Lobster Sauce with Cream, Tomatoes, and Garlic Recipe

Introduction

This creamy lobster sauce is a luxurious and flavorful addition to your seafood dishes. With tender lobster meat simmered in a rich blend of cream, tomatoes, and aromatic spices, it’s perfect over pasta or grilled fish.

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. 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, simmering for 2–3 minutes to reduce slightly.
4. Step 4: Stir in heavy cream, diced tomatoes, tomato paste, paprika, and dried basil. Season with salt and pepper. Let simmer for 5–7 minutes until the sauce slightly thickens.
5. Step 5: Add the chopped lobster meat 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 pasta or seafood, garnish with fresh parsley, and serve hot.

Tips & Variations

• Use pre-cooked lobster meat to save time or substitute shrimp for a different twist.
• Pair this sauce with linguine, fettuccine, or serve it over grilled fish for a complete meal.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Make the sauce ahead and gently reheat over low heat, adding a splash of cream if needed to maintain creaminess.

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 to prevent curdling, adding a little cream or water 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 recipe?

Yes, thawed frozen lobster meat works well and makes the recipe quicker to prepare. Just be sure to drain any excess liquid before adding it to the sauce.

What pasta pairs best with lobster sauce?

Linguine or fettuccine are excellent choices as their flat, broad strands hold the sauce well. However, feel free to use any pasta you prefer.

Lobster Sauce with Cream, Tomatoes, and Garlic Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

A rich and creamy lobster sauce perfect for serving over pasta or seafood, combining tender lobster meat with a flavorful blend of garlic, white wine, tomatoes, and cream, garnished with fresh parsley for an elegant touch.

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

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

Instructions

1. Prepare lobster meat: If using lobster tails, boil or steam them for 8–10 minutes. Once cooked, remove the meat from the shells and chop into bite-sized pieces. Set aside.
2. Sauté garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, ensuring it doesn’t burn.
3. Deglaze with white wine: Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes to reduce the wine slightly and concentrate flavors.
4. Make the sauce: Stir in heavy cream, diced tomatoes, tomato paste, paprika, and dried basil. Season with salt and pepper to taste. Let the sauce simmer gently for 5–7 minutes until it thickens slightly.
5. Add lobster meat: Incorporate the chopped lobster meat into the sauce and cook for an additional 3–4 minutes until the lobster is heated through and infused with sauce flavors.
6. Enhance richness (optional): For extra richness, stir in 1 tablespoon of butter just before serving, allowing it to melt smoothly into the sauce.
7. Serve and garnish: Spoon the luscious lobster sauce over freshly cooked pasta or seafood of your choice. Garnish with chopped fresh parsley and serve hot immediately for best flavor.

Notes

• Using pre-cooked lobster meat speeds up preparation.
• For a variation, substitute lobster with shrimp.
• Pair this sauce with linguine, fettuccine, or serve over grilled fish for a complete meal.
• Add a pinch of cayenne pepper if you prefer a subtle hint of heat.
• The sauce can be made ahead of time and gently reheated over low heat; add a splash of cream during reheating if the sauce thickens too much.

Keywords: lobster sauce, creamy lobster sauce, seafood sauce, pasta sauce, lobster recipe, white wine sauce