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 sauteed 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 too can make this gourmet dish that looks and tastes like a million bucks!
A delicious meal, this lobster sauce is the perfect dish to make for special occasions, a small dinner party, date night, or the holidays.
We love lobster occasionally. Some of our faves include a more tomato-based sauce, like our Spaghetti with Lobster Tails Sauce, and 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.
How to Make the Best Lobster Sauce…
Ingredients needed for this recipe:
Frozen Lobster Tails: I found frozen lobster tails at the seafood market. These were packaged about 6 to 7-ounces each tail. If frozen, you will need to thaw, clean, and cut the fins and tails off. Then rinse, and drain. For easy-to-follow ‘step-by-step’ photos, click on How to Clean and Prepare Lobster Tails.
Extra Virgin Olive Oil: is used to saute 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 3 tablespoons of tomato paste to help thicken the sauce.
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.
3. Cook the lobsters for about 2 to 3 minutes, then flip them over. And 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 opaque-white-ish color).
4. Next, add in the white wine, cover with a lid and simmer for about 1 to 2 minutes.
4. Uncover, and remove the lobster tails and transfer them to a nearby dish or cutting board to cool a little.
5. 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.
Next, Make the Sauce:
a. Toss into the same skillet the chopped tomato and 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), and along with some tomato paste.
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.
The sauce is now ready to serve over your favorite pasta or rice!
In the meantime, cook your favorite pasta or steam some rice.
Toss some lobster sauce into the pot of your cooked pasta or rice. Then serve into individual pasta bowls and spoon of the lobster sauce over the pasta or steamed rice and serve.
More Delicious Seafood Recipes…
- Baked Flounder Filet Oreganata – Lightened!
- Roasted Red Snapper Italian Style
- Pan-Seared Mahi Mahi
- Crab Cakes – Lightened!
- Bake or Roast Branzino with Lemon
- Baked Halibut & Sea Bass Oreganata
- Summer Lobster & Shrimp Rolls
- 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
- 3 Tbsp. tomato paste
- 1/4 to 1/2 tsp. sea salt
- Optional: 1 pound of linguini, or spaghetti
Cook the Lobster:
- In a large deep skillet, add 4 tablespoons olive oil and garlic slices on medium heat.
- 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. 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 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:
- 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.
- 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.
- Cover with a lid, and simmer on low heat for about 2 to 3 minutes.
- 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. Taste the sauce, and adjust the seasoning to your preference. The sauce is now ready to serve over your favorite pasta or rice.
Optional: Cook the Pasta:
- In the meantime, toss your favorite pasta into a pot of boiling water, 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.
- Serve into individual pasta bowls and spoon of the lobster sauce over the pasta and serve immediately.
- Serves 4 to 6
The nutrition facts do not include the pasta, only the lobster sauce.
Yield:4 to 6 servings
Serving Size:1 serving
Amount Per Serving: Calories: 303Total Fat: 24.3gCarbohydrates: 5.7gFiber: 1.1gSugar: 2.5gProtein: 12.2g
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|Serving size: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 24.3g||31%|
|Saturated Fat 8.2g||41%|
|Total Carbohydrate 5.7g||2%|
|Dietary Fiber 1.1g||4%|
|Total Sugars 2.5g|
|Vitamin D 7mcg||33%|
|*The % Daily Value (DV) tells you how much a|