This silky lobster sauce is rich, creamy, and deeply flavorful, made with butter, garlic, cream, and a touch of tomato paste for balance. It comes together quickly and transforms simple seafood into a restaurant-quality dish with a smooth, elegant finish.
Why You’ll Love This Recipe
This sauce is easy to prepare yet tastes luxurious and refined. The combination of butter, cream, and Parmesan creates a velvety texture, while garlic and lemon juice add depth and freshness. It pairs beautifully with lobster, shrimp, fish, or pasta and can be made in under 20 minutes with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup finely chopped onion or shallot
1 tablespoon tomato paste
1/2 cup seafood stock
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, finely chopped
Directions
Heat the butter and olive oil in a saucepan over medium heat until fully melted and gently bubbling.
Add the chopped onion or shallot and cook for 2 to 3 minutes until soft and fragrant. Stir in the minced garlic and cook for about 30 seconds, stirring constantly to prevent burning.
Add the tomato paste and cook for 1 minute, stirring well, to deepen its flavor.
Pour in the seafood stock and allow it to simmer for 3 to 4 minutes until slightly reduced.
Lower the heat and slowly stir in the heavy cream. Simmer gently for 3 to 5 minutes until the sauce becomes smooth and slightly thickened. Do not allow it to boil.
Stir in the Parmesan cheese, lemon juice, salt, black pepper, paprika, and crushed red pepper flakes if using. Mix until everything is fully combined and the cheese is melted.
Remove from heat and stir in the chopped parsley. Serve warm over lobster, shrimp, pasta, or fish.
For a lighter version, substitute half-and-half for the heavy cream, keeping the heat low to avoid curdling.
For extra richness, add an additional tablespoon of butter at the end before serving.
For a herb-forward flavor, add fresh thyme or chives along with the parsley.
For a seafood-forward taste, replace half of the seafood stock with finely minced cooked shrimp blended into the sauce.
Storage/Reheating
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Add a small splash of cream or seafood stock if the sauce thickens too much. Avoid reheating on high heat to prevent separation.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare it up to one day in advance and reheat gently before serving.
What can I serve this sauce with?
It pairs well with lobster tails, shrimp, white fish, scallops, or tossed with pasta.
Can I freeze lobster sauce?
Freezing is not recommended, as cream-based sauces can separate when thawed.
What can I use instead of seafood stock?
You can use vegetable stock or water with a pinch of salt if seafood stock is unavailable.
Is this sauce spicy?
It is mildly flavored, and the crushed red pepper flakes are optional and adjustable.
Can I make it without Parmesan cheese?
Yes, but the sauce will be less rich. You may add a bit more cream to compensate.
How do I keep the sauce smooth?
Keep the heat low after adding cream and stir continuously to prevent curdling.
Can I use milk instead of cream?
Milk is not ideal, as it will result in a thinner sauce and may curdle more easily.
How do I thicken the sauce if needed?
Let it simmer gently a bit longer, stirring frequently, until it reaches the desired consistency.
Does lemon juice change the texture?
Used in small amounts, it adds brightness without affecting the creaminess.
Conclusion
This lobster sauce is a simple yet elegant addition to any seafood dish. With its smooth texture, rich flavor, and quick preparation, it’s perfect for both special occasions and everyday meals. Once you try it, it’s sure to become a staple in your kitchen.
This rich and creamy lobster sauce features butter, garlic, cream, Parmesan, and a touch of tomato paste for balance. It’s easy to prepare and brings restaurant-quality flavor to seafood or pasta dishes in just 20 minutes.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup finely chopped onion or shallot
1 tablespoon tomato paste
1/2 cup seafood stock
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, finely chopped
Instructions
Heat butter and olive oil in a saucepan over medium heat until melted and bubbling.
Add chopped onion or shallot and sauté for 2–3 minutes until softened. Stir in garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1 minute.
Pour in seafood stock and simmer for 3–4 minutes to reduce slightly.
Lower heat and stir in heavy cream. Simmer gently for 3–5 minutes until slightly thickened, without boiling.
Add Parmesan, lemon juice, salt, pepper, paprika, and optional red pepper flakes. Stir until smooth and combined.
Remove from heat and stir in chopped parsley. Serve warm over lobster, shrimp, fish, or pasta.
Notes
Use half-and-half for a lighter version.
Finish with an extra tablespoon of butter for added richness.
Add thyme or chives for a more herbaceous twist.
Enhance seafood flavor by blending in cooked shrimp or using more seafood stock.
Keep heat low when adding cream to avoid curdling.
