Step-by-Step Instructions
Preheat the Grill:
Heat your grill to medium high so it is ready for the shrimp and gives those gorgeous grill marks
Season the Steaks:
Generously season the filet mignon all over with salt and pepper pressing it in to help it stick
Sear the Filet Mignon:
In a hot skillet add olive oil and let it shimmer then lay in the steaks Cook over medium high heat for four to five minutes on each side When you see a deep brown crust flip only once to lock in juices If you prefer a specific doneness use a thermometer for accuracy
Prepare and Grill the Shrimp:
While steaks sear toss shrimp with remaining olive oil salt and pepper Grill two to three minutes per side They are done when they are pink firm and slightly curled overcooking can make them rubbery
Warm the Lobster Bisque and Lemon:
Pour lobster bisque into a small saucepan and stir in the lemon juice Warm gently over low heat until hot but not boiling This will keep the sauce silky
Rest and Slice the Steaks:
Set the filet mignon aside for several minutes so the juices redistribute Slice across the grain for tender pieces
Assemble and Serve:
Arrange the sliced steak on plates Top each with grilled shrimp Drizzle lobster sauce over everything Finish with a generous scattering of fresh parsley and serve immediately
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