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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Enrich with Butter: For extra richness, stir in 1 tablespoon of butter just before serving, letting it melt smoothly into the sauce.
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