Tender chunks of lobster claw meat stirred into a rich and luxurious tomato cream sauce is deluxe comfort food!
Lobster in Tomato Cream Sauce is an elevated, upscale recipe that delivers on every level– it is comforting, flavorful, and every bite tastes grand, whether it is spooned over rice or served with pasta. Just don’t forget a side of crusty bread to mop up that delightful sauce!
This is a lobster sauce for pasta, rice, quinoa, etc.! It’s a versatile tomato cream sauce that just works, and the lobster adds an element of luxury. Try it with our basil lime rice.
Our Lobster in Tomato Cream Sauce is:
- Hearty and wholesome
- Gluten-free and low-carb (serve with favorite low-carb side of choice!)
- Creamy and luxurious
- Ready in under 30 minutes!
How to make Lobster in Tomato Cream Sauce:
This recipe calls for cooked lobster claw meat, which is added in at the very end. The tomato cream sauce is a combination of simple ingredients that you most likely already have.
And one note about the white wine- if you have brandy on hand, swap it in for the wine for a sweet, oaky flavor that is simply marvelous when paired with lobster.
- Olive oil and butter
- Yellow onion, diced
- Garlic cloves, minced
- Tomato paste
- White wine or brandy
- Canned tomato sauce
- Italian seasoning and dried basil
- Salt and freshly ground black pepper
- Crushed red pepper flakes
- Heavy cream
- Parmesan cheese, shredded
- Cooked lobster meat (from two pounds lobster claw shells)
The (very easy!) process:
- Sauté the onion and garlic: In a large skillet, heat the olive oil and butter then add the onion. Sauté until it is soft, then stir in the garlic and tomato paste.
- Add the alcohol and seasonings: Pour in the wine (or brandy) and simmer until the alcohol has almost entirely reduced. Stir in the Italian seasoning, basil, sugar, salt, red pepper flakes and black pepper.
- Simmer: Pour in the cream and add the cheese. Stir until well blended. Simmer the tomato cream sauce for 2 to 3 minutes or until it thickens a little bit.
- Add the lobster meat: Stir in the chunks of lobster and cook for another 1-2 minutes or until the lobster meat is heated through.
- Serve: Spoon the lobster in tomato cream sauce over your side of choice and enjoy!
A quick note about adding the alcohol… We recommend pulling the pan off the heat when pouring it in, especially if using brandy. This will help prevent any flames. Simply return the pan to the stovetop afterward.
Easy, right? The extra tender lobster meat elevates this simple tomato cream sauce recipe. And it’s a breeze to make!
What to Serve with Lobster in Tomato Cream Sauce:
We’ve lightly touched on a few side possibilities, but here are some specific recommendations:
- Rice– Any kind will do! Brown rice, white rice, black rice, etc.! This versatile tomato cream sauce pairs really well with rice for a lighter, gluten-free comfort dish.
- Pasta– Spaghetti, linguine, rigatoni, orecchiette… pick your favorite pasta for a delicious and elegant meal for any occasion.
- Garlic bread- No Italian lobster sauce is complete without a side of garlic bread! Or try our No-knead Rosemary Bread for a rustic loaf with a soft center and crisp crust.
More Lobster Recipes to Enjoy:
If you love our lobster in tomato cream sauce recipe (and want some more lobster recipe inspiration!), check out a few of our favorites from the blog archives:
- Lobster Pasta with Creamy Garlic Sauce
- Broiled Lobster Tails
- Steak and Lobster Sandwich on Garlic Bread
Winner, winner lobster dinner! 😉 Our lobster in tomato cream sauce is incredibly delicious and super satisfying! It’s an all-seasons lobster recipe the whole family will love and it feels extra special too.
Plus, let’s be honest. Whenever lobster is involved, you know it’s going to be good!
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SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Moroccan Lamb Meatballs in Spicy Tomato Sauce: An infusion of delicious flavors that make a perfect appetizer! These Moroccan lamb meatballs and tender with a touch heat and drenched in a delicious tomato sauce.
- Spanish Romesco Seafood Stew: This seafood stew is inspired by Spain’s version of cioppino! Spicy chorizo, shrimp, scallops and mussels swim in a rich sauce, finished off with broiled Pacific cod.
- Seafood Lasagna: A delicious mix of tender seafood served lasagna-style, layered between pasta and a creamy béchamel sauce. SO. GOOD.
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- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 yellow onion, diced
- 2 to 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/3 cup white wine or brandy
- 1 (15 ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- freshly ground black pepper
- 3/4 cup heavy cream
- 1 cup shredded Parmesan cheese (plus more for serving)
- 12 ounces cooked lobster meat (from 2 pounds lobster claw shells)
- 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.
- Add the wine or brandy and simmer until the alcohol is almost completely reduced.
- Add the Italian seasoning, basil, sugar, salt, red pepper, and black pepper. Stir until well blended.
- Add the cream and the cheese. Simmer for 2 to 3 minutes or until slightly thickened.
- Stir in the lobster and cook for 1 to 2 minutes until the lobster meat is heated through.
Be careful adding the alcohol, especially if you use brandy. We recommend removing the pan from the heat before pouring the brandy in to prevent flames.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 115mgSodium: 700mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 22g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.