1. Pat filet mignon dry, season with salt and black pepper. Heat olive oil in a cast iron skillet over high heat. Sear each steak 3–4 minutes per side. Finish in a 400°F oven to desired doneness. Rest the steaks.

2. In the same skillet, melt 1 tablespoon of butter. Add shrimp seasoned with Cajun spice. Cook 1–2 minutes per side until opaque. Remove and keep warm.

3. In a separate saucepan, melt 1 tablespoon butter. Sauté shallots until soft. Add garlic and cook 30 seconds. Pour in white wine and reduce by half. Stir in heavy cream, simmer, then fold in lobster and Cajun seasoning. Cook on low for 5–7 minutes.

4. Optional: Blend sauce with an immersion blender and strain for smooth texture.

5. To serve, plate the filet mignon, top with shrimp, and pour over lobster cream sauce. Garnish with parsley.