Best Lobster Sauce Recipe

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.

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

1. 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.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Step 3: Pour in the white wine to deglaze the pan, simmering for 2–3 minutes to reduce slightly.
4. 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.
5. Step 5: Add the chopped lobster meat to the sauce and cook for another 3–4 minutes until heated through.
6. Step 6: For extra richness, stir in 1 tablespoon of butter just before serving.
7. 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.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this sauce?

Yes, thaw frozen lobster meat completely before adding it to the sauce. Fresh or cooked lobster tails also work well.

What can I serve with this lobster sauce?

This sauce pairs beautifully with pasta, rice, steamed vegetables, or as a topping for grilled fish and shellfish.

Best Lobster Sauce Recipe

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★★★★★

4.4 from 122 reviews

• Author: Marina
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Best Lobster Sauce recipe features succulent lobster meat simmered in a creamy, flavorful sauce made with white wine, tomatoes, and aromatic spices. Perfect for serving over pasta or seafood, this luxurious sauce combines the richness of heavy cream and butter with a subtle hint of herbs to create a decadent yet easy-to-make dish.

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Ingredients

Scale 1x2x3x

Seafood

• 2 lobster tails (or 1 lb lobster meat, cooked and chopped)

Sauce

• 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)

Garnish

• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare Lobster: If using lobster tails, boil or steam them for 8–10 minutes until cooked through. Remove the meat from shells and chop into bite-sized pieces. Set aside to use later in the sauce.
2. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly and concentrate the flavors.
4. Add Cream and Tomatoes: Stir in the heavy cream, diced tomatoes, tomato paste, paprika, and dried basil. Season the mixture with salt and pepper to taste. Allow the sauce to simmer gently for 5–7 minutes until it thickens slightly.
5. Incorporate Lobster Meat: Add the chopped lobster meat to the sauce and cook for another 3–4 minutes until heated through and well combined with the sauce.
6. Enrich with Butter: For extra richness, stir in 1 tablespoon of butter just before serving, letting it melt smoothly into the sauce.
7. Serve: Spoon the lobster sauce over cooked pasta or seafood of your choice. Garnish with freshly chopped parsley and serve hot for a delicious, restaurant-quality meal.

Notes

• You can substitute fresh lobster meat with canned or frozen lobster meat if fresh is unavailable.
• This sauce pairs wonderfully with linguine, fettuccine, or even as a topping for grilled fish.
• Adjust the thickness of the sauce by simmering longer to reduce or adding a splash more cream if too thick.
• For a milder flavor, reduce the amount of paprika or omit it entirely.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Keywords: lobster sauce, creamy lobster sauce, seafood sauce recipe, lobster pasta sauce, easy lobster sauce