Lobster Tomato Sauce

2
myjo 1

"Another one of grandma Puglia's treasures! The lobster flavor from the shell infuses into a rich and delicious tomato sauce. You may remove the lobster meat and add to the sauce or serve separately. Serve over linguine."

Ingredients

1 h 35 m servings 295 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large saucepan over medium heat.
  2. Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
  3. Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
  4. Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
  5. 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.
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Reviews

2
  1. 2 Ratings

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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...

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 flavo...