Description
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
