It’s date night and you want to impress without the stress. This steak with shrimp lobster sauce brings the steakhouse home to you. You get a perfect sear and a decadent, creamy topping. It looks fancy but takes under 40 minutes.
Why You’ll Make This Again
This is the ultimate meal for a cozy Winter date night at home. You get the richness of beef and the sweetness of seafood. It is surprisingly simple to prepare in just one pan. No need for expensive reservations when you have this recipe.
The combination of tender steak and rich sauce is incredibly satisfying. It works perfectly for holidays or when you need a comfort food win. You will love how reliable and impressive this dish feels every time.
How This Comes Together
You start by searing the steaks to your preferred doneness. Then, you build a quick pan sauce using the same skillet. The shrimp and lobster heat through in a rich cream reduction. It is a one-pan masterpiece that saves on cleanup. Even beginners can master this elegant surf and turf with ease.
What You’ll Need
- 2 (6-ounce) beef tenderloin steaks
- 1/2 pound shrimp, peeled and deveined
- 4 ounces cooked lobster meat, chopped
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/4 cup lobster stock
- 1 teaspoon fresh tarragon, chopped
- Kosher salt and freshly cracked black pepper to taste
Step-By-Step Directions
- Season steaks generously on all sides with salt and black pepper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- Sear steaks for 4 to 5 minutes per side for medium-rare.
- Remove steaks from pan and allow to rest for 5 minutes.
- Lower heat to medium and melt 1 tablespoon of butter in the same skillet.
- Add shrimp to the skillet and sauté for 2 to 3 minutes until pink.
- Remove shrimp and set aside.
- Add remaining tablespoon of butter and minced shallot to the pan.
- Sauté for 1 minute until translucent.
- Deglaze the skillet with white wine, scraping the bottom to release fond.
- Reduce liquid by half.
- Whisk in lobster stock and heavy cream.
- Simmer for 3 to 4 minutes until the sauce thickens.
- Incorporate the cooked shrimp, lobster meat, and fresh tarragon into the sauce.
- Stir for 1 minute to heat through.
- Plate the rested steaks and spoon the shrimp lobster sauce over each portion.
How to Serve It
Serve this immediately while the sauce is warm and velvety. It pairs perfectly with roasted asparagus or garlic mashed potatoes. This dish turns any Tuesday into a celebration. Add a glass of crisp white wine to finish the meal. Your steak with shrimp lobster sauce will be the star of the night.
Leftovers & Storage
Store any leftovers in an airtight container for up to two days. Reheat the steak gently in a pan over low heat. The sauce may thicken, so add a splash of cream. Do not boil the seafood sauce when reheating. This prevents the shrimp and lobster from becoming rubbery. It still tastes delicious for a luxury lunch the next day.
Make It Even Better
- Pat your steaks dry before seasoning for a better crust.
- Don’t skip the resting time for the meat to keep it juicy.
- Avoid overcooking the shrimp by removing them once they turn pink.
- Use a heavy-bottomed skillet for even heat distribution.
- This is perfect for a special anniversary dinner at home.
- Swap the lobster stock for chicken stock if you cannot find it.
- Use fresh tarragon for the best aromatic flavor in the sauce.
Easy Ways to Change It Up
- Add a pinch of cayenne for a spicy kick.
- Swap the tarragon for fresh parsley if you prefer.
- Serve the sauce over grilled chicken for a different protein.
- Make it a Spring version by serving over fresh greens.
Quick Questions
Can I use frozen lobster meat?
Yes, you can use frozen lobster for this recipe. Just ensure it is fully thawed and drained before adding it. This keeps the sauce from becoming too watery.
How do I know when the steak is done?
Use an instant-read thermometer for the most accurate results. For medium-rare, aim for an internal temperature of 130°F. Remember that the temperature will rise slightly while resting.
This steak with shrimp lobster sauce is a total game changer. You deserve a restaurant-quality meal without leaving the house. Give it a try tonight!
— Ethan
Steak with Shrimp Lobster Sauce
Ingredients
Method
- Season steaks generously on all sides with salt and black pepper.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- Sear steaks for 4 to 5 minutes per side for medium-rare (internal temperature of 130°F/54°C). Remove steaks from pan and allow to rest for 5 minutes.
- Lower heat to medium and melt 1 tablespoon of butter in the same skillet.
- Add shrimp to the skillet and sauté for 2 to 3 minutes until opaque and pink. Remove shrimp and set aside.
- Add remaining tablespoon of butter and minced shallot to the pan. Sauté for 1 minute until translucent.
- Deglaze the skillet with white wine, scraping the bottom to release fond. Reduce liquid by half.
- Whisk in lobster stock and heavy cream. Simmer for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
- Incorporate the cooked shrimp, lobster meat, and fresh tarragon into the sauce. Stir for 1 minute to heat through.
- Plate the rested steaks and spoon the shrimp lobster sauce over each portion.
