13 Best Sauces To Dip Lobster In That Aren't Plain Butter

Sweet, succulent, tender lobster meat has a luscious flavor similar to crab, with a toothsome texture like jumbo prawns but is lighter, cleaner, and more decadent. Lobster often lands at the top of the list of high-end indulgent delicacies served alongside steak in a surf and turf on special occasions with a ramekin of clarified butter on the side. It's also at home in a Southern cajun lobster boil paired with sweet corn, crawfish, shrimp, and butter.

Deciding what type of lobster meat you want to enjoy is essential to your enjoyment. The meaty difference between spiny and Maine lobsters is that cold-water American lobsters will be sweeter and more tender than warm-water lobsters from the Caribbean. The sweetness is likely why the Maine lobster industry is the largest globally, worth over $500 million annually in Maine alone, (via Visit Maine).

The state showcases an array of offerings to highlight the rich and decadent flavors of the crustacean, from a lobster roll, pot pie, risotto, mac and cheese, and more. Though boiling or steaming whole lobster, cracking open the shell, scooping out the tender meat, and dunking it in clarified butter may be the easiest way to enjoy lobster, it isn't the only sauce that pairs with the succulent meat. We have compiled a delicious list of alternatives to make your lobster feasts complete.

Swiss-style cheese fondue is as good today as in the 1960s and '70s. At the time, diners would gather around communal fondue pots bubbling with gooey melted cheese paired with platers of bread, protein, and vegetables for dipping into the sauce. Then, like now, the most decadent option to include on the end of the fondue fork is lobster.

Though cheese and fish aren't a common pairing, the combination works well with the lobster due to the shellfish's delicate flavors combined with the nuttiness of the gruyere and the creaminess of fontina, enhancing the savory richness of the fish. The flavors remain balanced thanks to the addition of white wine, which adds a pop of acidity and freshness to the indulgently gooey cheese sauce.

We recommend steaming whole lobsters in their shells to prepare a classic cheese fondue, then, remove the meat from the body and cut it into 2-inch cubes to easily slide each bite-sized nugget onto the fork. Serve with chunks of toasted bread, roasted red potatoes, and peppery vegetables like radishes to cut through the decadence of the retro dish.

Your lobster roll is incomplete without the addition of mayonnaise. Combining mayo with lobster accentuates the sweetness of the shellfish, adding fatty richness to the luxurious crustacean. When deciding between the Japanese offering of Kewpie mayo and regular mayonnaise, Kewpie is hands-down our favorite. Kewpie mayonnaise is an uber-unctuous sauce that uses four egg yolks in every 500 grams of mayonnaise. The protein-packed yolks are savory and rich, making the spread thick, mouthwatering, and indulgent.

Kewpie then adds a layer of umami that accentuates its extra eggy richness. The umami note comes from including MSG, or monosodium glutamate, in the spread. MSG is a proven safe ingredient, delivering the fifth taste element of umami to the creamy spread's slightly sweet and sour flavors. The original Japanese version of Kewpie contains a flavor enhancer, whereas the American version does not. If you want the real thing, we recommend you read the label next time you buy Kewpie.

There is something so appealing about the combination of shellfish with classic cocktail sauce. The tangy, spicy sweetness of the ketchup-based sauce has been topping crustaceans and bivalves since the 19th century when a gold miner in San Francisco first put the combination together. The story goes that the miner took a shot of whiskey and then poured a raw oyster, Worcestershire, hot sauce, lemon, and ketchup into the glass, creating the first oyster shot.

The cocktail sauce name comes from the vessels used to serve the appetizer. During prohibition in the United States, cocktail glasses became the go-to vessel for serving the dish as glasses found an alternative use. The shrimp cocktail served in a coupe, wine, or martini glass was the ultimate start to any fancy dinner party.

The American condiment is perfect for lobster as its acidity from the lemon and tomato sauce and heat from the horseradish, and hot sauce will cut through the richness of the succulent lobster. The umami notes from Worcestershire add depth to the flavor combination. As cocktail sauce flavors are robust, overdoing a cocktail sauce can be a red flag. The purpose of any sauce is to complement, not overwhelm, so we recommend dipping sparingly.

Much like an aioli, dipping lobster in seasoned butter will enhance the sweetness of the shellfish, infusing flavor while boosting the tenderness of the moist meat. Creamy, rich butter is the ideal carrier for herbs and spices that dissolve into the spread. When we taste the combination, our mouths begin to water, sending waves of enjoyment from our tongues to our brains. Adding aromatic flavorings to the butterfat-filled condiment will enhance the tasting experience engaging our senses.

For instance, whisking a few drops of truffle oil into butter will give lobster an aromatic, earthy truffle-like flavor without overpowering the dish. Blending garlic and parsley with softened butter creates a simple three-ingredient garlic butter that will lift the lobster's mild taste. The herbaceous condiment adds a punchy savory, fresh element to the meat to create a well-rounded, satisfying bite of lobster.

In a classic beurre blanc sauce, white wine, vinegar, and shallots are simmered in butter, infusing acidity, and earthy oniony flavor into creamy whole butter. The resulting sauce is smooth, rich, and velvety, with a tangy bite that compliments the fish. Poaching lobster in a beurre blanc sauce is a traditional use of the sauce. It is also delicious when served on the side for dipping.

The Italian American dish fra diavolo has been a New York staple since 1908 when a restaurant in Little Italy served a spicy sauce atop spaghetti with lobster. Though other seafood like shrimp, clams, or mussels can take on the sauce, the original and best option will always be lobster.

Succulent lobster adds a delicate sweetness and mild shellfish flavor to the spicy marinara that layers tomato, olive oil, and oregano with fiery red pepper flakes. Adding the chili flakes provides notable intense heat in the dish, unlike any other Italian favorite.

Fra diavolo is a hands-on dish as the lobster traditionally comes to the table inside its shell, meaning you will likely get a little messy to enjoy fully. We recommend cracking the shellfish open and digging the flavorful, spicy meat out of the shell with your fingers. Thankfully, most restaurants still offer the attractive lobster bib to protect your shirt from becoming a tomato-splattered mess. If the thought of wearing your dinner is a little much and you prefer to dine without pasta sauce on your fingers, we suggest using the spicy marinara sauce as a dip for toasted lobster ravioli.

The origin of green goddess dressing dates back almost 100 years, when herbs, oil, and egg yolks were whisked together with umami-packed anchovies to create a savory fresh sauce for salads and vegetables at the Palace Hotel in San Francisco. The inspiration for the sauce came from the court of King Louis XIII, where it was served with grilled eel. Today, we prefer it with meaty grilled or steamed lobster tails.

Green goddess dressing combines fragrant herbs, like minty, lemony basil, oniony chives, and licorice-filled tarragon, adding a zesty zing to enhance the mild flavor and sweetness of the lobster. At the same time, the mayonnaise base brings creaminess to the tender, delicate meat.

Over the years, avocado has been substituted for mayonnaise, making the dressing slightly greener while enhancing the sauce's grassy, vegetal taste. We prefer including both mayo and avocado, ensuring the sauce has a velvety texture and loads of herbaceous flavor.