Lobster Cream Filet: Discover the Most Savoury Gourmet Delight

A Luxurious Meal for Special Moments: Filet Mignon with Shrimp and Lobster Cream Sauce

Imagine a dinner where the aroma of sizzling filet mignon fills the air, and the rich, creamy sauce with succulent shrimp and lobster makes your mouth water. This Lobster Cream Filet is not just a dish; it’s an experience that brings together the best of land and sea. I first tried this recipe at a fancy restaurant, and I was determined to recreate it at home. After a few attempts, I perfected it, and now it’s a family favorite for special occasions.

The Story Behind This Decadent Dish

This recipe has its roots in classic French cuisine, where rich sauces and high-quality ingredients are the stars. Over time, it has evolved to include more luxurious elements like lobster and shrimp, making it a true showstopper. The combination of tender beef and delicate seafood in a creamy, flavorful sauce is a testament to the art of fine dining.

Why You’ll Love This Recipe

There’s something incredibly satisfying about a perfectly cooked filet mignon, especially when it’s paired with the sweet, briny flavors of shrimp and lobster. The Lobster Cream Filet is all about balance—rich, yet not overpowering, and it’s surprisingly easy to make. The simplicity of the preparation belies the complexity of the flavors, making it a hit with both novice and experienced cooks.

Perfect Occasions to Prepare This Recipe

This dish is perfect for any special occasion, whether it’s a romantic dinner, a birthday celebration, or a holiday feast. It’s also a great way to impress guests at a dinner party. The elegant presentation and the luxurious flavors make it a memorable choice for any event.

Ingredients

1. 4 filet mignon steaks
2. Salt and pepper, to taste
3. 2 tbsp olive oil
4. 2 tbsp unsalted butter
5. 2 garlic cloves, minced
6. Fresh thyme sprigs, for garnish (optional)
7. 1/2 lb shrimp, peeled and deveined
8. 1/2 lb lobster meat, chopped into chunks
9. 2 shallots, finely chopped
10. 1/2 cup dry white wine
11. 1 cup heavy cream
12. Fresh parsley, chopped, for garnish

Substitution Options

• Filet Mignon: You can use other cuts of beef like ribeye or sirloin if you prefer.
• Shrimp and Lobster: If you’re not a fan of lobster, you can use more shrimp or even scallops.
• White Wine: If you don’t have white wine, you can use chicken or seafood stock instead.

Preparation Section

Step 1: Prepare the Filet Mignon

Start by seasoning the filet mignon steaks generously with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat until hot. Add the steaks to the skillet and sear for about 4-5 minutes per side for medium-rare, or adjust the cooking time based on your preference. During the last minute of cooking, add minced garlic and fresh thyme sprigs if using. Baste the steaks with the butter and garlic mixture for extra flavor.

Step 2: Cook the Shrimp and Lobster

In another skillet, heat olive oil over medium heat. Add the finely chopped shallots and cook until they soften. Add the shrimp and lobster meat to the skillet and cook until the shrimp turn pink and the lobster meat is opaque, about 3-4 minutes. Remove the shrimp and lobster from the skillet and set them aside.

Step 3: Make the Cream Sauce

Using the same skillet used for the shrimp and lobster, deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Stir in the heavy cream and bring it to a simmer. Cook until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.

Step 4: Combine and Serve

Place the seared filet mignon steaks on serving plates. Arrange the cooked shrimp and lobster meat over the steaks. Spoon the lobster cream sauce generously over the steaks, shrimp, and lobster. Garnish with chopped fresh parsley. Serve immediately and savor the decadent flavors of this Lobster Cream Filet.

Chef’s Tip: For an extra touch, you can add a splash of lemon juice to the cream sauce to brighten the flavors.

Timing

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Resting Time: 5 minutes
• Total Time: 35 minutes

Chef’s Secret

To get the perfect sear on your filet mignon, make sure the skillet is very hot before adding the steaks. This will help create a beautiful crust while keeping the inside tender and juicy.

Extra Info

Did you know that lobsters were once considered a poor man’s food? In colonial times, lobsters were so abundant that they were often fed to prisoners and used as fertilizer. Today, they are a prized delicacy, and their rich, sweet flavor is a key component of this Lobster Cream Filet.

Necessary Equipment

• Large skillet
• Tongs
• Meat thermometer (optional, but recommended for perfect doneness)
• Chopping board and knife
• Measuring cups and spoons

Storage

If you have leftovers, store the Lobster Cream Filet in an airtight container in the refrigerator. It will keep well for up to 2 days. When reheating, do so gently in a pan with a little bit of cream to prevent the sauce from separating. For the best results, try to enjoy it fresh, as the texture and flavors are at their peak right after cooking.

Freezing is not recommended, as the cream sauce may separate and the texture of the steak and seafood can become less appealing. If you must freeze, do so in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat gently, adding a little cream if needed.

For long-term storage, consider preparing the components separately. Store the cooked filet mignon, shrimp, and lobster in one container, and the cream sauce in another. This way, you can reheat and combine them more easily without compromising the quality of the dish.

Tips and Advice

• Use a meat thermometer to ensure the filet mignon is cooked to your desired level of doneness. Medium-rare is typically around 130-135°F (54-57°C).
• For the cream sauce, be patient and let it simmer gently to achieve the right consistency. Stir frequently to prevent sticking.
• Feel free to add a pinch of cayenne pepper or red pepper flakes to the cream sauce for a slight kick.

Presentation Tips

• Garnish with a sprinkle of paprika for a pop of color.
• Arrange the shrimp and lobster artistically on top of the steak for a visually appealing presentation.
• Drizzle the sauce in a zigzag pattern for a professional look.

Healthier Alternative Recipes

While the Lobster Cream Filet is a decadent treat, there are ways to make it a bit lighter without sacrificing flavor. Here are six variations:

1. Grilled Filet Mignon with Shrimp and Lemon Butter: Grill the filet mignon and serve it with a light lemon butter sauce and grilled shrimp. This version is lower in calories and still full of flavor.
2. Herb-Crusted Filet Mignon with Shrimp and Tomato Salsa: Coat the filet mignon with a mix of herbs and breadcrumbs, then bake it. Serve with a fresh tomato salsa and grilled shrimp for a burst of freshness.
3. Filet Mignon with Shrimp and Avocado Cream Sauce: Replace the heavy cream with a creamy avocado sauce. This adds a healthy fat and a unique, creamy texture.
4. Steamed Lobster and Shrimp with Garlic Herb Butter: Steam the lobster and shrimp and serve them with a light garlic herb butter. This is a healthier option that still feels indulgent.
5. Filet Mignon with Shrimp and Mushroom Gravy: Use a mushroom gravy made with low-sodium broth and a touch of cream. This is a rich and flavorful alternative with fewer calories.
6. Grilled Filet Mignon with Shrimp and Chimichurri Sauce: Top the grilled filet mignon and shrimp with a vibrant chimichurri sauce. This adds a fresh, herby flavor and is a great way to cut down on fats.

Common Mistakes to Avoid

Mistake 1: Overcooking the Filet Mignon

Overcooking the filet mignon can make it tough and dry. To avoid this, use a meat thermometer to check the internal temperature. Aim for 130-135°F (54-57°C) for medium-rare. If you don’t have a thermometer, press the steak with your finger; it should feel firm but still give a little.

Mistake 2: Not Deglazing the Pan

Skipping the deglazing step means you miss out on the rich, flavorful browned bits at the bottom of the pan. These bits, known as “fond,” add depth to the cream sauce. Make sure to deglaze the pan with white wine or stock, scraping up the bits as you go.

Mistake 3: Using Cold Ingredients

Using cold ingredients, especially the butter and cream, can cause the sauce to break or curdle. Make sure all your ingredients are at room temperature before starting. This will help the sauce come together smoothly and stay creamy.

Mistake 4: Not Seasoning Properly

Under-seasoning can make the dish bland, while over-seasoning can overpower the delicate flavors. Start with a little salt and pepper, and taste as you go. Remember, you can always add more, but you can’t take it away. A good rule of thumb is to season each component separately before combining them.

Mistake 5: Not Letting the Meat Rest

Letting the filet mignon rest for a few minutes after cooking allows the juices to redistribute, making the meat more tender and flavorful. Cover the steaks loosely with foil and let them rest for about 5-10 minutes before slicing and serving.

FAQ

Can I use other types of meat for this recipe?

Yes, you can use other cuts of beef like ribeye or sirloin. Just adjust the cooking time to ensure the meat reaches your desired level of doneness. The key is to choose a cut that is tender and flavorful.

What can I substitute for lobster?

If you don’t have lobster, you can use more shrimp or even scallops. The goal is to have a variety of seafood that complements the rich, creamy sauce and the tender filet mignon.

Can I use a different type of wine?

While dry white wine is traditional, you can use a dry vermouth or even chicken or seafood stock if you prefer. The key is to use a liquid that will complement the flavors of the dish without overpowering them.

How do I know if the filet mignon is cooked properly?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). If you don’t have a thermometer, press the steak with your finger; it should feel firm but still give a little. Let it rest for a few minutes before slicing to allow the juices to redistribute.

Can I make the cream sauce ahead of time?

You can make the cream sauce ahead of time, but it’s best to reheat it gently just before serving. This will help prevent the sauce from breaking or separating. If the sauce does separate, whisk in a little more cream to bring it back together.

Is this dish suitable for a romantic dinner?

Absolutely! The Lobster Cream Filet is a perfect choice for a romantic dinner. Its elegant presentation and rich, luxurious flavors make it a special and memorable meal. Pair it with a nice bottle of wine and a simple salad for a complete and impressive dinner.

Can I use frozen shrimp and lobster?

Yes, you can use frozen shrimp and lobster, but make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove any excess moisture. This will help them cook evenly and prevent the sauce from becoming watery.

How do I store the leftovers?

Store the Lobster Cream Filet in an airtight container in the refrigerator. It will keep well for up to 2 days. When reheating, do so gently in a pan with a little bit of cream to prevent the sauce from separating. For the best results, try to enjoy it fresh, as the texture and flavors are at their peak right after cooking.

Can I make this dish without the wine?

Yes, you can make the Lobster Cream Filet without wine. Substitute the white wine with chicken or seafood stock. This will still give you a rich and flavorful sauce without the alcohol. Just make sure to deglaze the pan with the stock to capture all the delicious browned bits.

What sides go well with this dish?

Simple sides that complement the Lobster Cream Filet include a fresh green salad, steamed asparagus, roasted Brussels sprouts, or a light and airy mashed potato. These sides add a touch of freshness and balance the richness of the main dish.

Final Thoughts

The Lobster Cream Filet is a truly special dish that combines the best of land and sea in a rich, creamy sauce. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe is sure to impress. With a few simple steps and a little patience, you can create a restaurant-quality meal right in your own kitchen. So, grab your apron, fire up the stove, and get ready to savor the flavors of this luxurious and delectable dish. Bon appétit!