Go Back
Creamy Garlic Butter Steak and Lobster

Creamy Garlic Butter Steak and Lobster

This creamy garlic butter steak and lobster combines juicy filet mignon with tender lobster chunks, garlic butter, and a silky Parmesan cream sauce. Finished with lemon, parsley, and black pepper, it brings classic steakhouse surf and turf flavor to an impressive dinner at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Steakhouse-Inspired
Calories: 960
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thick filet mignon steaks, 6 to 8 oz each
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • Salt, to taste
  • 1 lb fully cooked lobster meat, cut into generous chunks
  • 2 tbsp unsalted butter
  • 2 cloves garlic, finely minced
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 3 cloves garlic, finely minced
  • 1/2 cup low sodium beef broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh lemon juice
  • 3 tbsp fresh parsley, chopped
  • Black pepper, to taste
  • Salt, only if needed

Equipment

  • large skillet For searing the steaks, warming the lobster, and making the sauce
  • Tongs For turning and transferring the steaks and lobster
  • Plate For resting the steaks and holding the lobster
  • Wooden spoon or silicone spatula For stirring the cream sauce

Method
 

  1. 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. 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. 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. 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. 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. 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.

Notes

Let the filet mignon rest after searing so the juices redistribute before serving.
Warm the fully cooked lobster only briefly so it stays tender.
Cook the garlic for only about 30 seconds at each stage to prevent it from burning.
Simmer the beef broth and cream gently before adding the Parmesan.
Reduce the heat to low before stirring in the Parmesan so the sauce stays smooth.
Do not let the Parmesan cream sauce boil.
Stir in the lemon juice after removing the skillet from the heat for a fresh finish.