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Heavenly Filet Mignon Delight with Shrimp and Lobster Cream Sauce

As seen in Satisfying Entrées for Every Table.

Dig into juicy filet mignon and plump grilled shrimp, covered in a silky lobster bisque sauce. Cook the shrimp first so they're just pink, then grill those steaks just how you like 'em. Warm up some lobster bisque and stir in fresh lemon juice, pour it over the sliced steak and shrimp, and sprinkle with chopped parsley. It's a perfect balance of rich and bright—serve while it's hot for max flavor and texture.

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Barbara Chef
Created By Sasha
Last updated on Wed, 28 May 2025 12:59:36 GMT
A plate stacked with steak and grilled shrimp. Save Pin
A plate stacked with steak and grilled shrimp. | foodthingle.com

Grilled shrimp piled on filet mignon with buttery lobster sauce always steals the show when I want to celebrate. It feels fancy, wows everyone, and my friends won't stop chatting about it after. That creamy lobster blend with perfect steak and seafood sticks in your memory.

One night I couldn’t get us a reservation for our anniversary, so I whipped this up at home. It totally saved the vibe. Now it’s our go-to whenever we want to celebrate something big.

Irresistible Ingredients

  • Lemon juice: brightens up the sauce and makes flavors pop
  • Lobster bisque: creamy store-bought or homemade soup becomes the base for your sauce
  • Olive oil: locks in moisture for shrimp and adds that golden crisp
  • Filet mignon steaks: pick ones with lots of marbling—they’re more tender and juicy
  • Salt and pepper: you can’t skip these—crust needs that punch
  • Shrimp: go for plump, peeled, deveined ones for best bites
  • Fresh parsley for garnish: slice or tear for a green, fresh finish

Super Simple Steps

Ready Your Plates:
Lay out your serving dishes so you’re not scrambling later. Warm them if you like your food to stay hot.
Assemble and Enjoy:
Fan out sliced steak on each plate, add those grilled shrimp right on top, pour over lobster sauce, toss on fresh parsley, and serve right away.
Let Steaks Rest and Slice:
Give the steaks a few minutes on a cutting board. Let those juices settle back in, then slice thin across the graining for tender bites.
Heat Lobster Bisque with Lemon:
Pour bisque into a saucepan, add lemon juice, and gently warm on low. Don’t let it get too hot or it’ll lose that silky feel.
Grill and Prep Shrimp:
When the steak’s halfway done, mix shrimp with oil, salt, and pepper. Grill for just a couple minutes each side till they curl up and turn pink.
Sear the Filet:
Drop steaks on your hot skillet with olive oil shimmering. Sear each side four to five minutes. Flip once when the crust looks rich and brown. Check doneness with a thermometer if you want it perfect.
Season Your Beef:
Rub each steak all around with salt and pepper, really pressing so it sticks nice and even.
Fire Up the Grill:
Turn your grill to medium-high and get it hot before you toss on those shrimp. You want clear grill marks.
Steak topped with grilled shrimp. Save Pin
Steak topped with grilled shrimp. | foodthingle.com

Parsley is my go-to here. Makes your plate look pretty and adds fresh flavor. I’ll never forget making this for my parents’ golden anniversary—everyone laughing and the smell of steak and seafood drifting through the kitchen.

Leftover Storing

Let leftovers cool, pack steak and shrimp in separate containers from the sauce. Airtight is best. They’ll keep in the fridge up to two days. When warming up, go gently so shrimp and steak stay tender and sauce doesn’t split.

Swap Suggestions

No filet? Thick sirloin or ribeye does the trick. Any creamy seafood bisque stands in for lobster if needed. Out of lemon? Squeeze in lime instead. For herbs, chives or tarragon offer a fresh bite if you’re out of parsley.

Shrimp and steak on a plate. Save Pin
Shrimp and steak on a plate. | foodthingle.com

Fun Serving Ideas

Try it with garlicky mashed potatoes or roasted asparagus. Sip a cold glass of rosé or a crisp chardonnay—the brightness pairs so well. Add a lemon wedge for an extra pop of flavor at the table.

Food Traditions

Surf and turf is a classic for big celebrations in the US. Steak with seafood is all about living it up with the best of the land and the ocean. Making it at home means any night can feel special.

Common Recipe Questions

→ What's the best way to tell if the filet mignon is done just right?

Just grab a meat thermometer. Shoot for 125°F for rare, 135°F for medium rare, or 145°F for medium. Let them chill a bit before you slice in.

→ Can frozen shrimp work for this?

Go for it! Thaw them all the way and pat them dry. That way they grill up just right.

→ What can I serve on the side?

Try garlic mashed potatoes, some roasted veggies, or something light like a crisp salad to balance things out.

→ Can the lobster sauce be made ahead?

Totally. Heat it up before you start, then just warm gently before you serve. Super handy if you're short on time.

→ Do I have to grill both the steak and the shrimp?

You sure can. Pop both right on the grill, just tweak the time so nothing overcooks—use a high flame for good sear.

Filet Shrimp Lobster Grilled

Juicy filet mignon layered with smoky shrimp and topped off with a creamy lobster sauce for pure comfort food.

Preparation Time
10 Minutes
Cooking Time
20 Minutes
Overall Time
30 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: Modern American

Output: 2 Number of Servings (2 plated portions)

Special Diets: No Gluten

What You'll Need

→ Main Components

01 Fresh parsley, chopped, to sprinkle
02 1 tablespoon lemon juice
03 1 cup lobster bisque
04 200 grams shrimp, cleaned and no shells
05 2 tablespoons olive oil
06 Black pepper to your liking
07 Salt, as you like
08 2 filet mignon steaks

Steps to Follow

Step 01

Slice up the cooked filet, pop it onto plates, pile on the shrimp, pour the cozy bisque over, and sprinkle some parsley on top. Dig in while it's hot.

Step 02

Let your filet mignon hang out for a few minutes before you cut it, so it stays juicy.

Step 03

Pour the lobster bisque into a little pot and heat it on low. Squeeze in some lemon juice and give it a stir.

Step 04

Lay your shrimp on the hot grill. Flip after a couple of minutes and cook till they're pink and firm. That's when they're done.

Step 05

As the steaks cook, mix your shrimp in the rest of the olive oil with a bit of pepper and salt.

Step 06

Add a spoonful of oil into a hot skillet set to medium-high. Sear steaks for about 4 to 5 minutes per side, or however you like your steak cooked.

Step 07

Sprinkle both sides of your filet mignon with some salt and pepper.

Step 08

Fire up your grill and get it nice and hot, around medium-high.

Additional Tips

  1. Let those steaks chill for a few minutes to keep 'em juicy after cooking.
  2. If using frozen shrimp, make sure they're totally defrosted first.

Essential Tools

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

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Got shellfish (shrimp, lobster)
  • May have dairy (if your bisque uses butter or cream)

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 400
  • Fat Content: 18 g
  • Carbohydrates: 6 g
  • Protein: 48 g