- 1/4 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
- 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.
04/18/2018
recipepes.com
Lobster Tomato Sauce, recipe
PT15M
PT1H
5
455 calories
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