Lobster in Tomato Cream Sauce
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.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 yellow onion diced
- 2 to 3 garlic cloves minced
- 1 tablespoon tomato paste
- ⅓ cup white wine or brandy
- 1 15 ounce can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- freshly ground black pepper
- ¾ cup heavy cream
- 1 cup shredded Parmesan cheese plus more for serving
- 12 ounces cooked lobster meat from 2 pounds lobster claw shells
Instructions
- 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.
Notes
Be careful adding the alcohol, especially if you use brandy, as it is flammable. To avoid flames, remove the pan from the heat before pouring in the brandy.
Nutrition
Serving: 1 | Calories: 396kcal | Carbohydrates: 9g | Protein: 22g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 700mg | Fiber: 1g | Sugar: 4g
