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Creamy Cajun Garlic Butter Lobster Sauce

Updated: Jul 9, 2021

Lobster, Crab, Shrimp, Clams, Mussels you name it, seafood is my favorite cuisine hands down. I've traveled all over the world and whenever I can try out new flavors and styles of seafood, especially lobster, I go for it. The one thing I can honestly say, is that when there is a sauce involved it absolutely can make or break the experience. So, it all comes down to the SAUCE!


Recently I was preparing lobster tails and decided rather than to create Lobster Alfredo like I intended to, to switch it up and make it quick and split the lobster tails and stick skewers inside to prevent them from curling. Once the lobster tails were plated I had a idea as I usually do when feeling creative.. I decided to add a little Alfredo sauce to the pan, throw in some cajun seasoning, garlic butter, parsley, salt, milk and dill weed. I didn't realize that at the end of this, It would be an absolute win! I posted it on Tik Tok (@DrFlavor) and within a could hours it had reached north of 40k views and people were commenting how much they loved it and sharing it. I had to share this with you and I hope you enjoy it!




Here's What's in The Sauce


Garlic Powder (season to taste) (I used about 2 Tbsp)

Paprika (1/2 Tbsp)

Unsalted Butter (1/2 stick)

Salt (1/2 teaspoon)

Parsley (1 Tbsp)

Garlic Butter (2 Tbsp)

Cajun Seasoning (2 Tbsp)

Alfredo Sauce (Pre-made from Jar or you can use heavy cream and make your own) (7oz)

Dill Weed (1/2 Tbsp)


The key is to balance your flavors so once you've combined all of these in your warm pan (maker sure pan is called a little and not real hot) and mix in the grease and flavors from the lobster you should have a creamy tasty sauce. Use more cajun seasoning for your desired spice tolerance.


I used four 6 oz lobster tails (split into 8) If you would like to know how to cook lobster tails on the stove top, check out my book, He's Got Flavor on page 41. Enjoy!

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