Name: Best Lobster Sauce
Total time: 40 min
Ingredients: 1 tablespoon butter: The perfect base for this creamy sauce. Butter adds richness and flavor, making the sauce feel decadent.; 1 small shallot, finely chopped: Adds a subtle sweetness and mild onion flavor.; 2 cloves garlic, minced: Because everything is better with garlic!; 1/2 cup dry white wine: This will help deglaze the pan and add a hint of acidity to balance the richness of the sauce.; 1 cup heavy cream: This gives the sauce its signature creaminess.; 1 cup lobster meat, chopped: The star of the show! You can use cooked lobster or lobster meat from a can if fresh isn’t available.; 1/2 cup lobster stock or seafood stock: Adds that deep, savory flavor we all love in lobster sauce.; Salt and pepper, to taste: For seasoning.; 1 tablespoon fresh parsley, chopped: For garnish and a pop of color.

Ingredients

Scale

1 tablespoon butter: The perfect base for this creamy sauce. Butter adds richness and flavor, making the sauce feel decadent.
1 small shallot, finely chopped: Adds a subtle sweetness and mild onion flavor.
2 cloves garlic, minced: Because everything is better with garlic!
1/2 cup dry white wine: This will help deglaze the pan and add a hint of acidity to balance the richness of the sauce.
1 cup heavy cream: This gives the sauce its signature creaminess.
1 cup lobster meat, chopped: The star of the show! You can use cooked lobster or lobster meat from a can if fresh isn’t available.
1/2 cup lobster stock or seafood stock: Adds that deep, savory flavor we all love in lobster sauce.
Salt and pepper, to taste: For seasoning.
1 tablespoon fresh parsley, chopped: For garnish and a pop of color.

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Instructions

Sauté the shallots and garlic: In a large skillet or saucepan, melt the butter over medium heat. Once the butter is melted and slightly bubbly, add the finely chopped shallots and sauté for about 2-3 minutes until they become soft and translucent. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic; it can turn bitter.
Deglaze the pan with wine: Once the shallots and garlic are cooked, pour in the dry white wine. Stir to loosen any bits stuck to the bottom of the pan (that’s all flavor!). Let the wine simmer for about 2-3 minutes to reduce slightly and allow the alcohol to cook off. You should be left with a tangy base to your sauce.
Add the lobster stock and cream: Now, pour in the lobster stock (or seafood stock if you’re using that) and the heavy cream. Stir everything together and bring it to a gentle simmer. Let the sauce cook for about 5-7 minutes, stirring occasionally, until it thickens up. You want the sauce to be nice and creamy, but not too thick—it should be pourable.
Add the lobster meat: Once your sauce has thickened to the right consistency, add the lobster meat. Stir to combine and let the lobster cook in the sauce for 3-5 minutes, just until it’s heated through. If you’re using fresh lobster meat, you may want to break it up into bite-sized pieces before adding it to the sauce.
Season to taste: Taste your sauce and season with salt and pepper. If you like, you can also add a little extra splash of white wine or a squeeze of lemon juice to brighten up the flavors. Stir everything together and let the sauce simmer for another 1-2 minutes.
Garnish and serve: Once the sauce is perfectly creamy and seasoned, remove it from the heat. Sprinkle with freshly chopped parsley for a bit of color and freshness.

Nutrition

Serving Size: 4
Calories: 400