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
Instructions
- Preheat grill or heat a cast iron skillet over medium-high heat. Rub steaks with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Grill steaks 4–5 minutes per side for medium-rare. Let rest for 5 minutes.
- In a skillet, melt butter over medium heat. Add garlic, then shrimp. Season with salt, pepper, and red pepper flakes. Cook 2 minutes per side. Add lemon juice and set aside.
- In the same skillet, melt more butter. Sauté garlic and lobster meat for 1–2 minutes.
- Stir in cream and broth. Simmer 3–4 minutes.
- Add Dijon mustard, Old Bay seasoning, cayenne, and Parmesan. Stir until smooth. Add parsley.
- Plate the steaks, top with shrimp, drizzle with lobster sauce, and garnish with extra parsley.
Notes
- Crab meat or extra shrimp can replace lobster.
- Half-and-half may be used for a lighter sauce.
- Add chipotle powder for a smoky twist.
- Pair with roasted potatoes, asparagus, or garlic bread.
- Store leftovers in the fridge for up to 2 days; reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling, Sautéing
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 plated serving
- Calories: 750
- Sugar: 2g
- Sodium: 720mg
- Fat: 54g
- Saturated Fat: 26g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 260mg
