Best Lobster Sauce Recipe

Introduction

This Best Lobster Sauce is a luxurious and creamy seafood delight that pairs perfectly with pasta or grilled fish. Made with tender lobster meat simmered in a rich tomato and cream sauce, it’s an impressive yet simple dish to prepare 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 for 8–10 minutes. Remove meat from shells and chop into bite-sized pieces. Set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Step 3: Pour in the white wine, deglazing the pan and simmering for 2–3 minutes to reduce slightly.
4. Step 4: Stir in heavy cream, diced tomatoes, tomato paste, paprika, and basil. Season with salt and pepper. Simmer for 5–7 minutes until slightly thickened.
5. Step 5: Add chopped lobster meat and cook for another 3–4 minutes until heated through.
6. Step 6: For added richness, stir in 1 tbsp of butter just before serving.
7. Step 7: Spoon over pasta or seafood, garnish with fresh parsley, and serve hot.

Tips & Variations

• Use cooked lobster meat for quicker preparation or substitute with shrimp for a delicious variation.
• Pair with linguine, fettuccine, or serve over grilled fish for a complete meal.
• Add a pinch of cayenne pepper for a subtle touch of heat if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this sauce?

Yes, thawed frozen lobster meat works well and saves time without compromising flavor.

What pasta is best to serve with lobster sauce?

Linguine or fettuccine are great choices as their shape holds the creamy sauce nicely, but feel free to use your favorite pasta.

Best Lobster Sauce Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This Best Lobster Sauce recipe features tender lobster meat simmered in a rich, creamy tomato and white wine sauce with garlic and herbs, making an indulgent topping for pasta or seafood dishes. The sauce combines aromatic garlic, a splash of white wine, creamy heavy cream, diced tomatoes, and subtle spices to create a luscious seafood accompaniment that’s easy to prepare yet impressively flavorful.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American Seafood

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)

Instructions

1. Prepare Lobster Meat: If using lobster tails, boil or steam them for 8 to 10 minutes until fully cooked. Remove the meat from the shells and chop into bite-sized pieces. Set aside for later use.
2. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned, which infuses the oil with a robust garlic flavor.
3. Deglaze with White Wine: Pour the white wine into the skillet to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Allow the wine to simmer for 2 to 3 minutes to reduce slightly and concentrate the flavors.
4. Add Sauce Ingredients: Stir in the heavy cream, diced tomatoes, tomato paste, paprika, and dried basil. Season with salt and pepper to taste. Reduce the heat and let the sauce simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
5. Incorporate Lobster Meat: Add the chopped lobster meat into the sauce, stirring gently to combine. Cook for an additional 3 to 4 minutes so that the lobster heats thoroughly without overcooking and becoming tough.
6. Enhance Richness (Optional): For an extra layer of richness, stir in 1 tablespoon of butter just before removing the sauce from heat, allowing it to melt smoothly into the creamy mixture.
7. Serve and Garnish: Spoon the luscious lobster sauce over cooked pasta like linguine or fettuccine, or use it as a topping for grilled fish. Garnish with freshly chopped parsley and serve immediately while hot.

Notes

• Use cooked lobster meat to cut down preparation time or substitute with shrimp for a delightful variation.
• This sauce pairs perfectly with linguine, fettuccine, or can be served over grilled fish for a complete seafood meal.
• For a subtle spicy kick, add a pinch of cayenne pepper to the sauce.
• The sauce can be made ahead of time and gently reheated over low heat; add a splash of cream to loosen the sauce if it thickens too much upon cooling.

Keywords: lobster sauce, creamy lobster sauce, seafood sauce, lobster pasta sauce, white wine lobster sauce, tomato cream sauce