Well, I have now tried this recipe two ways. The first time I planned to make it I could not find lobster, so I substituted steak (broil first till med. rare, dice, and add to sauce in the end). It was excellent.
The second time I did use lobster, and it is excellent both ways.
I would like to offer my suggestions for an even more enjoyable taste experience.
I used many more cloves of garlic called for, used extra buuter, and added fresh, chopped mushrooms.
I did not use the amount of cinnamon called for, as only a hint is what it needed. Just maybe 1/2 a teaspoon.
The most important ingredient I added, and someone is bound to thank me for this, is Sherry (Marsala can also be used). About a 1/4 cup of this truly completes the taste. It makes all the difference.
Also, only a few dashes of salt is needed. The 2 t called for I believe is way too much.
I also used a 28 oz sized can of Pureed Tomatoes, instead of diced, for a smoother sauce.
Can top with freshly grated parmesean.
I would love to read someone else's review who tried making this with the sherry, or substituting w/ a good cut of steak. I would hate to be the only one to savor this recipe with the additions.
Wonderful with a crusty bread and a caesar salad.
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