Lobster Tomato Sauce Recipes

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LOBSTER IN TOMATO CREAM SAUCE



Lobster in Tomato Cream Sauce image

Lobster meat deserves some luxury and this recipe delivers. The tomato cream sauce is rich and luxurious and makes a perfect partner for tender lobster claws. If you have brandy on hand, use that instead of the wine for a sweet, oaky flavor that is marvelous with lobster. Serve this dinner over rice or pasta and grab a chunk of bread to mop up the extra sauce.

Provided by Dahn Boquist

Categories     Main Dish

Time 22m

Number Of Ingredients 16

2 tablespoons olive oil
4 tablespoons butter
1 yellow onion, diced
2 to 3 garlic cloves, minced
1 tablespoon tomato paste
1/3 cup white wine or brandy
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
freshly ground black pepper
3/4 cup heavy cream
1 cup shredded Parmesan cheese (plus more for serving)
12 ounces cooked lobster meat (from 2 pounds lobster claw shells)

Steps:

  • Heat the olive oil and butter in a skillet then add the onion. Saute the onion until it is soft then stir in the garlic and tomato paste.
  • Add the wine or brandy and simmer until the alcohol is almost completely reduced.
  • Add the tomato sauce, Italian seasoning, basil, sugar, salt, red pepper, and black pepper. Stir until well blended.
  • Add the cream and the cheese. Simmer for 2 to 3 minutes or until slightly thickened.
  • Stir in the lobster and cook for 1 to 2 minutes until the lobster meat is heated through.

Nutrition Facts : Calories 396 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 700 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

LOBSTER TOMATO SAUCE



Lobster Tomato Sauce image

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.

Provided by myjo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 1h35m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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 295.3 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, Sodium 891.4 mg, Sugar 2.3 g

LINGUINE WITH LOBSTER IN TOMATO SAUCE



Linguine With Lobster In Tomato Sauce image

Provided by Craig Claiborne

Categories     dinner, pastas, main course

Time 1h40m

Yield 10 servings

Number Of Ingredients 14

1/2 cup olive oil
1 tablespoon finely minced garlic
1 cup finely chopped sweet pepper, preferably red
7 cups crushed tomatoes
2 tablespoons finely chopped parsley
1 teaspoon dried hot red pepper flakes
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon dried oregano
2 tablespoons finely chopped fresh basil or half that amount dried
3 live lobsters, about 2 pounds each
1/4 cup Italian brandy
4 quarts water
1 1/2 pounds linguine

Steps:

  • Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
  • Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
  • Add the brandy to the sauce.
  • Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 11 grams, Carbohydrate 67 grams, Fat 15 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 2 grams, Sodium 2151 milligrams, Sugar 10 grams, TransFat 0 grams

PAPPARDELLE WITH LOBSTER, SPICY TOMATO SAUCE, AND MINT



Pappardelle with Lobster, Spicy Tomato Sauce, and Mint image

Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have it wrapped around the fork, you'll have a substantial, delicious bundle.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 1/2 pounds cooked lobster meat
1 1/2 cups extra-virgin olive oil
5 garlic cloves, minced
3/4 cup fresh lemon juice (3 to 4 lemons)
3 small dried red chiles, crumbled
Coarse salt
1 pound pappardelle
1/2 cup Tomato Sauce for Pappardelle with Lobster
Freshly ground pepper
3/4 cup fresh mint leaves

Steps:

  • Marinate lobster meat in oil, garlic, lemon juice, and chiles in a large nonreactive bowl 30 minutes.
  • Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Heat tomato sauce in a large skillet over medium-high heat until hot.
  • Add lobster, marinade, and pasta to skillet. Season with salt and pepper. Cook, tossing well, until pasta and lobster are heated through. Transfer to a serving dish, and scatter mint on top.

LOBSTER CROSTINI WITH BUTTERY TOMATO & CHAMPAGNE SAUCE RECIPE - (4.5/5)



Lobster Crostini with Buttery Tomato & Champagne Sauce Recipe - (4.5/5) image

Provided by ruthg

Number Of Ingredients 15

SAUCE:
3 large vine tomatoes
Pinch superfine sugar
6 tablespoons unsalted organic butter, divided
1 cup champagne, sparkling wine or Italian prosecco
Tabasco or Crystal hot sauce
Salt
Ground white pepper
Fresh lemon juice
CROSTINI:
1/2 cup Hollandaise sauce
Whole piece of tail meat from 1-pound lobster
1 small crusty white baguette, sliced
Fresh dill leaves, snipped
Freshly ground black pepper

Steps:

  • SAUCE: Cut 2 tomatoes in half and squeeze the seeds and juice into a small saucepan set over low heat. Cut the remaining tomato into very small pieces and add to the pot. Turn up heat to medium and cook for 2 to 3 minutes. Add sugar and 4 tablespoons butter and allow it to melt. Add champagne and simmer for 10 minutes. Pour mixture into a blender and blend until smooth. Pass blended mixture through a fine sieve into the same pot. Simmer over low heat until reduced by 2/3rd the original volume, about 40 to 50 minutes, until the consistency of tomato soup. Add remaining butter, a dash or two of Tabasco or Crystal hot sauce, and season to taste with a little salt and ground white pepper. You can also add a small squeeze of lemon if you like to brighten it up. CROSTINI: Cut lobster tail meat into small pieces. Lightly toast bread slices on both sides. Spread each slice with a teaspoon of hollandaise sauce and top with a lump or two of lobster meat. Drizzle with a teaspoon of the tomato champagne sauce and garnish with dill leaves. Season with a little black pepper and serve.

BROWN BUTTER LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE



Brown Butter Lobster Ravioli with Tomato Cream Sauce image

Fresh pasta dough (or wonton wrappers to keep things easy) filled with a simple but delicious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce.

Provided by Tieghan Gerard

Time 1h30m

Number Of Ingredients 20

3 lobster tails
1/4 pound uncooked shrimp, peeled and deveined
1 stick (1/2 cup) salted butter
2 cloves garlic, minced or grated
1/2 teaspoon crushed red pepper flakes, more or less to your taste
1/4 cup fresh parsley, chopped
1 teaspoon lemon juice + lemon zest
1/2 teaspoon kosher salt and pepper
1 cup (8 ounces) whole milk ricotta cheese
1 pound fresh pasta dough or 40 wonton wrappers
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1/2 yellow onion, chopped
4 cloves garlic, minced or grated
1 can (24 ounce) crushed san marzano tomatoes
kosher salt and black pepper
1 cup whole milk
1/4 cup freshly grated parmesan cheese, plus more for serving
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh basil, roughly chopped

Steps:

  • 1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. 4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through.5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.6. Divide the ravioli among bowls and spoon the tomato sauce over top. EAT and ENJOY!

Nutrition Facts : Calories 367 kcal, ServingSize 1 serving

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