The Best Lobster Sauce
Tender, juicy lobster chunks cooked in a light, buttery sauce that feels restaurant-quality but is incredibly easy to make at home.
Ingredients
2 lobster tails, cooked and chopped into large chunks
1 tablespoon olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced
½ cup heavy cream (or half-and-half for lighter sauce)
¼ cup chicken or seafood broth
¼ cup grated Parmesan cheese (optional, for richness)
Salt and black pepper, to taste
¼ teaspoon paprika or red pepper flakes (optional)
1 tablespoon fresh parsley, chopped
Cooked pasta or rice, for serving
Instructions
Sauté the base
Heat olive oil and butter in a large skillet over medium heat.
Add garlic and sauté for about 30 seconds until fragrant (do not brown).
Make the sauce
Pour in the broth and cream. Stir well and let simmer gently for 3–4 minutes until slightly thickened.
Add lobster
Gently add the chopped lobster meat. Cook for 2–3 minutes, just until heated through.
Season
Season with salt, pepper, paprika or red pepper flakes.
Stir in Parmesan cheese if using.
Finish & serve
Remove from heat and sprinkle with fresh parsley.
Serve immediately over pasta or rice.
Tips
Don’t overcook the lobster—it should stay tender and juicy
Add a squeeze of lemon juice at the end for extra brightness 🍋
Delicious with linguine, fettuccine, or jasmine rice
The Best Lobster Sauce
