A sauce perfect for any pasta. This recipe uses a whole, steamed lobster. View a tutorial on the best way to remove meat from a lobster to brush up on the method.

Lobster Cream Sauce with Maine Lobster


  • 1 lobster
  • 4 tablespoons olive oil
  • 1/2 fennel bulb, chopped
  • 1/2 onion, chopped
  • 3 garlic cloves
  • 3/4 cup fish stock or clam juice
  • 1/4 cup brandy
  • 2 cups cream
  • 1 tablespoon tomato paste
  • Salt and pepper to taste


For the Lobster
  1. Steam the lobster. Remove the meat from the tails and claws; chop. Reserve the meat and the shells separately.
For the Sauce
  1. Heat a stock pot over medium high heat and add in the olive oil. Cook the fennel and onion until lightly browned, and then add in the garlic. Cook for a minute more.
  2. Add in the lobster shells and cook for another minute. Add in the fish stock or clam juice and the brandy. Stir everything well and bring to a boil. Reduce heat, then simmer slowly until the liquid has been reduced by half.
  3. Strain the liquid into a new saucepan, pressing down on the shells to extract as much liquid as possible from them.
  4. Add in the cream and tomato paste, and bring to a boil. Reduce heat and reduce until the liquid has been reduced by half.
  5. Season with salt and pepper, and stir in the reserved chopped steamed lobster. Serve.
Dana Point Fish Company is "hook up to plate up."