Dinner

Best Lobster Sauce Recipe

ByLily Cross December 21, 2025December 21, 2025

Introduction

This Best Lobster Sauce is a creamy, flavorful delight perfect for elevating pasta or seafood dishes. Made with tender lobster meat simmered in a rich tomato cream sauce, it’s both elegant and easy enough for a weeknight treat.

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 until cooked through. Remove the meat from the shells and chop into bite-sized pieces. Set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 3: Pour in the white wine, scraping the bottom of the pan to deglaze, and let it simmer for 2–3 minutes until slightly reduced.
Step 4: Stir in the heavy cream, diced tomatoes, tomato paste, paprika, and dried basil. Season with salt and pepper to taste. Allow the sauce to simmer for 5–7 minutes until it thickens slightly.
Step 5: Add the chopped lobster meat to the sauce and cook for an additional 3–4 minutes until heated through.
Step 6: For extra richness, stir in the butter just before serving.
Step 7: Serve the lobster sauce hot over pasta or your favorite seafood, garnished with fresh chopped parsley.

Tips & Variations

Use cooked lobster meat to save time, or substitute with cooked crab meat for a different flavor.
For a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.
Serve over linguine or fettuccine to soak up the creamy sauce perfectly.
Fresh tomatoes can be used instead of canned for a brighter taste.

Storage

Store leftover lobster sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from breaking. Avoid freezing, as the texture may change.