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Steak & Double Lobster Tails in Spiced Caesar Cream Sauce

This cozy, show-stopping dish combines the sizzle of steak with the sweet pop of lobster meat in a rich spiced Caesar cream sauce, perfect for celebrations or special dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 filets steak filets (6–8 oz / 170–225 g each), e.g., filet mignon or ribeye
  • 2 tails lobster tails (8–10 oz / 225–285 g each)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • to taste Salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne (optional, for heat)
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped (or 1/4 cup onion)
  • 1 cup heavy cream (or 3/4 cup half-and-half for a lighter sauce)
  • 1/3 cup Caesar dressing (about 80 ml) homemade or good-quality store-bought
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (use gluten-free if needed)
  • 1–2 teaspoons anchovy paste (optional but traditional)
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • Lemon wedges, for serving

Method
 

Preparation
  1. Bring steaks to room temperature for 20–30 minutes; pat dry and season both sides with salt, pepper, and smoked paprika.
  2. Preheat oven to 425°F (220°C) if finishing steaks in the oven; also preheat a heavy skillet (cast iron preferred) over medium-high heat.
  3. Prepare lobster tails: with kitchen shears, cut the top shell down the center and gently pry meat out resting on top of the shell. Pat dry, brush with a little olive oil, and season with salt, pepper, and a pinch of smoked paprika.
Cooking Steaks
  1. Add 1 tbsp olive oil to hot skillet. Sear steaks 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For thicker steaks, after searing, transfer skillet to oven and finish 4–6 minutes.
  2. Remove steaks, tent with foil, and rest for 5–7 minutes.
Cooking Lobster
  1. Place lobster tails under the broiler 6–8 inches from heat, broil for 6–8 minutes until opaque and firm (or boil/steam for 5–7 minutes). Watch closely as lobster cooks fast. Remove and set aside.
Making the Sauce
  1. In the same skillet you used for steaks (wipe excess fat leaving fond), melt 2 tbsp butter over medium heat.
  2. Add shallot and garlic; cook until softened, 1–2 minutes.
  3. Stir in Dijon, anchovy paste, Worcestershire, smoked paprika, and cayenne.
  4. Pour in cream and Caesar dressing; bring to a gentle simmer and stir to combine.
  5. Simmer for 5–8 minutes until sauce thickens slightly (it should coat the back of a spoon).
  6. Stir in Parmesan and lemon juice; simmer another 1–2 minutes. Taste and adjust seasoning (salt, pepper, or squeeze more lemon). If sauce gets too thick, thin with a splash of water or milk.
  7. Add chopped parsley to the sauce. Briefly return lobster (and juices) to the pan for 30–60 seconds to warm and coat with sauce.
Plating
  1. Slice steaks against the grain, arrange with lobster tails, and spoon generous amounts of the spiced Caesar cream sauce over both.
  2. Garnish with parsley, lemon wedges, and a sprinkle of flaky sea salt. Serve immediately.

Notes

For a lighter dish, consider using half-and-half or a cashew cream for a dairy-free version. Make-ahead options are available for the sauce to save time during preparations.