Name: Lobster Butter Sauce
Prep time: 2 min
Cook time: 8 min
Total time: 8 min
Yield: 8
Cuisine: American
Ingredients: ¼ cup unsalted butter (½ stick); Juice from ½ lemon; Sea salt, a small pinch (optional—skip if your butter is salted or your seafood is already seasoned); Lemon Butter: Zest from 1 lemon; Garlic Butter: 2 cloves garlic, finely diced; Spicy Butter: 1 teaspoon red chili flakes, ⅛ teaspoon cayenne pepper

If you ask me, nothing says treat-yourself-dinner like lobster with warm, melted butter. It’s one of those classic combos that never goes out of style. When I make lobster at home—usually tails because they’re easy to find—I always make sure there’s a good butter sauce to go with it.

Today I’m sharing my favorite ways to make a simple lobster butter sauce that you can customize to your taste. Whether you’re in the mood for plain, garlicky, lemony, or a bit of heat, I’ve got you covered.

My Lobster Memories (and Why Butter is Non-Negotiable)

I’ll admit it—I don’t get to Maine as often as I’d like. But those times I have? Eating lobster within minutes of being pulled from the ocean was an experience I’ll never forget. I still think about the little shacks near Bar Harbor where the lobster is so fresh you barely need to do anything to it.

But back home, I do my best with what I can find at the market—usually lobster tails. Whether I’m grilling them outside in summer or broiling them in the oven, one thing never changes: there’s always a pot of melted butter on the side.

It’s the easiest way to make lobster feel special, even on a weeknight.

What Is “Drawn Butter,” Anyway?

I get this question a lot. Drawn butter is really just melted butter. Some people clarify it (removing the milk solids), which gives it a cleaner look and a higher smoke point. But honestly? For lobster, I usually keep it simple.

In my kitchen, “drawn butter” is just butter melted gently with whatever seasonings sound good that day. Sometimes that’s all you need.

How I Make Simple Lobster Butter Sauce

This isn’t a complicated recipe—thankfully! Here’s how I do it every time.

Start with butter.
I like using good-quality unsalted butter so I can control the salt. Toss it in a small saucepan or a butter warmer. Keep the heat low and let it melt gently. No rushing here—you don’t want it to brown unless you’re intentionally going for that nutty flavor.

Optional: Skim the Foam.
If I feel like it, I’ll skim off the white foam on top. That’s the milk solids. This makes it look clearer, but honestly, I often leave them in because they taste fine and I’m not fussing for a fancy dinner party.

Four Ways I Flavor My Lobster Butter Sauce

Here’s where you get to make it your own. I switch it up depending on what else I’m serving or what mood I’m in.

1. Classic Plain Butter with Lemon
This is my standard. Once the butter melts, I add a squeeze of fresh lemon juice and a tiny pinch of salt. That’s it. The lemon brightens the rich butter without overpowering the sweet lobster meat.

2. Garlic Butter Sauce
If you want something bold, mince a couple of garlic cloves and toss them in the melted butter. Let it bubble gently on low heat so the garlic softens but doesn’t burn. Your kitchen will smell amazing.

3. Lemon Zest Butter
For even more citrus punch, stir in some finely grated lemon zest. It adds aroma and flavor without extra acidity, and I love using it when I have really fresh lemons.

4. Spicy Butter Sauce
If you like a little heat, add a pinch of cayenne or some red chili flakes. It gives the lobster a kick that’s fun for people who want something a little different.

Make-Ahead Butter Tips

When I’m prepping for a dinner with friends or family, I sometimes make the butter sauce early. I just melt it with the seasonings, let it cool, and pour it into a small container.

It keeps in the fridge for a week or so. If you’re really planning ahead, you can even freeze it in small portions. I love making a few different versions in advance so people can choose what they want at the table.

To reheat, I just warm it gently on the stove or in the microwave at a very low setting so it doesn’t separate.

More Ways I Use This Butter

Don’t just save this butter sauce for lobster. I use it on all kinds of seafood. It’s fantastic spooned over seared scallops or grilled shrimp. I’ve even used the garlic version over roasted vegetables or drizzled on grilled corn in summer.

Whenever I make this sauce, I try to make a little extra because I always find a use for it.

If you’re cooking lobster at home, give one (or all) of these butter sauces a try. It’s such an easy way to make dinner feel special without much work. And if you have a favorite twist you add to your melted butter, I’d love to hear about it. Happy cooking!

Yield: 8