Start by seasoning the filet mignon steaks with salt and pepper on both sides. Let them sit for about 10 minutes to absorb the flavors.

Heat the olive oil in a skillet or grill over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat, cover with foil, and let rest while you prepare the sauce.

In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.

Next, add the lobster stock and heavy cream to the pan. Stir well and bring to a simmer. Cook for another 5-7 minutes until the sauce thickens. If desired, add paprika for color and a hint of flavor.

Add the shrimp to the sauce and cook for an additional 3-4 minutes, or until the shrimp are pink and cooked through.

To serve, place a filet mignon on each plate, spoon the shrimp and lobster cream sauce over the top, and garnish with fresh parsley.

For a more decadent taste, you can add lobster meat to the sauce.

Pair this dish with a side of steamed asparagus or garlic mashed potatoes for a complete meal.