If you love a classic steakhouse surf and turf, this combination makes dinner feel extra special. Juicy filet mignon gets topped with buttery garlic lobster and a silky Parmesan cream sauce, bringing steakhouse flavor right to the table in just 35 minutes.
Why You’ll Love This Recipe
- Classic surf and turf, elevated. Filet mignon and lobster come together for a truly special dinner.
- That garlic butter lobster. Sweet lobster chunks tossed in butter and smoked paprika add rich flavor.
- A silky Parmesan cream sauce. Poured over the steak for the ultimate finishing touch.
- Restaurant-quality results at home. Impressive enough for a celebration but doable on a regular night.
Ingredients
For the Steak
- 4 thick filet mignon steaks, 6 to 8 oz each
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
For the Garlic Butter Lobster
- 1 lb fully cooked lobster meat, cut into generous chunks
- 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- ½ tsp smoked paprika
For the Creamy Garlic Sauce
- 2 tbsp unsalted butter
- 3 garlic cloves, finely minced
- ½ cup low-sodium beef broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 3 tbsp fresh parsley, chopped
- Black pepper, to taste
- Salt, only if needed
How to Make Creamy Garlic Butter Steak and Lobster
1. Sear the steaks. Season the filet mignon with garlic powder, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the steaks for 3 to 4 minutes per side, or until they reach your preferred doneness. Transfer to a plate and let them rest.
2. Make the garlic butter lobster. Melt 2 tablespoons butter in the same skillet. Add 2 minced garlic cloves and cook for about 30 seconds until fragrant. Add the lobster chunks and smoked paprika. Gently toss for 1 to 2 minutes, just until the lobster is warm. Remove and set aside.
3. Start the creamy garlic sauce. Melt the remaining 2 tablespoons butter in the skillet. Add the remaining 3 garlic cloves and cook for 30 seconds. Pour in the beef broth and simmer for 1 minute. Add the heavy cream and gently simmer for 2 to 3 minutes.
4. Add the Parmesan. Reduce the heat to low and stir in the Parmesan until melted and the garlic cream sauce is smooth. Do not let the sauce boil.
5. Bring everything together. Return the steaks to the skillet and spoon the creamy garlic Parmesan sauce over each one. Pile the warm garlic butter lobster generously over the steaks.
6. Finish and serve. Remove from the heat and stir the lemon juice into the creamy sauce. Finish the steak and lobster with fresh parsley and black pepper, then serve immediately with plenty of garlic Parmesan sauce.
Tips for the Best Steak and Lobster
- Let the steaks rest after searing. This keeps the juices in the meat instead of running out when sliced.
- Warm the lobster gently. Since it’s already cooked, a quick 1 to 2 minutes in butter is all it needs.
- Don’t let the cream sauce boil. A gentle simmer keeps it smooth instead of causing it to separate.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
What to Serve with Creamy Garlic Butter Steak and Lobster
This dish pairs beautifully with garlic mashed potatoes, a simple rice pilaf, or roasted asparagus. Crusty bread is also great for soaking up the extra sauce.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, ribeye or New York strip both work well in place of filet mignon.
Can I use frozen lobster meat?
Yes, just thaw completely and pat dry before warming in the butter.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Creamy Garlic Butter Steak and Lobster
Ingredients
Equipment
Method
- Season the filet mignon with garlic powder, salt, and black pepper. Heat the olive oil in a large skillet over medium high heat. Sear the steaks for 3 to 4 minutes per side, or until they reach your preferred doneness. Transfer to a plate and let them rest.
- Melt 2 tablespoons butter in the same skillet. Add 2 minced garlic cloves and cook for about 30 seconds until fragrant. Add the lobster chunks and smoked paprika. Gently toss for 1 to 2 minutes, just until the lobster is warm. Remove and set aside.
- Melt the remaining 2 tablespoons butter in the skillet. Add the remaining 3 garlic cloves and cook for 30 seconds. Pour in the beef broth and simmer for 1 minute. Add the heavy cream and gently simmer for 2 to 3 minutes.
- Reduce the heat to low and stir in the Parmesan until melted and the garlic cream sauce is smooth. Do not let the sauce boil.
- Return the steaks to the skillet and spoon the creamy garlic Parmesan sauce over each one. Pile the warm garlic butter lobster generously over the steaks.
- Remove from the heat and stir the lemon juice into the creamy sauce. Finish the steak and lobster with fresh parsley and black pepper, then serve immediately with plenty of garlic Parmesan sauce.