This cool and creamy Lobster Cake Sauce recipe has just enough tanginess, smokiness, and spice to pair with far more than lobster cakes. It’s fantastic with fries and other crispy finger foods, spread on sandwiches, and even with steak!
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This simple mayonnaise-based Lobster Cake Sauce is very similar to remoulade, but is extra creamy! It’s truly the best sauce for lobster cakes because of the sour cream, creamy horseradish, fresh lemon, and chives.
The flavor is pleasantly rich with a touch of lemony tang and a zesty, herbaceous zing.
You can also serve it with so much more than lobster cakes. It’s delicious with more crispy fried seafood recipes, like crab cakes, calamari, shrimp, and scallops.
For more flavorful sauces to serve with seafood, check out this list of 30+ Classic Sauces for Fish.
What is lobster cake sauce?
No two lobster cake sauce recipes are alike… You’ll find lobster cakes served in restaurants with different spins on remoulade sauce, tartar sauce, cocktail sauce, and aioli sauce for lobster cakes.
My version has the familiar tangy flavors of these classics and takes only 5 minutes to make. Consider doubling or tripling the ingredients because this sauce stores well, and you’ll want to put it on everything!
Ingredients needed
- Mayonnaise – Try to use full-fat mayo for the best flavor (like Hellman’s or Duke’s).
- Sour cream – Tangy sour cream elevates the base of the crab cake sauce. It’s also rich, creamy, and cooling, which perfectly complements smoky and spicy ingredients.
- Chives
- Paprika – Or, try one of these paprika substitutes.
- Horseradish – I like using creamy horseradish because it adds a distinct fiery flavor without overpowering the sauce. Use prepared horseradish for a more pronounced horseradish taste.
- Lemon – Fresh juice and zest add enough acidity to balance the creamy, herbaceous, smoky, and spicy flavors.
How to make it
It’s really easy. Just add all of the ingredients to a bowl and mix well to combine.
After mixing the ingredients, give the sauce a taste and adjust the flavors if needed. And that’s it!
Quick tip: Remoulade-style sauces like this will taste better if they’re left to chill in the fridge for 1 or 2 hours before serving. This gives the different dimensions of flavor time to mingle and merge into a rounded, full-bodied sauce.
FAQs
Technically, yes. But remember, lobster cake sauce made with store-bought mayo stays fresher longer. Lobster cake sauce made with homemade mayo will only last for about 2 or 3 days.
No, not really. The creamy horseradish brings heat, but as a whole, the sauce is mild. You may want to omit the horseradish or substitute it for pickle relish if you’re sensitive to spice.
Alternatively, turn up the heat and make a spicy lobster remoulade instead. Blend the ingredients with a couple of chipotle peppers or mix in a dash of hot sauce. A pinch of cayenne will also do the trick.
How to make ahead & store
As with all mayonnaise-based sauces, this sauce must also be stored in the refrigerator. It will keep in an airtight container for about 2 weeks.
Freezing your lobster cake dipping sauce is also an option, but some separation may occur during thawing.
More ways to use lobster cake sauce
The possibilities are endless. Get creative and use this sauce to complement salty, savory, spicy, and smoky foods. Apart from lobster cakes, here are a few more ways to enjoy it:
- Use it as a creamy dip for crunchy, dippable veggies. It’s delicious with zucchini fries, fried green beans, french fries, fried pickles, smashed potatoes, vegetable cakes, and fried mushrooms.
- Elevate seafood dishes, like crab-encrusted halibut, California rolls, baked salmon, Cajun shrimp, poached fish, crab cakes and salmon cakes.
- Spread on burgers, cheesesteak sandwiches, and lobster rolls.
- Use it as a condiment for prime cuts of steak, like prime rib and filet mignon.
More seafood sauce recipes
Did you try this simple sauce for lobster cakes?
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PS – Check out these 28+ best sides for lobster cakes too!
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Combine ingredients in a small bowl and stir to combine.
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After mixing the ingredients, give the sauce a taste and adjust the flavors if needed.
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For best results, let the sauce rest in the refrigerator for 1-2 hours before using to allow the flavors to meld together.
Add a couple chopped chipotle peppers or hot sauce to your remoulade.
Storing and freezing:
- This sauce will keep in an airtight container for about 2 weeks.
- You can also freeze this sauce for about 3 months, but some separation may occur during thawing.
Calories: 148kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 122mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg
