Dinner

Best Lobster Sauce Recipe

ByMarina Montclair December 22, 2025December 22, 2025

Introduction

This Best Lobster Sauce is a rich, creamy delight perfect for elevating any seafood or pasta dish. Made with tender lobster meat and a flavorful blend of herbs and spices, it’s surprisingly easy to prepare for a special meal at home.

The image shows a black bowl filled with creamy pasta topped with large, well-cooked lobster pieces. The pasta at the bottom is a golden-yellow color, covered with a smooth, light cream sauce mixed with small bits of herbs. On top, there are chunks of lobster meat with a bright orange-red shell and white flesh, sprinkled with finely chopped green herbs. The creamy sauce clings to both the pasta and lobster, giving the dish a rich look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lobster tails (or 1 lb lobster meat, cooked and chopped)
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup white wine
1 cup heavy cream
1/2 cup diced tomatoes (fresh or canned)
1 tbsp tomato paste
1/2 tsp paprika
1/2 tsp dried basil
Salt and pepper to taste
1 tbsp butter (optional, for extra richness)
Fresh parsley, chopped (for garnish)

Instructions

Step 1: If using lobster tails, boil or steam them for 8–10 minutes. Remove the meat from the shells and chop into bite-sized pieces. Set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 3: Pour in the white wine to deglaze the pan, simmering for 2–3 minutes to reduce slightly.
Step 4: Stir in the heavy cream, diced tomatoes, tomato paste, paprika, and dried basil. Season with salt and pepper. Let the sauce simmer for 5–7 minutes until slightly thickened.
Step 5: Add the chopped lobster meat to the sauce and cook for another 3–4 minutes until heated through.
Step 6: For extra richness, stir in 1 tablespoon of butter just before serving.
Step 7: Spoon the sauce over pasta or seafood, garnish with fresh parsley, and serve hot.

Tips & Variations

Use cooked lobster meat to save time, and reserve the shell to make a flavorful broth for extra depth.
For a spicier version, add a pinch of red pepper flakes while sautéing the garlic.
Swap heavy cream with half-and-half for a lighter sauce, though it will be less rich.
Fresh basil can be used instead of dried basil for a brighter herb flavor.

Storage

Store leftover lobster sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling to maintain a creamy texture.