Directions
- Prepare the Filets
Pat the filet mignon steaks dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. - Sear the Steaks
Heat olive oil and butter in a heavy skillet over medium-high heat. Once the butter is melted and slightly foamy, add the steaks. Sear for 3–4 minutes per side for medium-rare, adjusting time for your preferred doneness. The exterior should develop a rich, golden-brown crust. Remove from the skillet and let rest for 5–7 minutes. - Cook the Shrimp
In the same skillet, add 1 tablespoon butter. Once melted, add the shrimp in a single layer. Season lightly with salt and pepper. Sauté for 2–3 minutes per side until pink, opaque, and slightly curled. Remove from heat and set aside. - Start the Lobster Cream Sauce
In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it. - Simmer the Sauce
Stir in the chopped lobster meat, heavy cream, and broth. Let the mixture simmer gently for 3–5 minutes until slightly thickened. The sauce should coat the back of a spoon. - Finish the Sauce
Add Parmesan cheese, paprika, salt, and pepper. Stir until smooth and creamy. If desired, finish with a small squeeze of lemon juice for brightness and a sprinkle of fresh parsley. - Assemble the Dish
Place each rested filet mignon on a plate. Arrange sautéed shrimp on top, then spoon the warm lobster cream sauce generously over everything. Serve immediately while hot and velvety.
Recipe Details
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Difficulty level: Medium
Variations & Substitutions
- Substitute lobster with crab meat if lobster isn’t available.
- Add a splash of white cooking wine to the sauce before adding cream for extra depth.
- For a lighter version, replace half of the heavy cream with half-and-half.
- Add a pinch of cayenne for subtle heat in the sauce.
Serving Suggestions
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