We acquired this recipe from a friend of a friend, who wanted to do something out of the ordinary with her lobster. She is a self-proclaimed home gourmet, and we totally agree! All of our taste testers fell in love with the tangy richness of the dish, served over linguine. Enjoy!
4 lobster tails 4 cloves garlic 3 Tbsp. butter, cut into separate tablespoons One 28 oz. can diced tomatoes, drained ½ cup dry white wine ½ tsp. salt ½ tsp. fresh ground pepper 1 cup heavy cream
Boil your tails until fully cooked, following instructions on page 10. Once cooked, allow to cool until you can comfortably handle them. Remove the meat from the shell and cut into bite-size chunks. Set aside. While cooking your tails, start your sauce. Melt 1 tablespoon of butter over medium heat in a large sauté pan. Crush garlic into the melted butter and cook until tender, about 1 minute. Add tomatoes, stir and cover. Let it cook for 5 minutes. Add white wine, salt and pepper. Stir and cover, and let it cook for 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 lobster meat to sauce, stirring to coat each piece. Serve over pasta of your choice, or rice.
Also works well with shrimp or scallops. MMmmm - now enjoy the fruits of your labor! Enjoy!