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Lobster Shrimp Filet Mignon

Lobster Shrimp Filet Mignon

Indulge in the ultimate surf-and-turf experience with this Lobster Shrimp Filet Mignon recipe. Perfectly tender steaks meet a rich seafood cream sauce for an unforgettable meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 units filet mignon steaks (6 oz each)
  • 8 units shrimp peeled and deveined
  • 1 unit lobster tail meat removed and chopped
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • q.s. Fresh parsley chopped, for garnish

Equipment

  • Sturdy skillet preferably stainless steel or cast iron
  • Tongs for flipping the steaks
  • Sharp knife for chopping lobster and parsley
  • Whisk for blending the cream sauce

Method
 

  1. Season the filet mignon steaks with salt, pepper, and garlic powder and let them sit at room temperature for 15 minutes.
  2. Heat olive oil in a skillet over medium-high heat and sear the steaks for 3-4 minutes per side for medium-rare. Remove and set aside to rest.
  3. In the same skillet, melt butter and cook the shrimp for 2-3 minutes until pink and opaque. Remove and set aside.
  4. Add the chopped lobster meat to the skillet and sauté for 1-2 minutes, ensuring not to overcook.
  5. Pour in the heavy cream and simmer for about 3 minutes. Stir in grated Parmesan cheese until the sauce thickens.
  6. Return the cooked shrimp to the pan and mix them into the lobster cream sauce.
  7. Plate the filet mignon steaks and spoon the shrimp and lobster cream sauce over the top. Garnish with freshly chopped parsley.

Nutrition

Calories: 550kcalCarbohydrates: 10gProtein: 36gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 600mgPotassium: 700mgSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 12mgIron: 15mg

Notes

For a budget-friendly version, consider substituting lobster with crab meat or canned lobster.
You can make the sauce lighter by using half-and-half instead of heavy cream.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently. Save leftover sauce for drizzling over vegetables or mashed potatoes.
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