Filet Mignon
Heat a heavy skillet—cast iron works beautifully—over medium-high to high heat.
Add the olive oil.
Once the pan is very hot, carefully place the steaks into the skillet.
Sear for approximately 3–4 minutes on the first side without moving them.
Flip and sear another 3–4 minutes.
Add the butter and fresh thyme.
As the butter melts, spoon it over the steaks repeatedly.
The cooking time will depend on the thickness of the steaks and your desired doneness.
For accuracy, use an instant-read thermometer.
Remove the steaks when they are approximately:
120–125°F (49–52°C) for rare
125–130°F (52–54°C) for medium-rare
135–140°F (57–60°C) for medium
145°F (63°C) for medium-well
The temperature will rise slightly while the steaks rest.
Transfer the steaks to a plate and loosely tent them with foil.
Let them rest for 5–10 minutes.
Step 3: Cook the Shrimp
Using the same skillet, reduce the heat to medium.
Add another tablespoon of butter.
Add the shrimp.
Season with paprika, Italian seasoning, and a little black pepper.
Cook for approximately 1–2 minutes per side, until the shrimp are opaque and cooked through.
Don’t overcook them.
Transfer the shrimp to a plate.
Step 4: Sauté the Garlic
Add the minced garlic to the skillet.
Cook for approximately 30–60 seconds, stirring constantly.
You want it fragrant but not browned.
Step 5: Deglaze the Pan
Pour in the seafood or chicken stock.
If using white wine, add it now.
Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the skillet.
Let the liquid simmer for 2–3 minutes.
Step 6: Make the Cream Sauce
Reduce the heat to medium-low.
Pour in the heavy cream.
Stir gently.
Allow the sauce to simmer for approximately 3–5 minutes, until it begins to thicken.
Add the Parmesan.
Stir until melted and smooth.
Taste and adjust the seasoning.
If the sauce becomes too thick, add a small splash of stock or cream.
Step 7: Add the Lobster
Fold the chopped cooked lobster into the sauce.
Warm it gently for about 1–2 minutes.
Don’t boil the lobster or it can become tough.
Step 8: Return the Shrimp
Add the cooked shrimp back to the sauce.
Stir gently until everything is coated in the creamy garlic sauce.
Add the lemon juice.
The little bit of acidity helps balance the richness.
Step 9: Plate Everything
Place a filet mignon on each plate.
Spoon a generous amount of shrimp and lobster cream sauce over the top.
Finish with fresh parsley and thyme.
Add a little freshly cracked black pepper and a squeeze of lemon if desired.
Serve immediately.
My Best Tips
Use a Meat Thermometer
Filet mignon is too expensive to guess with.
A thermometer takes the guesswork out of getting your preferred doneness.
Get the Pan Hot
A properly heated skillet gives the steak that beautiful browned crust while keeping the inside tender.
Don’t Move the Steak Too Much
Let it sear undisturbed so it develops a flavorful crust.
Rest the Steak
Don’t skip the resting period.
It gives the juices time to redistribute throughout the meat.
Cook Seafood Gently
Shrimp and lobster become rubbery when overcooked.
Cook them just until heated through and opaque.
What Kind of Lobster Should I Use?
Cooked lobster meat is the easiest option.
You can use:
Lobster tail meat
Claw meat
Knuckle meat
A combination
If using frozen lobster meat, thaw it completely and pat it dry before adding it to the sauce.
Can I Use Frozen Shrimp?
Absolutely.
Thaw the shrimp completely and pat them dry before cooking.
Large or jumbo shrimp work especially well for this dish.
Can I Use Only Shrimp?
Yes.
If you don’t have lobster, simply increase the shrimp and make the cream sauce as written.
It will still be delicious.
Can I Use Only Lobster?
Definitely.
Use approximately 10–12 oz cooked lobster meat and gently warm it in the finished sauce.
Can I Make the Sauce Without Parmesan?
Yes.
Parmesan adds richness and helps thicken the sauce, but you can leave it out.
Allow the cream to reduce slightly longer to achieve a thicker consistency.
Can I Make This Keto?
Yes.
The steak, shrimp, lobster, butter, cream, and Parmesan are all naturally low in carbohydrates.
Check the labels on your stock and seasonings if you’re following a strict keto plan.
Serve it with:
Cauliflower mash
Asparagus
Sautéed spinach
Roasted broccoli
Green beans
Zucchini
Delicious Variations
Cajun Shrimp & Lobster Filet
Add Cajun seasoning and a pinch of cayenne to the seafood.
Garlic Parmesan Seafood Sauce
Increase the garlic and Parmesan for an even richer sauce.
Lemon Herb Seafood Sauce
Add extra lemon juice, parsley, dill, and fresh thyme.
Spicy Cream Sauce
Add crushed red pepper flakes or cayenne.
Mushroom Seafood Filet
Sauté sliced mushrooms before making the cream sauce.
The mushrooms add a wonderful earthy flavor.
What to Serve With It
This is a rich main course, so I like to keep the sides fairly simple.
Try:
Garlic mashed potatoes
Cauliflower mash
Roasted asparagus
Creamed spinach
Green beans
Garlic butter broccoli
Sautéed mushrooms
Roasted Brussels sprouts
Simple arugula salad
For a special dinner, serve it with roasted asparagus and creamy mashed potatoes.
Can I Make This Ahead?
The steak is best cooked just before serving.
You can, however, prepare the seafood and sauce ingredients ahead of time.
Have everything chopped, measured, and ready so the sauce comes together quickly.
Storage
Store leftover steak and seafood sauce in separate airtight containers in the refrigerator for up to 2–3 days.
Because seafood is involved, refrigerate leftovers promptly.
How to Reheat
Reheat the sauce gently in a skillet over low heat.
Add a small splash of cream or stock if necessary.
Warm the steak separately and avoid overheating it.
Can I Freeze the Sauce?
Cream-based seafood sauces generally don’t freeze as well as freshly made sauces because the texture can separate after thawing.
For the best results, enjoy this dish fresh.
Nutritional Information
Approximate per serving:
Calories: 850
Protein: 75g
Fat: 55g
Total Carbohydrates: 7g
Fibre: 0g
Net Carbohydrates: 7g
Nutrition values are estimates and will vary depending on steak size, seafood, cream, butter, and Parmesan.
Frequently Asked Questions
What is the best doneness for filet mignon?
Medium-rare is a popular choice because it keeps the center tender and juicy, but cook it to your preferred doneness.
Can I grill the filet mignon?
Absolutely.
Grill the steaks to your preferred internal temperature, then prepare the shrimp and lobster sauce separately in a skillet.
Can I use sirloin instead?
Yes, although filet mignon is more tender. Ribeye, New York strip, or sirloin can also work.
Why is my cream sauce too thin?
Let it simmer gently for a few more minutes. Avoid boiling it aggressively.
Why did my sauce become too thick?
Add a splash of seafood stock, chicken broth, or heavy cream and stir gently over low heat.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and less rich. You may need to reduce it slightly longer.
Can I make this without alcohol?
Absolutely. Simply leave out the wine and use seafood or chicken stock.
How do I keep lobster tender?
Don’t cook it for long periods. Since the lobster is already cooked, you’re simply warming it gently in the finished sauce.
Final Thoughts
This Filet Mignon with Shrimp & Lobster Cream Sauce is the kind of dinner that makes an ordinary evening feel like a celebration.
The steak gets that beautiful golden crust while staying tender inside.
The shrimp are sweet and delicate.
The lobster adds a luxurious little touch.
And then there’s that creamy garlic Parmesan sauce tying everything together.
I love making this when I want to impress someone without spending hours in the kitchen.
The ingredients may sound fancy, but the actual cooking is surprisingly straightforward.
Sear the steak.
Cook the seafood.
Make the sauce.
Put it all together.
That’s really it.
And when you bring those plates to the table, it looks like something you’d expect to order at an expensive restaurant.
I remember the first time I served it, everyone went quiet for the first few bites.
Not because nobody had anything to say.
Because everyone was enjoying the food.
Those are my favorite dinners—the ones where a simple meal turns into a memory.
So save this one for a date night, anniversary, birthday, holiday, or just a weekend when you feel like treating yourself.
You don’t need a reservation.
You just need a good steak, some beautiful seafood, and a skillet. 🥩🦐🦞🧈✨