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Lobster Tomato Sauce

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myjo

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  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

Beth
5
7/25/2012

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.

Mehelemrick
1
3/30/2014

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!