First Step: Preparation and Mise en Place: Begin by patting dry the filet mignon steaks and seasoning both sides generously with salt, pepper, garlic powder, and onion powder. Peel and devein the shrimp, removing tails; shell and cut lobster tails into 1-inch pieces. Mince shallots and garlic if not using whole cloves, and gather fresh thyme sprigs.

Second Step: Sear the Filet Mignon: In a hot cast iron skillet, heat 1 tablespoon olive oil over medium-high heat. Add the seasoned steaks, pressing down to form a crust, and sear for 2-3 minutes on one side. Add 2 tablespoons unsalted butter along with whole garlic cloves and thyme sprigs. Baste the steaks frequently for 3 more minutes, then flip and cook an additional 4-5 minutes for medium rare, adjusting time based on preference. Remove steaks and let rest for at least 10 minutes to allow juices to redistribute.

Third Step: Cook Shrimp and Lobster: In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Lightly season shrimp with all-purpose seasoning. Cook shrimp for 2 minutes on one side, flip, and cook another minute. Transfer shrimp to a plate. Add another tablespoon of butter and sauté lobster pieces until pink, about 3 minutes. Remove and set aside with shrimp.

Fourth Step: Create the Cream Sauce: Add remaining 6 tablespoons butter to the pan and melt over medium heat. Deglaze with 1/3 cup dry white wine and 1/4 cup clam juice, simmering until reduced by half. Slowly whisk in 1 1/2 cups heavy cream and simmer gently on medium-low for 10 minutes, stirring occasionally until sauce thickens. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 1/2 teaspoons smoked paprika.

Fifth Step: Combine Seafood with Sauce: Return shrimp and lobster to the cream sauce and simmer for 1-2 minutes to heat through and meld flavors. Adjust seasoning if necessary.

Final Step: Plate and Serve: Place rested filet mignon steaks on plates and generously spoon the shrimp and lobster cream sauce over the top. Garnish with fresh thyme or parsley if desired. Pair this indulgent surf and turf recipe with creamy mashed potatoes and roasted asparagus for a complete meal.