Lobster in Tomato Sauce Recipe

Lobster in Tomato Sauce in a black baking tray.

5 from 1 vote

Lobster in Tomato Sauce Recipe

Lobsters fresh from the ocean are ready and waiting for your next feast; the biggest question - is how to prepare them. Lobsters in tomato sauce are one way.

Course Main Course

Cuisine American

Keyword lobster, paleo, recipe, sauce, tomato

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 394kcal

Cost 10

Ingredients

4 live lobsters
⅓ cup olive oil
2 onions chopped
1 carrot chopped
1 celery stalk chopped
1 clove garlic minced
3 to 4 ripe tomatoes
1 cup fish stock
½ cup white wine
2 tbsp. tomato paste
2 tbsp. ghee melted
3 tbsp. fresh parsley finely chopped
Sea salt and freshly ground black pepper

Instructions

Allow the lobsters to sit in the freezer for at least an hour prior to preparing the dish.
Blanch the tomatoes by placing them in a pot of boiling water for 30 seconds. Remove from pot and immediately place in cold water. Peel away the skin and remove the tomato core. Roughly chop the tomatoes.
3 to 4 ripe tomatoes
Remove the lobster heads and claws. Discard the head.
4 live lobsters
In a dutch oven over medium heat, cook the lobster (claws and tails) in the olive oil. Cook until the lobster turns pink. Cooking time depends on the size of each lobster.
⅓ cup olive oil
Remove the lobster and allow it to cool. Remove all the meat from the claws and discard the shells.
Sauté the onions and garlic in the dutch oven until onions turn golden brown, about 3 to 5 minutes.
2 onions, 1 clove garlic
Add the carrot and celery; cook until vegetables are tender, about 5 to 7 minutes.
1 carrot, 1 celery stalk
Add the chopped tomatoes, tomato paste, stock, wine, and season to taste; cook until the sauce comes to a boil, adjusting heat to medium-high if needed.
1 cup fish stock, ½ cup white wine, 2 tbsp. tomato paste, Sea salt and freshly ground black pepper
Reduce heat to a simmer, and allow the sauce to cook until it thickens.
Add lobster and claws to the pot and cook for about 10 minutes, stirring the sauce occasionally.
Finish with ghee and parsley over lobster and sauce.
2 tbsp. ghee, 3 tbsp. fresh parsley
Divide tomato sauce between plates and serve with a lobster tail on top.

Nutrition