I first made this creamy surf & turf for a small dinner party and watched the room go quiet the second the platter hit the table. Tender ribeyes, sweet lobster and snap-fast shrimp all cloaked in a silky garlic cream — it’s showy enough for celebrations but straightforward enough to make on a weekend. If you like rich, restaurant-style surf & turf without hours in the kitchen, this is the recipe to try. For a bright, crunchy side that cuts through the cream, I sometimes serve it with an Autumn Harvest salad: Autumn Harvest Honeycrisp Apple & Feta Salad.
Why you’ll love this dish
This platter pairs two classic indulgences — steak and shellfish — then brings them together with a quick, velvety cream sauce. It’s ideal when you want restaurant-level impact with a modest time investment: steaks sear in minutes, shrimp cooks in a flash, and pre-cooked lobster meat warms through without losing texture.
- Great for celebrations, date nights, or a special Sunday dinner.
- Flexible timing: prep components ahead and finish at the last minute.
- Crowd-pleasing flavors: buttery, garlicky, and brightened by lemon.
“We served this for a birthday and the sauce had everyone asking for seconds — rich without being heavy.” — a recent tester
How this recipe comes together
This is a simple, linear process so it’s easy to time everything:
- Season and sear ribeye steaks in butter until they reach your target doneness; rest them so juices redistribute.
- Use the same pan to build flavor: garlic in the fond, quick-cook shrimp, then add lobster meat.
- Deglaze and finish with heavy cream to make a silky sauce that coats the seafood.
- Slice steaks and arrange everything on a platter. Spoon the sauce over, garnish, and serve with lemon.
This approach keeps cleanup minimal and concentrates flavor from the steak into the seafood sauce.
What you’ll need
- 2 lobsters, cooked and shelled (meat chopped into large pieces) — if using frozen, thaw and pat dry
- 2 ribeye steaks (about 10–14 oz each), trimmed of excess fat
- 1 pound shrimp, peeled and deveined
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter (plus a little oil if desired to raise smoke point)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Substitutions/notes:
- Swap heavy cream for half-and-half plus a teaspoon of flour for a lighter, slightly thickened sauce (not as rich).
- If you prefer a white-wine sauce, replace 1/4 cup cream with 1/4 cup dry white wine and reduce for 1–2 minutes before adding cream.
- Use filet mignon or sirloin instead of ribeye for a leaner steak.
Step-by-step instructions
- Bring steaks to room temperature for 20–30 minutes. Pat dry and season both sides generously with salt and pepper.
- Heat a heavy skillet over medium-high heat. Add butter (and 1 teaspoon neutral oil if you want a higher smoke point). When foaming, add steaks. Cook about 4–5 minutes per side for medium-rare (target 130–135°F internal). Adjust time for thicker cuts. Transfer steaks to a cutting board and tent loosely with foil; let rest 5–10 minutes.
- In the same skillet, lower heat to medium and add the minced garlic. Sauté 20–30 seconds until fragrant, stirring so garlic doesn’t burn.
- Add the shrimp in a single layer. Cook 2–3 minutes, turning once, until pink and just cooked through. Remove and set aside if you prefer to avoid overcooking while finishing the sauce.
- Add the cooked lobster meat to the pan and stir to warm for 1 minute.
- Pour in the heavy cream, scraping the pan to release browned bits. Simmer gently for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Taste and season with salt and pepper. If the sauce is too loose, simmer a little longer; if too thick, add a splash of water or reserved lobster broth.
- Slice the rested steaks against the grain. Arrange steak slices, shrimp, and lobster on a large platter. Drizzle the creamy sauce over everything. Garnish with chopped parsley and serve with lemon wedges.
Best ways to enjoy it
- Plating: Fan sliced steak in the center, pile lobster and shrimp on top, then spoon sauce to highlight the shellfish. Finish with parsley and lemon for brightness.
- Side dishes: roasted asparagus, garlic mashed potatoes, crispy Brussels sprouts, or a crisp green salad work perfectly. For something sweet to finish, pair with a simple black-and-white dessert like this classic black-and-white sliced dessert.
- Wine pairing: a full-bodied Chardonnay or a light, peppery Cabernet Sauvignon complements the cream and beef respectively.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container and eat within 48 hours. Because shellfish is involved, cling to the 2-day guideline for safety and quality.
- Freezing: I don’t recommend freezing the assembled platter; cream sauces separate when frozen. Instead, freeze cooked lobster meat and steaks separately (vacuum-sealed or tightly wrapped) for up to 2–3 months. Thaw in the fridge overnight.
- Reheating: Reheat gently. For small portions, warm in a skillet over low heat with a splash of cream or broth to revive the sauce. For larger portions, finish in a 275°F oven until warmed through (10–15 minutes), then add a little cream on top and warm briefly on the stovetop. Avoid high heat — it overcooks seafood and toughens steak.
Food safety notes: don’t leave the platter at room temperature longer than two hours (one hour if it’s above 90°F). Refrigerate promptly.
Pro chef tips
- Dry your steak: Pat meat completely dry before seasoning. A dry surface yields a better sear.
- Use a thermometer: For perfect doneness, aim for 125–130°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remember steaks rise ~5°F while resting.
- Keep shrimp quick: Shrimp finish almost instantly. Remove them as soon as they turn pink to avoid rubberiness.
- Preserve lobster texture: Since your lobsters are already cooked, you’re only warming them. Add them near the end so they don’t overcook and become stringy.
- Build flavor from fond: Don’t waste the browned bits left from steaks — deglaze the pan with a splash of water, wine, or broth before adding cream.
- Make ahead: Cook and chill steak and seafood separately, then reheat quickly and finish the sauce when guests arrive. For a plated dinner, this cuts stress. Also see a simple dessert option to prep ahead: black-and-white sliced desserts.
Creative twists
- Citrus-garlic butter: Omit the cream and finish shellfish with lemon, garlic, and a knob of butter for a brighter sauce.
- Spicy Cajun rub: Season steaks and shrimp with Cajun spices, then make a tomato-cream sauce with paprika and cayenne.
- Lighter version: Replace heavy cream with Greek yogurt thinned with a little warm stock (add yogurt off heat to avoid curdling).
- Vegetarian surf & turf vibe: Swap steak for thick, grilled portobello mushrooms and lobster with king oyster mushroom “scallops” sautéed in garlic butter.
Your questions answered
Q: Can I use frozen cooked lobster meat?
A: Yes. Thaw in the refrigerator overnight and pat dry before adding to the skillet. Because it’s pre-cooked, only warm through in the sauce for best texture.
Q: What’s the best steak doneness for this dish?
A: Medium-rare (130–135°F final) is my recommendation — it’s tender and pairs well with the rich cream. If guests prefer other doneness, cook accordingly but remember thicker steaks need slightly longer and will create more pan fond.
Q: Can I make the sauce dairy-free?
A: Yes. Substitute full-fat coconut milk or a creamy non-dairy alternative and finish with a splash of lemon to balance richness. The flavor profile will change (coconut notes), so you might prefer a wine-and-butter reduction instead.
Q: How long does the sauce keep?
A: Cream-based sauces are best used the same day. Refrigerate leftovers and use within 48 hours. Reheat gently with a little added cream or stock.
Q: Is it safe to reheat seafood?
A: Yes, if refrigerated promptly and reheated to at least 165°F. Reheat gently to avoid overcooking.
Conclusion
If you want more ideas for surf & turf inspiration, check this curated collection of Best Surf and Turf Recipes to explore different preparations and pairings.
Creamy Surf & Turf
Ingredients
Method
- Bring steaks to room temperature for 20–30 minutes. Pat dry and season both sides generously with salt and pepper.
- Heat a heavy skillet over medium-high heat. Add butter (and 1 teaspoon neutral oil if desired). When foaming, add steaks. Cook about 4–5 minutes per side for medium-rare (target 130–135°F internal). Adjust time for thicker cuts.
- Transfer steaks to a cutting board and tent loosely with foil; let rest for 5–10 minutes.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 20–30 seconds until fragrant, stirring to prevent burning.
- Add the shrimp in a single layer. Cook for 2–3 minutes, turning once, until pink and just cooked through. Remove and set aside to avoid overcooking while finishing the sauce.
- Add the cooked lobster meat to the pan and stir to warm for 1 minute.
- Pour in the heavy cream, scraping the pan to release browned bits. Simmer gently for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
- Taste and season with salt and pepper. If the sauce is too loose, simmer a little longer; if too thick, add a splash of water or reserved lobster broth.
- Slice the rested steaks against the grain. Arrange steak slices, shrimp, and lobster on a large platter.
- Drizzle the creamy sauce over everything. Garnish with chopped parsley and serve with lemon wedges.