Mignon with Shrimp and Lobster Cream Sauce

Picture a tender, juicy filet mignon seared to perfection, topped with buttery shrimp and draped in a velvety lobster cream sauce. This dish is elegance on a plate — indulgent, rich, and bursting with ocean-kissed flavors that pair beautifully with the luxurious cut of beef. It’s the kind of meal that makes any dinner feel like a celebration, whether it’s for a romantic evening, a holiday table, or a dinner party that deserves a little extra flair.

Behind the Recipe

This recipe was inspired by classic surf-and-turf dinners, where the best of land and sea come together on one plate. The filet mignon represents tenderness and depth, while the shrimp and lobster cream sauce bring sweetness and indulgence. I first created this dish for a special anniversary dinner, aiming to craft something that felt restaurant-worthy but still achievable in a home kitchen. The result? A showstopper meal that impressed everyone and quickly became a family favorite.

Recipe Origin or Trivia

Surf-and-turf has been a fine dining staple since the 1960s, often featuring steak paired with lobster tail. What makes this variation unique is the addition of a lobster cream sauce, which elevates the dish by marrying seafood’s delicate sweetness with the richness of cream. The pairing of filet mignon and shellfish is not just luxurious but also deeply satisfying, bringing together contrasting textures and complementary flavors that have delighted diners for decades.

Why You’ll Love Mignon with Shrimp and Lobster Cream Sauce

Versatile: Perfect for anniversaries, holidays, or even an elevated weeknight dinner.

Budget-Friendly: Offers restaurant-style luxury without the hefty bill.

Quick and Easy: Despite its elegance, the dish comes together in under an hour.

Customizable: Swap shrimp for scallops, or use crab in the cream sauce.

Crowd-Pleasing: A guaranteed way to wow your guests with flavor and presentation.

Make-Ahead Friendly: You can prep the sauce ahead of time for stress-free serving.

Great for Leftovers: The sauce is fantastic over pasta, rice, or vegetables the next day.

Chef’s Pro Tips for Perfect Results

Here’s how to make your dish shine:

• Pat steaks dry before searing for a beautiful crust.
• Use high heat and don’t overcrowd the pan — a golden sear is essential.
• Deglaze the pan with lobster stock for a richer sauce base.
• Keep the shrimp just-cooked for a tender, juicy bite.
• Rest the filet mignon for 5 minutes before serving to lock in juices.

Kitchen Tools You’ll Need

You won’t need a professional kitchen, just these essentials:

Cast Iron Skillet or Heavy Pan: For a perfect sear on the filet.

Saucepan: To prepare the lobster cream sauce.

Tongs: For handling steaks and shrimp.

Whisk: To emulsify the sauce into creamy perfection.

Sharp Knife: To trim and prep the filet mignon.

Ingredients in Mignon with Shrimp and Lobster Cream Sauce

Each component brings something special to the dish. Here’s what you’ll need:

1. Filet Mignon Steaks: 4 (6-ounce cuts) – tender, melt-in-your-mouth centerpiece.
2. Shrimp: 12 large, peeled and deveined – adds a sweet, briny counterpoint.
3. Olive Oil: 2 tablespoons – for searing the steaks.
4. Butter: 4 tablespoons – richness for both steaks and sauce.
5. Garlic: 2 cloves, minced – aromatic base for the sauce.
6. Lobster Stock: 1 cup – infuses the cream sauce with ocean flavor.
7. Heavy Cream: 1 cup – gives the sauce its luscious, velvety body.
8. Parmesan Cheese: 1/4 cup, grated – enhances the creaminess and depth.
9. Lemon Juice: 1 tablespoon – brightens the sauce.
10. Fresh Parsley: 2 tablespoons, chopped – for garnish and freshness.
11. Salt and Black Pepper: to taste – balances and enhances all flavors.

Ingredient Substitutions

Make it your own with these easy swaps:

Filet Mignon: Use sirloin or ribeye for a more affordable cut.
Shrimp: Substitute scallops, crab, or even lobster chunks.
Lobster Stock: Use seafood stock, clam juice, or chicken broth.
Heavy Cream: Half-and-half or coconut cream for lighter options.
Parmesan: Swap with Gruyère or Pecorino Romano.

Ingredient Spotlight

Filet Mignon: Known as the king of steaks, this cut is prized for its tenderness and mild flavor, making it the perfect partner for bold sauces.

Lobster Stock: This key ingredient infuses the cream sauce with unmistakable depth, carrying the essence of the sea into every bite.

Instructions for Making Mignon with Shrimp and Lobster Cream Sauce

Let’s bring this restaurant-worthy dish to your table:

1. Preheat Your Equipment:
Heat a cast iron skillet over high heat and a saucepan over medium heat for the sauce.

2. Combine Ingredients:
Season steaks generously with salt and pepper. In the saucepan, melt 2 tablespoons butter, then add garlic and sauté until fragrant. Add lobster stock and reduce by half. Stir in cream, Parmesan, and lemon juice. Simmer until thickened, then keep warm.

3. Prepare Your Cooking Vessel:
Add olive oil and 2 tablespoons butter to the hot skillet.

4. Assemble the Dish:
Sear filet mignon for 3–4 minutes per side for medium-rare, adjusting to your preference. Remove and let rest. In the same skillet, cook shrimp for 2–3 minutes until just pink.

5. Cook to Perfection:
Make sure the sauce coats the back of a spoon and the steaks reach your desired doneness.

6. Finishing Touches:
Plate the filet mignon, top with shrimp, and spoon lobster cream sauce generously over the top. Garnish with parsley.

7. Serve and Enjoy:
Serve immediately with a side of roasted vegetables, mashed potatoes, or buttered asparagus.

Texture & Flavor Secrets

The filet mignon delivers tenderness, the shrimp adds sweetness, and the lobster cream sauce ties it all together with silky richness. The Parmesan deepens the flavor while lemon juice lifts it with brightness, creating harmony in every bite.

Cooking Tips & Tricks

• Let steaks come to room temperature before cooking for even doneness.
• Taste the sauce as it reduces — it should be rich but not overly salty.
• Use a meat thermometer for accuracy (130°F for medium-rare).
• Add shrimp last to avoid overcooking.

What to Avoid

• Don’t overcrowd the pan — it prevents a good sear.
• Avoid boiling the cream sauce — simmer gently to prevent curdling.
• Don’t skip resting the steaks — it’s key to juiciness.
• Don’t overcook shrimp — they turn rubbery fast.

Nutrition Facts

Servings: 4
Calories per serving: 620

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can prepare the lobster cream sauce up to a day ahead — just reheat gently before serving. Store leftovers in the fridge for up to 3 days. The sauce can be frozen separately for up to 1 month. Reheat steaks and shrimp gently to avoid overcooking.

How to Serve Mignon with Shrimp and Lobster Cream Sauce

This dish pairs beautifully with roasted garlic mashed potatoes, steamed asparagus, or buttered green beans. A crisp green salad on the side adds freshness, while a warm baguette helps soak up every drop of sauce.

Creative Leftover Transformations

Give your leftovers new life:

• Spoon the lobster cream sauce over pasta for a luxurious seafood pasta.
• Slice leftover steak and serve in a sandwich with arugula and sauce.
• Toss shrimp and sauce with risotto for an elegant twist.

Additional Tips

• Use fresh herbs like thyme or chives to layer in extra flavor.
• Finish the sauce with a drizzle of truffle oil for luxury.
• Serve on warmed plates to keep the dish hot longer.

Make It a Showstopper

Plate the filet mignon in the center, arrange shrimp artfully on top, and drizzle the sauce so it cascades down the sides. Garnish with a lemon wedge and a sprig of parsley. A sprinkle of paprika adds a touch of color and flair.

Variations to Try

• Scallop Surf-and-Turf: Swap shrimp for seared scallops.
• Crab Cream Sauce: Replace lobster stock with crab for a sweeter sauce.
• Herb-Infused Sauce: Add tarragon or basil for fresh aromatics.
• Spicy Kick: Stir in a pinch of red pepper flakes to the cream sauce.
• Truffle Elegance: Drizzle truffle oil into the sauce before serving.

FAQ’s

Q1: Can I make this without lobster stock?
A1: Yes, use seafood stock, clam juice, or chicken broth instead.

Q2: How do I know when my steak is done?
A2: Use a thermometer — 130°F for medium-rare, 140°F for medium.

Q3: Can I make the sauce ahead of time?
A3: Absolutely, just reheat gently before serving.

Q4: Can I grill the filet mignon instead?
A4: Yes, grilling adds smoky flavor and works beautifully.

Q5: What if I don’t eat shrimp?
A5: Swap with scallops, crab, or extra lobster chunks.

Q6: Is this dish gluten-free?
A6: Yes, as written, it contains no gluten.

Q7: Can I use milk instead of cream?
A7: Not recommended — the sauce won’t be as rich or thick.

Q8: How do I prevent my sauce from splitting?
A8: Keep the heat low and whisk often to emulsify.

Q9: What sides go best with this?
A9: Mashed potatoes, risotto, roasted vegetables, or asparagus.

Q10: Can I freeze leftovers?
A10: The sauce can be frozen separately, but steak and shrimp are best enjoyed fresh.

Conclusion

Mignon with Shrimp and Lobster Cream Sauce is a dish that feels luxurious yet approachable, blending the tenderness of filet with the sweetness of shrimp and the richness of a silky seafood sauce. Trust me, this one’s worth every bite and will turn any dinner into a celebration.

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