Name: Grilled Steak with Juicy Shrimp & Creamy Lobster Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ribeye or filet mignon steaks; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 8–10 large shrimp, peeled and deveined; 1 tbsp butter; 2 cloves garlic, minced (for shrimp); 1/2 tsp salt (for shrimp); 1/4 tsp black pepper (for shrimp); 1/4 tsp red pepper flakes (optional); Juice of 1/2 lemon; 2 tbsp butter (for sauce); 1/4 cup chopped lobster meat; 2 cloves garlic, minced (for sauce); 1/2 cup heavy cream; 1/4 cup chicken or seafood broth; 1 tsp Dijon mustard; 1/2 tsp Old Bay seasoning; 1/4 tsp cayenne pepper (optional); 1/4 cup Parmesan cheese; 1 tbsp fresh parsley, chopped

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This surf and turf recipe is a showstopper that combines a perfectly grilled steak, buttery garlic shrimp, and a rich lobster cream sauce. I find that every bite feels like dining at a fine restaurant, but it’s something I can easily prepare at home for special occasions or even just when I want to treat myself.

Grilled Steak with Juicy Shrimp & Creamy Lobster Sauce

Why You’ll Love This Recipe

I love how this dish blends the smokiness of grilled steak with the delicate sweetness of shrimp and the luxurious flavor of lobster sauce. It’s not just a meal—it’s an experience. I can prepare everything in under an hour, and it feels like a restaurant-quality dinner. This is one of those recipes I keep in my back pocket for date nights, celebrations, or whenever I want something indulgent but doable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:

2 ribeye or filet mignon steaks (or another favorite cut)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika

For the Garlic Butter Shrimp:

8–10 large shrimp, peeled and deveined
1 tbsp butter
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
Juice of 1/2 lemon

For the Creamy Lobster Sauce:

2 tbsp butter
1/4 cup chopped lobster meat (or substitute extra shrimp or crab)
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken or seafood broth
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning
1/4 tsp cayenne pepper (optional)
1/4 cup Parmesan cheese
1 tbsp fresh parsley, chopped

Directions

Grill the Steak: Preheat the grill to medium-high or heat a cast iron skillet. I rub the steaks with olive oil, salt, pepper, garlic powder, and smoked paprika. I grill them 4–5 minutes per side for medium-rare, then let them rest for 5 minutes.
Cook the Shrimp: I melt butter in a skillet over medium heat, add garlic, and then shrimp with seasoning. I cook 2 minutes per side until pink, squeeze lemon juice, and set aside.
Make the Lobster Sauce: In the same pan, I melt butter, sauté garlic, and add lobster meat for 1–2 minutes. I stir in cream and broth, simmer 3–4 minutes, then mix in Dijon, Old Bay, cayenne, and Parmesan until smooth. I finish with parsley.
Assemble: I plate the steak, top with shrimp, drizzle the lobster sauce, and garnish with parsley.

Servings and timing

This recipe serves 2 people generously. From start to finish, it takes about 45 minutes: 10 minutes of prep, 25 minutes of cooking, and 10 minutes of resting and assembling.

Variations

I sometimes swap the lobster for crab meat or just use extra shrimp if lobster isn’t available. For a lighter version, I use half-and-half instead of heavy cream. If I want a smoky kick, I add chipotle powder to the sauce. And when I’m hosting, I like serving it with garlic butter asparagus or roasted potatoes instead of mashed.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. The steak reheats best in a skillet over low heat with a splash of broth to keep it moist. The shrimp and sauce can be gently reheated in a pan over medium-low heat—I avoid the microwave to keep everything tender.

FAQs

Can I use a different cut of steak?

Yes, I can use sirloin, strip, or even tenderloin depending on what I have on hand.

Can I make the lobster sauce ahead of time?

I can prepare the sauce up to a day in advance and reheat gently, adding a splash of cream if it thickens too much.

What can I serve with this dish?

I like pairing it with mashed potatoes, roasted vegetables, or garlic bread for a complete meal.

Can I make it spicier?

Yes, I add extra cayenne pepper, red pepper flakes, or a dash of hot sauce to the sauce.

Can I cook the steak without a grill?

Absolutely, I sear it in a cast iron pan for the same charred flavor and finish it in the oven if needed.

Conclusion

This grilled steak with shrimp and creamy lobster sauce is one of my go-to recipes when I want something indulgent and impressive. I love that it’s easy enough to make at home yet feels like I ordered it at a steakhouse. Every element—the smoky steak, buttery shrimp, and velvety sauce—comes together beautifully for a meal I can truly savor.