Indulge in the ultimate decadent meal with this incredible Steak with Lobster Sauce. This recipe guides you through creating a perfectly seared, juicy steak topped with a luxuriously creamy and flavorful lobster sauce. Forget the expensive restaurant price tag; this guide makes it easy to create a five-star surf and turf experience right in your own kitchen. It’s the perfect centerpiece for a special occasion, a romantic date night, or whenever you’re craving something truly spectacular.
Why You’ll Love This Steak with Lobster Sauce Recipe
If you’re looking to impress, this is the recipe to do it. It transforms a simple steak dinner into an elegant affair that feels gourmet yet is surprisingly straightforward to prepare.
- Restaurant-Quality at Home: Achieve the same rich flavors and beautiful presentation you’d expect from a high-end steakhouse.
- Surprisingly Simple: The sauce comes together in one pan while the steaks are resting, making the process efficient and manageable.
- Perfect for Celebrations: Whether it’s an anniversary, birthday, or holiday, this dish elevates any meal into a memorable celebration.
- Incredibly Flavorful: The combination of a perfectly cooked steak and the rich, sherry-infused lobster cream sauce is an unbeatable flavor pairing.
The Key Ingredients for a Perfect Surf and Turf
The quality of your ingredients is what will make this dish shine. Here’s what you’ll need:
For the Steaks
- Filet Mignon: Two 6-ounce filets are ideal for their tenderness and lean flavor, which perfectly complements the rich sauce. You can also use ribeye or New York strip steaks.
- Avocado Oil: A neutral, high-smoke-point oil is essential for getting a perfect sear without burning.
- Salt & Black Pepper: Coarse sea salt and freshly cracked black pepper are all you need to season the steaks.
For the Luxurious Lobster Sauce
- Lobster Tails: Two small tails (about 4 ounces each) provide the perfect amount of sweet, succulent meat for the sauce.
- Butter: Unsalted butter adds richness and is used to poach the lobster meat.
- Garlic & Shallot: These aromatics build the foundational flavor of the sauce.
- Dry Sherry: This is the secret ingredient, adding a nutty, complex depth of flavor. You can substitute a dry white wine like Sauvignon Blanc if needed.
- Heavy Cream: Creates the velvety, creamy texture the sauce is known for.
- Chicken Broth: A low-sodium broth helps to balance the richness of the cream.
- Fresh Herbs: Chives and parsley add a touch of freshness and color to the final dish. A little fresh tarragon also works beautifully.
- Paprika & Cayenne: For a hint of smokiness and a very gentle background heat.
How to Make Steak with Lobster Sauce: A Step-by-Step Guide
Follow these simple steps to create a flawless steak dinner. The key is to have all your ingredients prepped and ready to go before you start cooking.
Step 1: Prepare the Lobster and Steaks
First, prepare the lobster. Use kitchen shears to cut down the top of the lobster shell, stopping at the tail. Gently separate the meat from the shell, lifting it out and laying it on top. Dice the lobster meat into bite-sized pieces and set aside. Next, prepare the steaks. Pat them completely dry with a paper towel and season generously on all sides with salt and pepper.
Step 2: Cook the Steaks to Perfection
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Carefully place the steaks in the skillet and sear for 3-5 minutes per side for a medium-rare finish, depending on thickness. For the final minute of cooking, add a tablespoon of butter and a smashed garlic clove to the pan, tilting it to spoon the melted butter over the steaks. Remove the steaks from the skillet and let them rest on a cutting board.
Step 3: Create the Creamy Lobster Sauce
In the same skillet, reduce the heat to medium. Add the remaining butter, shallot, and minced garlic. Sauté for 1-2 minutes until softened. Deglaze the pan with the dry sherry, scraping up any browned bits from the bottom. Let it simmer for a minute to cook off the alcohol. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 3-4 minutes, until it has thickened slightly. Season with paprika, cayenne, salt, and pepper.
Step 4: Combine and Serve
Reduce the heat to low and add the diced lobster meat to the sauce. Gently poach the lobster in the sauce for 2-3 minutes, just until it’s opaque and cooked through. Be careful not to overcook it. Stir in the fresh chives and parsley. To serve, slice the steak or leave it whole and spoon the magnificent lobster sauce generously over the top. Serve immediately and enjoy.
Tips for the Best Steak and Lobster Dinner
- Choose the Right Cut: While filet mignon is classic, a well-marbled ribeye or New York strip also works wonderfully.
- Don’t Crowd the Pan: Use a skillet large enough to cook the steaks without them touching, ensuring a beautiful, even sear.
- Let It Rest: Letting the steak rest after cooking is non-negotiable. It allows the juices to redistribute, guaranteeing a tender, juicy result.
- Sauce Consistency: If your sauce gets too thick, you can thin it out with a splash more broth or cream until it reaches your desired consistency.
Delicious Variations to Try
While this recipe is fantastic as is, you can easily customize it. For an even deeper flavor, add a splash of brandy along with the sherry. You can also introduce other fresh herbs like tarragon or dill into the sauce. For a bit of cheesy goodness, a sprinkle of grated Parmesan cheese into the sauce at the end is a delicious addition. And for another elegant seafood dish, you might love this classic Lobster Thermidor recipe (coming soon).
What to Serve with Your Steak and Lobster
This luxurious main course pairs well with simple, elegant sides. Consider serving it with garlic mashed potatoes, roasted asparagus, or a simple green salad with a vinaigrette. For wine, a full-bodied Chardonnay or a lighter Pinot Noir will complement the flavors of both the steak and the rich, creamy sauce beautifully.
Storing and Reheating
This dish is best enjoyed fresh. However, if you have leftovers, store the steak and sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the sauce in a saucepan over low heat. Reheat the steak in a skillet over medium-low heat until just warmed through to prevent it from overcooking.
Frequently Asked Questions
You can prepare the base of the sauce (without the lobster) a day ahead and store it in an airtight container in the refrigerator. Reheat it gently on the stove and then add the lobster meat just before serving.
Yes, you can use pre-cooked lobster meat to save time. Simply add it to the sauce at the very end and warm it through for about a minute. Be careful not to overcook it.
The most reliable way to check for doneness is with an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Remember the steak’s temperature will rise a few degrees as it rests.
Filet mignon is the classic choice because its tenderness and mild flavor pair perfectly with the rich lobster sauce. However, a well-marbled New York strip or ribeye would also be delicious options.
For a perfect pairing, a full-bodied Chardonnay complements the creamy sauce beautifully. If you prefer red wine, a lighter-bodied Pinot Noir is an excellent choice that won’t overpower the delicate lobster.
More Dinner Recipes You’ll Love
If you enjoyed this decadent dinner, be sure to check out some of our other favorites! This Garlic Parmesan Chicken Meatloaf is a flavor-packed weeknight meal. For something a bit different, try this festive Cranberry Orange Glazed Chicken or the cozy French Onion Chicken Orzo Casserole.
The Ultimate Steak with Lobster Sauce Recipe
Steak with Lobster Sauce (The Ultimate Surf and Turf Recipe)
Ingredients
Equipment
Instructions
- Prepare the lobster: Use kitchen shears to cut down the top of the shell. Gently lift the meat out and lay it on top of the shell. Dice the meat into bite-sized pieces and set aside.
- Prepare the steaks: Pat the steaks completely dry with a paper towel. Season generously on all sides with coarse sea salt and freshly cracked black pepper.
- Cook the steaks: Heat avocado oil in a large cast-iron skillet over medium-high heat. Place steaks in the hot skillet and sear for 3-5 minutes per side for medium-rare. During the last minute, add 1 tbsp of butter to the pan, tilting to spoon it over the steaks. Remove steaks from the skillet to a cutting board and let them rest.
- Start the sauce: Reduce skillet heat to medium. Add the remaining 2 tbsp of butter. Add the chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant and softened.
- Deglaze and simmer: Pour in the dry sherry to deglaze, scraping up any browned bits. Let it simmer for 1 minute. Stir in the heavy cream and chicken broth. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens slightly. Season with paprika, cayenne, and additional salt and pepper to taste.
- Finish the sauce: Reduce the heat to low and add the diced lobster meat. Gently poach in the sauce for 2-3 minutes, just until cooked through. Stir in the fresh chives and parsley.
- Serve: Spoon the creamy lobster sauce over the rested steaks and serve immediately.
Notes
Do not overcook the lobster meat, as it can become tough quickly. It only needs a few minutes in the warm sauce.
Letting the steak rest before serving is a crucial step for a juicy and tender result.
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