1. Take the filets out of the fridge about 30 minutes before cooking to let them come to room temperature. This helps them cook evenly—something I learned the hard way when I first started cooking steak and ended up with a cold center!
2. Season the steaks generously with salt, pepper, smoked paprika, and thyme on all sides.
3. Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil. When shimmering, add the filets and sear for about 3-4 minutes per side for medium-rare (adjust time if you prefer more done). Remove steaks from the pan and tent with foil to rest.
4. In the same pan, reduce heat to medium and add 1 tablespoon butter along with the minced garlic. Sauté garlic for about 30 seconds until fragrant—don’t let it burn! I often get distracted by my kids asking questions at this point and remind myself to keep an eye on the pan.
5. Add shrimp to the pan, cooking for about 2 minutes per side until pink and opaque. Season lightly with salt and pepper. Remove shrimp and set aside.
6. Next, add the lobster tails, cut side down, and sear for 3-4 minutes until the meat is opaque and lightly browned. Add a splash of white wine or seafood broth if you want to deglaze and make a quick pan sauce.
7. Finish by adding the remaining 1 tablespoon of butter and a squeeze of fresh lemon juice to the pan. Spoon the melted butter mixture over the lobster and shrimp for extra richness.
8. Plate the filet mignon, then arrange the shrimp and lobster tails on top or alongside. Pour any remaining buttery pan sauce over everything.

When I’m cooking in my busy kitchen, I like to prep everything before heating the pan—chopping, seasoning, and getting my tools ready. It keeps the chaos manageable and helps me feel like I’m in control, even if the kids are running circles around me.