Description
This Best Lobster Sauce recipe combines succulent lobster meat with a creamy, flavorful tomato-based sauce. Enhanced with garlic, herbs, and a touch of paprika, this sauce is perfect served over pasta or seafood dishes for an elegant and comforting meal.
Ingredients
Units
Scale
Lobster
- 2 lobster tails (or 1 lb lobster meat, cooked and chopped)
Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 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
Instructions
- Prepare Lobster: If using lobster tails, boil or steam them for 8–10 minutes until fully cooked. Carefully remove the meat from shells and chop into bite-sized pieces. Set aside.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it burn.
- Make Sauce: Stir in the heavy cream, diced tomatoes, tomato paste, paprika, and dried basil into the skillet. Season with salt and pepper to taste. Allow the mixture to simmer gently for 5–7 minutes until the sauce is slightly thickened and flavors meld.
- Add Lobster: Add the chopped lobster meat to the sauce and cook for another 3–4 minutes until heated through and well incorporated with the sauce.
- Finish and Serve: For an extra richness, stir in 1 tablespoon of butter just before removing the sauce from heat. Spoon the lobster sauce over your favorite pasta or seafood dishes. Garnish with freshly chopped parsley and serve hot.
Notes
- Use fresh or frozen lobster tails. If frozen, thaw completely before cooking.
- You can substitute lobster meat with crab or shrimp for variation.
- Adjust seasoning with salt and pepper based on your taste preference.
- For a spicier version, add a pinch of cayenne pepper or red chili flakes.
- Serve with linguine or fettuccine pasta for a classic pairing.
- This sauce can be prepared ahead and gently reheated; add butter fresh before serving for best texture.
