Best Lobster Sauce

ByAnna + Liz Published Updated
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The Best Lobster Sauce is loaded with jumbo chunks of lobster cooked in a light sauce made with wine and butter.  Tender, juicy pieces of lobster tails sautéed in one skillet for a delicious sauce to serve over pasta or rice for an easy dinner.  With a few easy-to-follow steps, you can make this gourmet dish that looks and tastes like a million bucks!

Lobster for special occasions…

A delicious meal, this lobster sauce is the perfect dish to make for special occasions, a small dinner party, a date night, or the holidays.

We love lobster occasionally.  Some of our favorites include a more tomato-based sauce, like our Spaghetti with Lobster Tails Sauce, our delicious Lobster Cobb Salad, and Summer Lobster & Shrimp Rolls.

Why is this the Best Lobster Sauce? 

  • It is loaded with jumbo chunks of lobster.
  • This recipe is simple, made with a handful of fresh ingredients, you probably already have in your kitchen.
  • You can serve it all by itself, or with your favorite pasta, polenta, grits, or steamed rice.
  • This sauce is very light.  Not a heavy-tomato-based one.
  • The flavor of the sauce is truly delicious.
  • It cooks up quickly, making dinner fast and easy.
  • And, because the lobster tails were properly cleaned before cooking, ensures it will turn out perfect.
A skillet with lobster tails sauce.

How to Make the Best Lobster Sauce?

Let’s go over the ingredients you will need to make our lobster sauce.

Ingredients overview for this recipe:

  • Frozen Lobster Tails:  I found frozen lobster tails at the seafood market.  These were packaged in about 6 to 7 ounces of each tail.  You need to thaw, clean, and cut the fins and tails off if frozen.  Then rinse, and drain.  For easy-to-follow ‘step-by-step’ photos, follow our guide on How to Clean and Prepare Lobster Tails. 
  • Extra Virgin Olive Oil:  is used to sauté the lobster tails.
  • Garlic Cloves:  you will need about 8 of them.  Fresh garlic is essential for flavoring this sauce.
  • Salted Butter:  you will need about 5 tablespoons of butter, it makes everything more flavorful.
  • Seasonings:  crushed red pepper, cayenne pepper, paprika, and sea salt.
  • White Wine:  enhances the flavors of all shellfish.
  • Fresh Ripe Tomato:  one large tomato will suffice and give a little color to the sauce, as well as enhance its flavor.
  • Chicken Broth:  only a little splash is needed to give more flavor to the sauce.
  • Fresh Herbs:  only freshly chopped parsley is required for our sauce.  It gives this sauce the freshness it deserves.
  • Optional: Tomato Paste:  add in about 1 or 2 tablespoons of tomato paste to help thicken the sauce.

 

A white dinner plate with spaghetti and lobster meat and sauce on top.

Directions to Make the Best Lobster Sauce…

First, Cook the Lobster:

1.  In a large deep skillet or saucepan, add 4 tablespoons of olive oil and garlic slices and heat on medium heat.

2.  When the oil is hot, add the lobster tails, face down.  Then toss in 3 tablespoons of butter, and crushed red pepper flakes.

The tails are sauteed in a deep pan with butter.

3.  Cook the lobsters for about 2 to 3 minutes, then flip them over.  Continue to cook them for an additional 5 to 8 minutes, turning them often.  (Their dark shells will turn bright red, while the flesh will turn translucent to an opaque-white-ish color.

4.  Next, add in the white wine, cover with a lid, and simmer for about 1 to 2 minutes.

Sautéing the lobster tails in a large deep pan.

5.  Uncover, and remove the lobster tails and transfer them to a nearby dish or cutting board to cool a little.

6.  Open their shells to remove the lobster meat, and discard the shells.  Use a fork and knife to help cut them into smaller chunks, preferably bite-size pieces.  Set them aside.

Removing the meat from their shells, on a cutting board.

 

Next, Make the Sauce: 

a.)  Toss into the same skillet the chopped tomato freshly chopped parsley and sea salt.  Stir, and reduce the heat to simmer for about 1 to 2 minutes.

b.)  Toss in the remaining 2 tablespoons of butter, and the remaining 2 tablespoons of extra virgin olive oil, along with the cayenne pepper, and paprika.  Pour in a splash of chicken broth (about 1/4 cup), along with some tomato paste.

The butter and tomatoes are simmered to make the sauce in the same deep pan.

c.)  Cover with a lid and simmer on low heat for about 3 to 5  minutes.  Then toss back in the chunks of lobster, and simmer for an additional 2 minutes, until the lobster meat is fully cooked and has turned white.  Turn off the heat.  Taste, and adjust the seasonings to your preference.

A large deep silver skillet filled with cooked lobster in a butter sauce.

The sauce is now ready to serve over your favorite pasta or rice! 

  1. In the meantime, cook your favorite pasta or steam some rice.
  2. Toss some lobster sauce into the pot of your cooked pasta or rice.  Then serve into individual pasta bowls and a spoonful of the lobster sauce over the pasta or steamed rice and serve.

Storing Leftovers…

  • Leftovers should be stored in an airtight container, and kept chilled in the refrigerator. Best to consume again within 3 days. After 3 days, discard leftovers, and make a new batch.
  • You can freeze leftovers, and only for 1 month. After that, we recommend you make it fresh again.

Try These Next!

If you try this recipe for Best Lobster Sauce, let us know and leave a comment, and give us 5 stars! We’d love to hear from you!

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Thanks for stopping by and have a great day!

Happy Cooking!  🙂

xo Anna and Liz

Yield: 4 to 6 servings

Best Lobster Sauce

Best Lobster Sauce by 2sistersrecipes.com

The Best Lobster Sauce is loaded with juicy chunks of lobster cooked in a light buttery sauce that's packed with delicious flavors! This lobster sauce is relatively easy to make, very flavorful, and deliciously tender with every bite. Serve with your favorite pasta or steamed rice for an exquisite dinner.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 4 frozen Lobster Tails (6 to 7-ounces each) - thawed, with fins and tails cut off, rinsed, and drained.
  • 6 Tbsp. extra virgin olive oil - divided
  • 8 garlic cloves -sliced
  • 1/4 tsp. crushed red pepper flakes
  • 5 Tbsp. salted butter - divided
  • 1 + 1/2 cups chopped ripe tomatoes (about one large ripe tomato)
  • dash of cayenne pepper
  • 1/8 tsp. paprika
  • 1/4 cup freshly chopped Italian parsley
  • 3/4 cup white wine
  • 1/4 cup chicken broth
  • Optional: 1 or 2 Tbsp. tomato paste
  • 1/4 to 1/2 tsp. sea salt
  • Optional: 1 pound of linguini, or spaghetti

Instructions

    Cook the Lobster:

    1. In a large deep skillet, add 4 tablespoons olive oil and garlic slices on medium heat.
    2. When the oil is hot, add the lobster tails, face down. Toss in the 3 tablespoons of butter, and crushed red pepper flakes. Cook the lobsters for about 2 minutes, then flip them over. And continue to cook them for an additional 5 minutes, turning them often.

      3. 3. Next, pour in the white wine, cover with a lid and simmer for about 1 to 2 minutes. The dark shells of the tails will start to turn bright red, and the flesh will turn translucent to opaque-white-ish color. Turn off the heat.

      4. Use kitchen tongs to remove the lobster tails and transfer them to a nearby dish or cutting board to cool a little.

      5. Open the shells and use a fork and knife to help you to remove the lobster meat from their shells, and discard them. Cut the lobster meat into smaller chunks, bite-size pieces. Set them aside on the cutting board.

      Make the Sauce:

      1. Toss into the same skillet the chopped tomato and freshly chopped parsley and sea salt. Turn back on the heat. Stir and cook the tomato, for about 1 to 2 minutes.
      2. Add into the skillet, additional 2 tablespoons of butter, and the remaining 2 tablespoons of extra virgin olive oil, along with the cayenne pepper, and paprika. Pour in a splash of chicken broth, and add in some tomato paste.
      3. Cover with a lid, and simmer on low heat for about 2 to 3 minutes.
      4. Toss back in the chunks of lobster meat and simmer for additional 2 minutes, until the lobster meat is fully cooked and turned white. Turn off the heat.
      5. Taste the sauce, and adjust the seasonings with salt and pepper flakes to your preference. The sauce is now ready to serve over your favorite pasta or rice.

      Optional: Cook the Pasta:

      1. In the meantime, toss your favorite pasta into a pot of boiling water, and toss 1 teaspoon of salt into the boiling water. Toss in your spaghetti or linguine. Cook the pasta until it's tender to the bite, al-dente. Reserve one ladle full of pasta water (about 1/3 cup), and pour it into the lobster sauce. Then drain the pasta.
      2. Serve into individual pasta bowls and spoon of the lobster sauce over the pasta and serve immediately.
      3. Serves 4 to 6

      Notes

      * NOTE: The nutrition facts do not include the pasta, only the lobster sauce.

      Storing and Freezing Leftovers:

      • Leftovers should be stored in an airtight container, and kept chilled in the refrigerator. Best to consume again within 3 days. After 3 days, discard leftovers, and make a new batch.
      • You can freeze leftovers, and only for 1 month. After that, we recommend you make it fresh again.

      Nutrition Information:

      Yield:

      6 servings

      Serving Size:

      1 serving
      Amount Per Serving: Calories: 303Total Fat: 24.3gSaturated Fat: 8.2gCholesterol: 108mgSodium: 467mgCarbohydrates: 5.7gFiber: 1.1gSugar: 2.5gProtein: 12.2g

      Did you make this recipe?

      Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

      © 2 sisters recipes
      Cuisine: Italian / Category: Seafood Recipes

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      40 Comments

      1. Made exactly as directed. I used cooked large shrimp, 2 lbs, that I added the last few min. to warm up. Served over pasta shells with a little Parm. This was WOW good!

        Reply

        1. HI Fay, welcome to our recipe blog, it’s so nice to meet you! If you want to double the sauce, I would recommend to increase the lobster tails and then double the ingredients to double the sauce. Otherwise, it will weaken the flavor of the lobster in the sauce. I hope this helps. Have a great day and Happy Cooking! 🙂

          Reply

      3. Can this sauce be made a day ahead and then just reheated and served over rice or pasta?

        Reply

        1. Good Morning Cassie! … and welcome to our recipe blog, it is so nice to meet you! To answer your question, YES! You can definitely make our lobster sauce one day ahead, then reheat it on stovetop and serve over rice or pasta. NOTE: As you reheat the lobster sauce, you’ll want to keep an eye on it, so it doesn’t get over cooked, or the lobster will get tough. Enjoy our recipe! Thanks so much, Cassie.

          Reply

      4. This recipe turned exquisite! My wife and I enjoyed it so much … she tossed in some parmesan cheese into the sauce. We loved it, thanks. Will make again.

        Reply

        1. Aw, Thanks Tom! So happy you enjoyed our lobster sauce. Have a great weekend. 🙂

          Reply

      5. This was an outstanding recipe.. I only added a tablespoon of honey to sweeten it.
        Thank you for a winner. Next time, the only thing I will add is more lobster.
        All the best

        Reply

      6. Would love to know if adding cream to this would work. We love creamy sauces. What do you think?

        Reply

        1. Hi Kari! That’s a good question. Most authentic Italian recipes do not have cream sauces, especially with seafood dishes. However, that doesn’t mean you can’t do it. You can try it and see how it turns out (but we do not recommend it). If you try it, let us know… we’d love to hear about it. Have a great week!;)

          Reply

      7. How do the instructions change if your lobster is not in the shell? Trying to find a way to use up ButcherBox lobster…

        Reply

        1. Hi Shaelyn! That is a good question and thank you for asking. You can cook them the same way in our directions. Sauté the lobster meat in the skillet with the same ingredients to flavor them, and turning them often until they turn to a white-ish opague color. Then follow the rest on our recipe card! I hope this helps!

          Reply

      8. This dish is amazing. It’s restaurant quality. I did not add the tomato paste though as I didn’t want to hide the wonderful flavor of the lobster. I did add fresh spinach right at the end and I made fresh pasta.

        Reply

        1. Hi Kathleen! Thanks so much! That is awesome! Love the idea of adding in some healthy greens and serving it with fresh pasta, YUM! A winner combination! PS… no need for the tomato paste – it’s only optional (we prefer without it) thanks again! 🙂

          Reply

      9. Its not something I would make again but it was pretty darn good, thanks all the same. Best of luck!

        Reply

        1. Thanks so much Donna! Let us know if you try our recipe. Happy and Healthy New Year! 🙂

          Reply

      11. Is it possible to clean the frozen/thawed lobster tails the day before ? I want to make this for Christmas dinner .

        Reply

        1. Hi Barbara! Yes, absolutely. You can thaw and clean the tails the day before. Keep them on a dish or platter layered with paper towels to absorb any liquid/water from draining, and keep them chilled in the refrigerator until you are ready the next day to cook them.

          Reply

        2. Just made it!!! It was delicious I did add shrimp too. The only thing I would’ve love to change is less Tomato Paste other than that I’d recommend it to anyone to try it.

          Reply

          1. That’s awesome Joe! So glad you tried our lobster sauce recipe, and adapted it to your liking. Have a Happy Valentine’s Day! Enjoy!

            Reply

      12. What an incredible recipe! We used this but added some shrimp and scallops to the mixture. Needless to say there were no leftovers and EVERYBODY wanted the recipe. Thanks for posting this one!

        Reply

        1. Hi Elise! Of course and it’s never a silly question. I would recommend an Italian Pinot Grigio or a New Zealand Sauvignon Blanc. Both wines are dry, crisp, fruity and pair well with shellfish dishes like our Lobster sauce. Enjoy!

          Reply

      14. Had a quick question on your recipe I looked it up and love how easy it looks my only concern is being allergic to tomatoes will it be ok to skip them or what should I do to substitute for them also can I use other forms or lobster like just the meat that’s already out of the shell

        Reply

        1. Hello Chelle! Welcome to our recipe blog, it is so nice to meet you. If you are allergic to tomatoes, then yes, omit them totally. You can increase the olive oil, and add in a splash of chicken broth for more flavor for this light lobster sauce. As far as the second part of your question, I think you can crack open the shells, and try to pull out the meat but I have only done it this way, sautéing it first. We have never made it any other way. I hope this helps.

          Reply

      16. OHHHHHHHHHHH my goodness ,,,, it really looking amazing
        you made my day ,,,,,,
        am so foody person
        am tried it last night ,,,,,,,,, its supper yummy
        thank you

        Reply

        1. That’s awesome! Thank you so much for trying our recipe! Have a great day. 🙂

          Reply

        1. LOL! Thanks so much, Mimi! Try this recipe, I think you will enjoy this lobster sauce as much as we do. Have a great weekend!

          Reply