Let’s dive into the cooking process, where the magic truly happens. This isn’t just about following steps; it’s about immersing yourself in the experience, just like I did with my abuela all those years ago.

1. Start by seasoning the filet mignon steaks generously with salt and pepper on both sides.
2. In a large skillet over medium-high heat, add olive oil and sear the steaks for about 3-4 minutes on each side until a nice crust forms. Transfer to a plate and cover with foil to rest.
3. In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until fragrant.
4. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes. Remove and set aside.
5. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow it to reduce by half.
6. Lower the heat and stir in the heavy cream, letting it simmer for 3-4 minutes until it thickens slightly.
7. Add the cooked lobster meat and shrimp back into the sauce, stirring to coat well.
8. Return the filet mignon steaks to the skillet, spooning the sauce over them to reheat gently for another 2-3 minutes.
9. Sprinkle with fresh parsley before serving with lemon wedges on the side.

Remember, cooking is as much about intuition as it is about precision. Trust your senses — the aromas, the textures — they will guide you.