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Lobster night doesn’t need to be a production. This silky tomato cream sauce comes together fast. No shell-cracking, no seafood stock, no drama.

Just butter, garlic, a splash of wine, and tender lobster tucked into a rich, spicy-smooth sauce that hugs every bite of pasta or rice. It’s dinner in 30 minutes.

Lobster chunks in a creamy tomato sauce, stirred by white spoon.
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If you’re after a different take on lobster and cream sauce, check out our lobster ravioli sauce.

Here’s Why This Lobster Cream Sauce Recipe Works

No shelling drama: Start with pre-cooked lobster meat and skip the mess. This one’s all flavor, no fuss.

Balanced richness: The tomato sauce adds tang, the cream smooths it out, and the parmesan pulls it all together.

Built-in depth: Tomato paste, garlic, and wine (or brandy) bring savory complexity that tastes way more labor-intensive than it is.

Flexible pairing: Toss it with pasta, spoon it over polenta, or mop it up with our homemade rosemary bread. It’s a sauce that gets along with everyone.

Overhead view of lobster and sauce ingredients arranged in bowls and plates.

Recipe Tips

Deglaze: Simmer the wine or brandy until nearly evaporated. This burns off the harsh alcohol and leaves just the good stuff behind.

Don’t rush the onions: Sauté until soft and golden. This builds the flavor base and makes the sauce taste slow-cooked.

Add cream off the boil: Let the sauce cool slightly before stirring in cream to prevent curdling.

Use good parmesan: Pre-grated won’t cut it here. Freshly grated cheese melts better and boosts the umami.

Lobster in tomato sauce with broccoli, lemon wedges, and parsley garnish.

Want more ways to enjoy lobster? Try our grilled lobster tails or this Lobster Pasta in Garlic Sauce for a different spin.

Fork holds creamy lobster claw over plate with lobster, sauce, herbs, broccoli.

Comfort Food, Dressed Up

This lobster in tomato cream sauce hits all the right notes; savory, creamy, just enough heat, and totally luxurious. It’s fancy without trying too hard.

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Lobster stew over rice with broccoli, lemon wedges, and parsley garnish.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
4.50 from 48 votes

Lobster in Tomato Cream Sauce

By Dahn Boquist
Lobster meat deserves some luxury and this recipe delivers. The tomato cream sauce is rich and luxurious and makes a perfect partner for tender lobster claws. If you have brandy on hand, use that instead of the wine for a sweet, oaky flavor that is marvelous with lobster.
Serve this dinner over rice or pasta and grab a chunk of bread to mop up the extra sauce.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings
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Ingredients 

  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • ⅓ cup dry white wine, or brandy
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • ground black pepper
  • ¾ cup heavy cream
  • 1 cup grated parmesan cheese, plus more for serving
  • 12 ounces cooked lobster meat, from 2 pounds lobster claw shells

Instructions 

  • Heat the olive oil and butter in a skillet then add the onion. Saute the onion until it is soft then stir in the garlic and tomato paste. 
    Adding garlic and tomato paste to the skillet.
  • Add the wine or brandy and simmer until the alcohol is almost completely reduced. 
    Deglazing the pan with wine.
  • Add the tomato sauce, Italian seasoning, basil, sugar, salt, red pepper, and black pepper. Stir until well blended. 
    Stirring in the tomato sauce and seasonings.
  • Add the cream and the cheese. Simmer for 2 to 3 minutes or until slightly thickened. 
    Adding cream and cheese to the tomato sauce.
  • Stir in the lobster and cook for 1 to 2 minutes until the lobster meat is heated through. 
    Stirring in the lobster meat into the tomato sauce.

Notes

Cooking with alcohol: Be careful adding the alcohol, especially if you use brandy, as it is flammable. To avoid flames, remove the pan from the heat before pouring in the brandy.
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. 
Reheat gently on the stove over low heat, stirring often. 

Nutrition

Serving: 1, Calories: 396kcal, Carbohydrates: 9g, Protein: 22g, Fat: 28g, Saturated Fat: 15g, Polyunsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 700mg, Fiber: 1g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.50 from 48 votes (48 ratings without comment)

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6 Comments

  1. Tempestt says:

    I have used this recipe many times, and it’s easily a favorite! I few months ago I scoured the internet for a lobster cream sauce and knew exactly what I desired. From the recipe list alone, I knew this was gonna be good! I add andouille sausage and pour it over fried catfish and creamy grits for an amazing soul food Sunday brunch!

    Reply
    1. Dahn Boquist says:

      Oh, that does sound like some delicious comfort food. Thanks for the comment.

      Reply
  2. Jacklyn Frazitta says:

    You forgot to add the step where you put in the tomato sauce.

    Made it tonight and it is DELICIOUS!! Thanks a million for the recipe!

    Reply
    1. Dahn Boquist says:

      Thank you for catching that! I added the tomato sauce. Thanks for your comment.

      Reply
  3. angiesrecipes says:

    o my…my mouth is watering terribly! I would have never thought of pairing lobsters with tomato sauce. When we have lobsters, I always steam them to get the pure flavours of them. Now seeing how yours turned out, I can’t wait to try it!
    angiesrecipes
    http://angiesrecipes.blogspot.com

    Reply
    1. Dahn Boquist says:

      I hope you like it, thanks Angie

      Reply