Lobster Sauce

Hello there,

Who’s ready for yet another sauce recipe??? This one is chock full of goodness and lots and lots of lobster. How could anyone possibly turn this recipe down?

I’ve been wanting to invent a blush-style lobster sauce for quite a while, and the other day I was inspired to whip it up…and I also had lobster on the tip of my tongue. It was bound to happen.

Unlike my other sauce recipes, this isn’t a large batch of sauce; it’s only a single batch. I know, it’s completely uncharacteristic of me. I added white wine for a bit of additional flavor. And, in typical Dana Sauce Tradition, I used Tuttorroso Crushed Tomato sauce – my favoriteeee!

I put this lobster sauce over raviolis I purchased from Pastosa Ravioli of Eltingville in Staten Island. I’m not kidding, the food here is ridiculous. You should really check out their selection of food. And a huge plus, they offer shipping! I should mention, this is NOT an Ad. I salivate over their food. It’s just THAT good. Their pasta selection is simply perfection.

I hope you enjoy this sauce. I promise lots of yummy noises from your family and friends if you whip this dish up for them!

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Ingredients

• 1 – 28 oz can crushed tomatoes

• 4 – 4 oz lobster tails, thawed and rinsed

• 1 Tbsp olive oil

• 3 tsp garlic powder

• 8 garlic cloves, roughly chopped

• 1 cup heavy cream

• 3/4 cup dry white wine (optional)

• 4 Tbsp butter

• 1 large shallot, roughly chopped

• 1 medium sweet onion, diced

• 20 fresh basil leaves

• 1 tsp dried basil

• 1 tsp sugar

• crushed red pepper, to taste (optional)

• salt and pepper, to taste

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Directions

• Defrost the 4 – 4 oz lobster tails.
• Split the four lobster tails in half length-wise.
• Remove the meat from four of the eight lobster halves. Rinse with cold water. Cut into bite-sized cubes. Set aside.
• Then with the remaining four shells, pull the meat away from the shell to separate it, then place the lobster meat back inside the shell.
• Chop the Onions, Shallot, and Garlic, and set aside.
• In a deep, wide sauce pan, add 1 Tbsp of Olive Oil, and heat on medium.
• Add the Shallot and Onions, and sauté until the onions are translucent.
• Add the Garlic, and stir for 1 minute.
• Lower the heat to medium-low.
• Add the crushed tomato sauce.
• Stir occasionally for approximately 5 minutes.
• Add 3/4 cup of Dry Red Wine.
• Add 20 basil leaves, 1 tsp dried basil, 1 tsp sugar, 3 tsp garlic powder, Crushed Red Pepper (optional). Stir well.
• Add four of the halved lobster shells (the ones you removed the lobster meat from) and sumberge in the sauce. Simmer for approximately 10 minutes.
• Remove the shells after ten minutes and discard.
• Add 1 cup heavy cream.
  Add 4 Tbsp butter.
• Simmer and stir occasionally for approximately 30 minutes.
• Taste before adding salt and pepper, then add to your preference.
• Add the four lobster halves and the lobster cubes.
• Simmer for approximately 7-8 minutes or until the lobster is done. Be careful not to overcook the lobster.

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Directions with step by step photos

• Defrost the 4 – 4 oz lobster tails.
• Split the four lobster tails in half length-wise.
  
• Remove the meat from four of the eight lobster halves. Rinse with cold water. Cut into bite-sized cubes. Set aside.
  
• Then with the remaining four shells, pull the meat away from the shell to separate it, then place the lobster meat back inside the shell.
  
• Chop the Onions, Shallot, and Garlic, and set aside.
  
• In a deep, wide sauce pan, add 1 Tbsp of Olive Oil, and heat on medium.
• Add the Shallot and Onions, and sauté until the onions are translucent.
  
• Add the Garlic, and stir for 1 minute.
• Lower the heat to medium-low.
• Add the crushed tomato sauce.
  
• Stir occasionally for approximately 5 minutes.
• Add 3/4 cup of Dry Red Wine.
• Add 20 basil leaves, 1 tsp dried basil, 1 tsp sugar, 3 tsp garlic powder, Crushed Red Pepper (optional). Stir well.
  
• Add four of the halved lobster shells (the ones you removed the lobster meat from) and sumberge in the sauce. Simmer for approximately 10 minutes.
  
• Remove the shells after ten minutes and discard.
• Add 1 cup heavy cream.
  Add 4 Tbsp butter.
  
• Simmer and stir occasionally for approximately 30 minutes.
• Taste before adding salt and pepper, then add to your preference.
• Add the four lobster halves and the lobster cubes.
  
• Simmer for approximately 7-8 minutes or until the lobster is done. Be careful not to overcook the lobster.