Name: Best Lobster Sauce
Brand: 2sistersrecipes.com
SKU: 2sistersrecipes-com-3
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Best Lobster Sauce

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Skip to contentIn a large deep skillet, add 4 tablespoons olive oil and garlic slices on medium heat.When the oil is hot, add the lobster tails, face down. Toss in the 3 tablespoons of butter, and crushed red pepper flakes. Cook the lobsters for about 2 minutes, then flip them over. And continue to cook them for an additional 5 minutes, turning them often. 3. Next, pour in the white wine, cover with a lid and simmer for about 1 to 2 minutes. The dark shells of the tails will start to turn bright red, and the flesh will turn translucent to opaque-white-ish color. Turn off the heat.4. Use kitchen tongs to remove the lobster tails and transfer them to a nearby dish or cutting board to cool a little.5. Open the shells and use a fork and knife to help you to remove the lobster meat from their shells, and discard them. Cut the lobster meat into smaller chunks, bite-size pieces. Set them aside on the cutting board. Toss into the same skillet the chopped tomato and freshly chopped parsley and sea salt. Turn back on the heat. Stir and cook the tomato, for about 1 to 2 minutes.Add into the skillet, additional 2 tablespoons of butter, and the remaining 2 tablespoons of extra virgin olive oil, along with the cayenne pepper, and paprika. Pour in a splash of chicken broth, and add in some tomato paste. Cover with a lid, and simmer on low heat for about 2 to 3 minutes. Toss back in the chunks of lobster meat and simmer for additional 2 minutes, until the lobster meat is fully cooked and turned white. Turn off the heat. Taste the sauce, and adjust the seasonings with salt and pepper flakes to your preference. The sauce is now ready to serve over your favorite pasta or rice.In the meantime, toss your favorite pasta into a pot of boiling water, and toss 1 teaspoon of salt into the boiling water. Toss in your spaghetti or linguine. Cook the pasta until it's tender to the bite, al-dente. Reserve one ladle full of pasta water (about 1/3 cup), and pour it into the lobster sauce. Then drain the pasta.Serve into individual pasta bowls and spoon of the lobster sauce over the pasta and serve immediately.Serves 4 to 6The nutrition facts do not include the pasta, only the lobster sauce.This recipe turned exquisite! My wife and I enjoyed it so much … she tossed in some parmesan cheese into the sauce. We loved it, thanks. Will make again.ReplyThis was an outstanding recipe.. I only added a tablespoon of honey to sweeten it.Thank you for a winner. Next time, the only thing I will add is more lobster.All the bestReplyWould love to know if adding cream to this would work. We love creamy sauces. What do you think?ReplyHow do the instructions change if your lobster is not in the shell? Trying to find a way to use up ButcherBox lobster…ReplyThis dish is amazing. It’s restaurant quality. I did not add the tomato paste though as I didn’t want to hide the wonderful flavor of the lobster. I did add fresh spinach right at the end and I made fresh pasta.ReplyIts not something I would make again but it was pretty darn good, thanks all the same. Best of luck!ReplyLooks delicious!ReplyIs it possible to clean the frozen/thawed lobster tails the day before ? I want to make this for Christmas dinner .ReplyJust made it!!! It was delicious I did add shrimp too. The only thing I would’ve love to change is less Tomato Paste other than that I’d recommend it to anyone to try it.ReplyWhat an incredible recipe! We used this but added some shrimp and scallops to the mixture. Needless to say there were no leftovers and EVERYBODY wanted the recipe. Thanks for posting this one!ReplyThis might be a silly question, but what white wine would you recommend? Thank you!ReplyHad a quick question on your recipe I looked it up and love how easy it looks my only concern is being allergic to tomatoes will it be ok to skip them or what should I do to substitute for them also can I use other forms or lobster like just the meat that’s already out of the shellReplyi love lobster but it’s super expensive so i think i will just drool over your recipe instead 🙂ReplyOHHHHHHHHHHH my goodness ,,,, it really looking amazingyou made my day ,,,,,,am so foody personam tried it last night ,,,,,,,,, its supper yummythank youReplythis sounds divine! i love lobster; if only hubby did too.ReplyThis looks amazing! I’ve actually been craving lobster lately 🙂ReplyOh my goodness! If I could get that much fresh lobster, I would just eat this like a soup! Forget the pasta!ReplyWe believe the kitchen is the center and the heart of the home. It’s where we cook, eat, and unwind with family and friends, creating memorable traditions! Read MoreClick HERE to Sign Up for our Recipes!Skip to Recipe

Skip to contentIn a large deep skillet, add 4 tablespoons olive oil and garlic slices on medium heat.When the oil is hot, add the lobster tails, face down. Toss in the 3 tablespoons of butter, and crushed red pepper flakes. Cook the lobsters for about 2 minutes, then flip them over. And continue to cook them for an additional 5 minutes, turning them often. 3. Next, pour in the white wine, cover with a lid and simmer for about 1 to 2 minutes. The dark shells of the tails will start to turn bright red, and the flesh will turn translucent to opaque-white-ish color. Turn off the heat.4. Use...

Best Lobster Sauce

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