One another gem from grandma Puglia! A rich and delectable tomato sauce is infused with the flavor of lobster from the shell. You can either serve the lobster meat separately or remove it and add it to the sauce. Over linguine, please.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup olive oil
- 1 onion, chopped
- 1 small garlic clove, crushed
- 1 tablespoon chopped fresh parsley
- 6 (6 ounce) lobster tails, thawed
- 1 (28 ounce) can crushed tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons chopped fresh basil
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
- Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
- Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
- Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 3 g |
| Sodium | 891 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this for the past three Christmas Eves and my entire family raves about it all year!!! I follow the recipe exactly and it is delicious!
This recipe was delicious, the lobster flavor definitely came through in the end with good, solid flavor. I started the recipe and wasn’t sure where it was going to end up since the recipe offered two suggestions for the lobster itself. The only addition I made was to add some tomato paste to thicken up. No need to read further the recipe works completely as is. Couple of thoughts – First I used shears to cut the bottom of the lobster tails before cooking with two thoughts in mind. First it will let some more lobster seep into the sauce, second, I am going to have to open the lobster tail at some point so this was a good place to start. Then I followed the recipe completely but pulled the lobster tails out about 45 min during the simmering. I stirred and pressed the sauce and added two Tablespoons of Tomato Paste to thicken it up. I cut the tops of the shells and pulled out the meat. I cubed the lobster meat and put it back in the sauce for the remainder of time. Again the recipe works great as written these were just some observations.
Very good easy recipe, I followed it to the letter with just a little twist, I used 15oz of diced tomatoes (that’s all I had in the cupboard) instead of 28oz crushed and for a little added flavor I substituted organic red pepper tomato soup for the tomato sauce (32 oz). I cook with fresh, all natural or organic ingredients so the flavors blended wonderfully and I also left the lobster in for the full cooking time to add to the flavor like the recipe stated. I will make this again; I made just a small handful of cappellini pasta and tossed it in the mix with the lobster meat right before serving, yum!
Tried this last night for dinner, only cut the cooking time down. Once lobster shells turn red the meat is done, that is when the lobster should be removed from pan. Other than that the flavor was great, my husband loved it.