Recipe by myjo
"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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garlic clove, crushed
chopped fresh parsley
6 (6 ounce)
lobster tails, thawed
1 (28 ounce) can
1 (8 ounce) can
chopped fresh basil
salt and ground black pepper to taste
Tried this last night for dinner, only cut the cooking time down. Once lobster shells turn red the meat is done, that is when the lobster should be removed from pan. Other than that the flavor was great, my husband loved it.
Very good easy recipe, I followed it to the letter with just a little twist, I used 15oz of diced tomatoes (that's all I had in the cupboard) instead of 28oz crushed and for a little added flavor I substituted organic red pepper tomato soup for the tomato sauce (32 oz). I cook with fresh, all natural or organic ingredients so the flavors blended wonderfully and I also left the lobster in for the full cooking time to add to the flavor like the recipe stated. I will make this again; I made just a small handful of cappellini pasta and tossed it in the mix with the lobster meat right before serving, yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Lobster Tomato Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 123
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