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Filet Mignon Shrimp Lobster

Featured in Hearty Main Courses.

Bite into fork-tender filet mignon joined by juicy grilled shrimp, all drenched in a buttery lobster bisque. While your shrimp get their grill marks, sear the seasoned filet just how you like it. Warm up some lobster bisque with a squeeze of lemon, then pour it over the finished steaks and shrimp. Toss on some chopped parsley for a little color. Fast, fancy, and just the right mix of steak and seafood—dig in right away for the best taste!

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Ranah
Updated on Tue, 27 May 2025 17:23:23 GMT
Steak and shrimp covered in creamy sauce. Pin it
Steak and shrimp covered in creamy sauce. | yummyflavorsrecipes.com

Filet mignon with grilled shrimp topped with a buttery lobster sauce is my go-to dish for nights when I want to wow everyone. It's classy but not fussy and I always hear people rave about it afterward. That dreamy lobster sauce and the steak-and-shrimp combo really make this meal stick in your memory.

I first threw this together at home when I couldn't get an anniversary dinner reservation. It totally turned the night around and now it's become our tradition for any big moment.

Dreamy Ingredients

  • Shrimp: buy them big, peeled and cleaned if you can
  • Lemon juice: brightens everything up and sharpens the flavors
  • Filet mignon steaks: try to choose ones that are marbled for tenderness
  • Salt and pepper: the basics for flavor and that nice crust
  • Olive oil: gives shrimp some shine and helps steaks brown up
  • Lobster bisque: this makes the sauce super fancy, pick the best you can snag or use homemade
  • Fresh parsley for garnish: adds a cool color pop and a fresh taste

Simple Steps

Assemble and Serve:
Lay the sliced steak on plates, then pile on the shrimp, spoon over plenty of lobster sauce, and add a big sprinkle of parsley on top. Enjoy right away.
Rest and Slice the Steaks:
Put the steaks aside for a few minutes so all the juices soak in. Cut across the grain so every piece is nice and soft.
Warm the Lobster Bisque and Lemon:
Set your lobster bisque in a saucepan, mix in lemon juice, and gently heat it—don’t let it bubble. That way, your sauce stays silky.
Prepare and Grill the Shrimp:
While the steaks are sizzling, toss shrimp with the leftover olive oil, salt, and pepper. Grill for a couple of minutes on each side till they’re plump and pink—don’t overcook or they’ll go rubbery.
Sear the Filet Mignon:
Once the oil’s shimmering in a hot pan, add the steak. Sear over medium-high for 4–5 minutes per side without moving them, flipping just once. Use a thermometer if you need to check doneness.
Season the Steaks:
Coat the filets with salt and pepper all over, pressing them in so it sticks well.
Preheat the Grill:
Fire up your grill to medium-high so it’s blazing hot for those beautiful grill lines and fast-shrimp cooking.
Steak topped with shrimp. Pin it
Steak topped with shrimp. | yummyflavorsrecipes.com

I always finish with a lot of parsley here. It brings color and a little herby lift that makes each mouthful pop. One of my favorite memories: cooking this for my parents' big anniversary, laughing in the kitchen while steak and shrimp sizzled away.

Storage Advice

Let leftovers cool, then stash them in separate sealed containers—meat in one, sauce in another so nothing gets soggy. Stick them in the fridge for up to two days. Gently reheat steak and shrimp, and warm the sauce super slowly so it stays smooth.

Subbing Ingredients

No filet mignon around? Try ribeye or a thick sirloin. Any creamy seafood bisque can swap in for lobster. Lemon’s out? Lime does the trick. Ran out of parsley? Toss on chives or tarragon for a similar fresh hit.

Shrimp and steak on a plate. Pin it
Shrimp and steak on a plate. | yummyflavorsrecipes.com

How to Serve

This dish loves classic sides like creamy mashed potatoes or roast asparagus. Grab a glass of crisp white or maybe a light rosé—they balance out the rich flavor. Want a fancy feel? Add a lemon wedge to every plate.

Background and Story

Surf and turf is classic American comfort for celebrations. Pairing juicy steak with tender seafood feels over-the-top in the best way. Making this at home lets you create that special-night-out vibe whenever you want.

Frequently Asked Questions

→ What’s an easy way to check if the filet mignon is cooked how I want?

Pop in a meat thermometer: 125°F for rare, 135°F is good for medium rare, and 145°F gets you to medium. Give your steaks a break before you slice them up.

→ Can you grill shrimp straight from the freezer?

Totally, just thaw the shrimp fully and pat them nice and dry with a towel before grilling so you get that perfect texture.

→ Which side dishes taste great with it?

Try fresh veggie salads, garlic mashed potatoes, or some roasted veggies—they’re light and really let the main shine.

→ Can you make that lobster sauce ahead of time?

Yep! Prep the lobster bisque early and just warm it up when you’re ready. Makes everything easier.

→ Can I grill everything, steak and shrimp?

You bet. Grill the filet and shrimp together, just keep an eye on each and use high heat for an awesome sear.

Filet Mignon Shrimp Lobster

Plush filet mignon, smoky shrimp, and a lush lobster topping that’ll wow your taste buds and spoil your senses.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Ranah

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: Modern American

Yield: 2 Servings (2 plated portions)

Dietary: Gluten-Free

Ingredients

→ Main Components

01 Chopped fresh parsley, to sprinkle on top
02 1 cup lobster bisque
03 2 filet mignon steaks
04 Salt, as much as you like
05 2 tablespoons olive oil
06 Black pepper, as needed
07 200 grams peeled and cleaned shrimp
08 1 tablespoon lemon juice

Instructions

Step 01

Put the sliced filet mignon onto plates, add the grilled shrimp, pour some warm lobster bisque over everything, throw on the chopped parsley, and dig in while it's hot.

Step 02

Let the cooked filet mignon hang out for a few minutes before you slice it up.

Step 03

Grab a little pot, pour in the lobster bisque, toss in the lemon juice, and let it warm up over low heat.

Step 04

Place the shrimp over the fire and cook a couple of minutes each side till they turn nice and pink.

Step 05

While the steaks are working, mix the shrimp with the rest of the olive oil, a little extra salt, and some pepper.

Step 06

Pour one tablespoon of olive oil into a hot skillet, set it on medium-high, and cook the steaks for about 4 to 5 minutes per side or as cooked as you want.

Step 07

Sprinkle salt and black pepper all over both sides of the filet mignon.

Step 08

Get your grill going on medium-high so it’s hot and ready.

Notes

  1. Let the steaks rest for a bit after cooking so they stay juicy.
  2. If your shrimp was frozen, make sure it’s all thawed out first.

Tools You'll Need

  • Tongs
  • Skillet
  • Chef’s knife
  • Grill
  • Saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has shellfish (shrimp and lobster)
  • Might have dairy (if the lobster bisque uses cream or butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 18 g
  • Total Carbohydrate: 6 g
  • Protein: 48 g