This recipe is absolutely fantastic! It tastes even better the next day... if you have the patience to wait!

Picture this: a plate of perfectly seared filet mignon, cozied up next to a twirling pile of garlic-infused shrimp with a luxurious lobster cream sauce spooned over the top. It's the kind of decadent meal I stumbled upon during a dinner date to celebrate an anniversary. While not everyone can shell out for a restaurant every special occasion, I've crafted a version you can whip up right at home that's sure to impress—perfect for celebrating achievements, or when you simply want to treat yourself to something exquisite without the hefty price tag.

Now, to make this dish a show-stopper, I like serving it with a side of asparagus spears, roasted with a bit of olive oil and sprinkled with sea salt, or perhaps some garlic mashed potatoes because, let's be honest, potatoes make everything better. And for some freshness, a light arugula salad dressed with a simple lemon vinaigrette really makes the flavors pop.

Servings: 4

- 4 filet mignon steaks (about 1 1/2 inches thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 ounces of shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or seafood broth
- 1/2 cup chopped cooked lobster meat
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (for garnish)

1. Season the filet mignons generously with salt and pepper.

2. In a large skillet, heat the olive oil over medium-high heat. Sear the steaks for 4-5 minutes per side for medium-rare, or until they reach your desired degree of doneness. Remove from the skillet and let them rest.

3. In the same skillet, add a bit more oil if needed and toss in the shrimp. Cook until the shrimp turn pink and are cooked through, about 2-3 minutes per side. Add the minced garlic in the last 30 seconds to avoid burning. Transfer shrimp to a plate and set aside.

4. Using the same skillet, reduce heat to medium and pour in the cream and broth, stirring to pick up any flavorful bits left from cooking the steaks and shrimp. Simmer the mixture until it starts to thicken, about 5 minutes.

5. Stir in the lobster meat and continue to cook for another 2 minutes or until heated through. Add the butter and stir until it has melted and the sauce has a silky texture.

6. Plate the filet mignons, top with the shrimp, and then spoon the lobster cream sauce over everything. Garnish with fresh parsley for a pop of color and flavor.

- For a little kick, add a sprinkle of cayenne pepper to the steak seasoning or into the sauce.
- If lobster is a bit too steep for your budget or hard to find, feel free to substitute with additional shrimp or grab some crab meat instead.
- Don't skip resting your steak! This helps it retain those delicious juices. Aim for about 5 to 10 minutes of rest time before serving.
- For extra convenience, consider making the lobster cream sauce ahead of time. It can be refrigerated and gently reheated while you cook the steaks and shrimp.
- Remember, friends, the best part about cooking at home is that you get to customize! So make this indulgent meal your own, and enjoy every luxurious bite.