Best Lobster Sauce Recipe

Introduction

This Best Lobster Sauce is a luxurious and creamy sauce packed with tender lobster meat and rich flavors. It’s perfect for serving over pasta or paired with other seafood dishes. Simple to prepare, it brings a touch of elegance to any meal.

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 until cooked through. 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, scraping up any browned bits. Let it simmer 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. Allow the sauce to simmer gently for 5–7 minutes until it thickens slightly.
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 added richness, stir in 1 tablespoon of butter just before serving.
7. Step 7: Spoon the sauce over cooked pasta or your favorite seafood, garnish with fresh parsley, and serve hot.

Tips & Variations

• Use canned lobster meat for a quicker preparation without sacrificing flavor.
• Substitute the white wine with chicken broth if you prefer a non-alcoholic version.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Fresh basil can be used instead of dried for a brighter herbal note.

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 microwaving to preserve the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the lobster sauce in advance?

Yes, you can make the sauce ahead and refrigerate it. Reheat gently before serving to maintain the creamy consistency and delicate flavors.

What can I serve this lobster sauce with?

This sauce pairs wonderfully with pasta, rice, or steamed vegetables. It also complements grilled seafood or chicken dishes for a luxurious touch.

Best Lobster Sauce Recipe

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★★★★★

5 from 91 reviews

This Best Lobster Sauce recipe is a rich and creamy sauce made with tender lobster meat, garlic, white wine, and a blend of tomatoes and spices. Perfect for serving over pasta or seafood, this sauce combines the delicate flavor of lobster with a luscious tomato-cream base, enhanced by subtle notes of paprika and basil. Ready in under 30 minutes, it’s an elegant dish that’s both easy to prepare and deeply satisfying.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

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

Base

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup white wine

Sauce

• 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: If using lobster tails, boil or steam them for 8–10 minutes until cooked through. Remove the meat from the shells and chop into bite-sized pieces. Set aside for later use.
2. Sauté Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
3. Deglaze with Wine: Pour in 1/2 cup of white wine to deglaze the pan, scraping any bits off the bottom. Let it simmer for 2–3 minutes to reduce slightly and concentrate the flavor.
4. Add Sauce Ingredients: Stir in 1 cup of heavy cream, 1/2 cup diced tomatoes, 1 tablespoon tomato paste, 1/2 teaspoon paprika, and 1/2 teaspoon dried basil. Season 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 an additional 3–4 minutes, ensuring the lobster is heated through and well-coated in the sauce.
6. Enhance Richness: For extra richness, stir in 1 tablespoon of butter just before serving, allowing it to melt and blend into the sauce smoothly.
7. Serve and Garnish: Spoon the lobster sauce over pasta or your choice of seafood, garnish with chopped fresh parsley, and serve hot for a delightful meal.

Notes

• You can substitute lobster tails with pre-cooked lobster meat to save time.
• Use dry white wine, such as Sauvignon Blanc or Pinot Grigio, for best results.
• If you prefer a spicier sauce, add a pinch of red pepper flakes during the sauté step.
• Serve this sauce with linguine, fettuccine, or over grilled fish for a delicious pairing.
• Leftover sauce can be refrigerated for up to 2 days and gently reheated on the stovetop.

Keywords: lobster sauce, cream sauce, seafood sauce, lobster recipe, white wine sauce, tomato cream sauce