Lobster Tomato Sauce recipe

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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

Nutrition Info

295.3 calories
carbohydrate: 15.1 g
cholesterol: 101.4 mg
fat: 13.7 g
fiber: 3.4 g
protein: 29.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 891.4 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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