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–+ servings
Lobster Shrimp Cream Sauce

Lobster Shrimp Cream Sauce

Indulge in a luxurious filet mignon dish smothered in a rich Lobster Shrimp Cream Sauce. Perfect for special occasions or gourmet dinners at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 steaks filet mignon about 4 cm thick
  • 8-10 large shrimp peeled and deveined
  • 1 cup lobster meat cut into chunks
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 2 cloves garlic minced
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh parsley chopped
  • 1/2 cup chicken broth optional, to replace white wine

Equipment

  • Sturdy Skillet
  • Tongs
  • Wooden Spoon
  • Sharp Knives
  • Microplane or Grater

Method
 

  1. Season filet mignon generously with salt and pepper.
  2. Heat 2 tablespoons of butter in a skillet over medium-high heat until foamy.
  3. Sear the steaks for 4–5 minutes per side, then transfer to a plate and let rest.
  4. In the same skillet, melt the remaining butter and sauté minced garlic for about 30 seconds.
  5. Add shrimp and lobster to the skillet, cooking until shrimp are pink and opaque (3–4 minutes).
  6. Remove shrimp and lobster from the pan and set aside.
  7. Pour in chicken broth (if using) to deglaze the pan, scraping up any browned bits.
  8. Stir in heavy cream and let simmer until the sauce thickens slightly (5–6 minutes).
  9. Return shrimp and lobster to the pan, stirring gently to coat in the sauce.
  10. Place each filet mignon on a plate and spoon the Lobster Shrimp Cream Sauce over the top.
  11. Garnish with chopped parsley and serve immediately.

Nutrition

Calories: 600kcalCarbohydrates: 10gProtein: 45gFat: 40gSaturated Fat: 22gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 700IUVitamin C: 2mgCalcium: 80mgIron: 3mg

Notes

Use high-quality ingredients for the best flavor. Rest the steak for at least 5 minutes after cooking to keep it juicy. For a lighter sauce, substitute half-and-half or coconut milk for heavy cream. Store leftovers separately in airtight containers for up to three days. For a gourmet touch, add a splash of brandy or cognac after deglazing the pan.
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