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Lobster with Savory Tomato Cream Sauce
Serve over linguine. Enjoy!
Serves 4
4 Lobster Gram Lobster tails (6-7, or 8-10 oz. each)
4 cloves garlic
One 28 oz. can diced tomatoes, drained
3 Tbsp. butter, cut into separate tablespoons
½ tsp. salt
½ tsp. fresh ground pepper
½ cup dry white wine
1 cup heavy cream
Boil your tails until fully cooked. Once cooked, allow to cool until you can comfortably handle them. Remove the meat from the shell and cut into bite-size chunks. Set the tail meat aside. While cooking your tails, start your sauce. Melt 1 tablespoon of butter over medium heat in a large saute pan. Crush garlic into the melted butter and cook until tender, about 1 minute. Add tomatoes, stir and cover. Let cook for 5 minutes. Add white wine, salt and pepper. Stir and cover, cooking another 5 minutes. Pour in heavy cream and reduce heat to low. Simmer gently, stirring often for another 10 minutes if you like thinner sauce, or 15 minutes if you prefer thicker sauce.
Cut remaining 2 tablespoons of butter into small chunks and add to sauce, then let cook 5 minutes more. Stir often, combining completely. Add cooked lobster meat to sauce, stirring to coat each piece. Serve over pasta of your choice, or rice.
Also works well with shrimp or scallops. Now enjoy the fruits of your labor!
Enjoy!
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Also:
• Buy Scallops by the Pound
• Maine Lobster Meat
• Filet Mignon Steaks
More
recipes:
• Scallop Scampi
• Seafood Stew
•
Lobster
Scampi Recipe
• Scalloped
Lobster
• Lobster Mango Salsa
• Lobster Seafood Pie
• Lobster with Savory Tomato Cream Sauce
• Scallop Scampi
See also:
• Lobster
Fishing
• Lobster
Pictures
•
Seafood
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