Seafood Pasta Sauce

I’m lucky to live in one of the most seafood rich markets in the world. We grow the best lobster, and the best mussels money can buy (Sorry, Belgium). With these blessings on our doorstep, you can bet our cooks have come up with some great ways of enjoying it. This seafood pasta sauce is great served as the filling on a simple lasagna or a penne bake. A sauce like this can instantly elevates a simple plate of plain cooked spaghetti to a full-fledged feast.

Seafood Pasta Sauce

Course: Kitchen Basics

Yield: 4 cups


  • 2 Tbsp butter
  • 1 shallot finely minced
  • 1 cup sliced mushrooms
  • 2 Tbs all-purpose flour or favourite GF substitute
  • 14 tsp salt
  • 18 tsp pepper
  • 18 tsp nutmeg
  • 14 tsp cayenne pepper
  • 12 cup chicken or vegetable broth
  • 34 cup milk (any fat percentage)
  • 14 cup heavy cream 35% fat or your market equivalent
  • 14 cup grated cheese Cheddar, Gruyere, Swiss etc
  • 12 cup cooked lobster cubed
  • 12 cup cooked shrimp diced
  • 12 cup seared scallops diced
  • 1 fresh lemon, juiced or 2 Tbsp bottled lemon juice
  • chopped parsley for garnish – optional


  1. Melt the butter in a heavy-bottomed pan over medium heat.
  2. When the frothing has subsided, add shallots and cook lightly until soft.
  3. Add mushrooms and continue to cook until the mushrooms release their moisture.
  4. Sprinkle flour over top the cooked vegetables and stir, allowing the flour to cook slightly and combine with the butter.
  5. Add the broth and stir, followed by milk. Stir well while the sauce thickens. Do not boil. Remove from heat once the sauce has thickened.
  6. Add cream and stir.
  7. Add the seasonings – salt, pepper, nutmeg, cayenne (or hot pepper flakes) and stir.
  8. Add the cooked seafood and stir gently enough to mix. Add lemon juice.
  9. Taste and adjust seasonings as required.
  10. When serving, reheat until hot over medium heat. Will keep in the fridge for 2 days.

Keep cooking and we’ll talk later.


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