Description
This creamy lobster sauce recipe combines succulent lobster meat with a rich blend of garlic, white wine, diced tomatoes, and heavy cream to create a luxurious sauce that elevates any dish. Perfect for serving over pasta or seafood, this sauce is easy to prepare in just 35 minutes.
Ingredients
Scale
Primary Ingredients
- 1 cup Lobster meat (Use fresh, cooked lobster for the best results)
- 2-3 cloves Garlic (Minced, adjust quantity to taste)
- 1/2 cup Dry white wine (Options include Sauvignon Blanc or Chardonnay)
- 1 cup Heavy cream (Creates a rich and velvety texture)
- 1 can (14.5 ounces) Canned diced tomatoes (Adds acidity and color)
Seasonings & Garnishes
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley or tarragon (For garnish, to taste)
- Red pepper flakes (For a spicy kick, to taste)
- Olive oil (for sautéing, approximately 1-2 tablespoons)
Instructions
- Heat Olive Oil and Sauté Garlic: In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden, being careful not to burn it.
- Add and Reduce White Wine: Pour in ½ cup of dry white wine, such as Sauvignon Blanc or Chardonnay, and increase the heat slightly. Allow it to simmer for 3-4 minutes until the wine reduces by half, concentrating the flavor.
- Incorporate Diced Tomatoes and Season: Stir in one can (14.5 ounces) of diced tomatoes. Season the mixture with salt and pepper to taste. Reduce the heat and let it simmer gently for 5-7 minutes to meld the flavors.
- Add Heavy Cream: Gradually mix in 1 cup of heavy cream, reduce the heat to low, and stir continuously for about 5 minutes until the sauce becomes rich and creamy.
- Fold in Lobster Meat: Gently fold in 1 cup of cooked lobster meat and warm it through for about 2 minutes, taking care not to overcook the lobster to preserve its delicate texture.
- Serve and Garnish: Serve the sauce immediately over your choice of pasta or grilled seafood. Garnish with fresh parsley or tarragon and sprinkle with red pepper flakes for a spicy kick, if desired.
Notes
- Use fresh cooked lobster meat for the best flavor; frozen lobster can be substituted if fresh is unavailable.
- Adjust the amount of garlic and red pepper flakes to suit your taste preference.
- For a thicker sauce, allow it to simmer a bit longer after adding cream, but be careful not to curdle it by keeping the heat low.
- This sauce pairs wonderfully with linguine, fettuccine, or grilled fish and shellfish.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days.
