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If you want to raise a simple steak night, this creamy lobster sauce is just the ticket. It’s smooth and rich with a sweet touch from fresh lobster. You'll have it ready in less than 15 minutes and it feels fancy without the fuss.
The first time I made this sauce was for a cozy dinner and it was such a hit, I’ve kept it as my go-to whenever I want to impress without the hassle.
Must-Have Ingredients
- Butter: for a rich base and to softly cook the garlic
- Chopped lobster: fresh or good frozen works, cut into small bits to spread sweetness all through
- Fresh parsley: chopped last for a pop of green and fresh flavor
- Heavy cream: to create a smooth and thick sauce, pick the creamy kind with high fat
- Minced garlic: adds a nice punch of flavor when cooked gently
- White wine: choose a dry but tasty kind like Sauvignon Blanc for a nice tang
- Salt and pepper: just enough to lift the flavor without hiding the lobster
Step-by-Step Cooking
Sometimes I swap the white wine for a splash of sherry to add a sweeter, nuttier twist. One time this sauce was the star and even skeptical steak fans were impressed.
Easy Storage Advice
Mix-Up Ideas
Great Pairings
Every time I whip up this lobster cream sauce, it adds a touch of effortless class to dinner. The rich sauce plus tender lobster turns any meal into a celebration and always brings smiles around the table.
Frequently Asked Cooking Questions
- → What lobster should I use for the sauce?
Use fresh or fully thawed cooked lobster meat since it stays tender and keeps that mild ocean flavor that works well with the creamy sauce.
- → Can I swap out the white wine in the sauce?
Absolutely, try dry vermouth or even a light white grape juice for acidity without overpowering the other flavors.
- → How do I get the seasoning right for the sauce?
Add salt and pepper a bit at a time and taste as you go so the flavor stays balanced and brings out the lobster nicely without being too salty.
- → Is heavy cream really needed here?
Heavy cream gives the sauce that rich, silky feel, but you can use half-and-half if you want it lighter. Just know it won’t be as thick.
- → What’s the trick to keeping the sauce from curdling?
Keep the heat medium, stir a lot to keep it smooth, don’t let it boil hard, and slowly mix the cream into the warm base.