FOFF Lobster Lovers Sauce

by Joanne on August 30, 2012

Homemade red sauce with big chunks of lobster.  And if you cook a fresh lobster yourself, it will be even better.  Unfortunately for Ted, I vowed never to do it again.  BUT… not to fret because our local grocer offers fresh, thick chunks of lobster meat and, if you don’t mind waiting, they will cook the lobster for you.

Foff Lobster sauce2

This recipe will serve about 8 people, coupled with your favorite pasta.

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From Carla Vavala’s book Fusion of Food and Friends and posted by Tommy DeDona.

  • 2 cans, 28 oz. each, whole plum tomatoes
  • 1 1/2, 9 oz., plain tomato paste
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 5 cloves of garlic, minced
  • 2 slices of cheese (Munster, American…your choice)
  • 2 TBS chopped parsley
  • 1 tsp. dried oregano
  • 4 leaves fresh basil, chopped
  • 3 fresh lobsters (or 1 lb. of lobster meat) See THIS LINK for cooking fresh lobster
  • *I added additional shell fish by way of mussels to the sauce.
  • Pasta of your choice – cook according to box directions

In a food processor, add the tomatoes, paste, salt and pepper and pulse to desired thickness.

In a large pot, add the oil then stir in the garlic and cook gently until golden.

Add the sauce, then add 6 oz. water, more salt and pepper if needed.

Add cheese, parsley, oregano, and basil.  Bring to a boil then reduce to low and continue cooking while preparing lobster.

Boil water for pasta and cook. Serve sauce over pasta. Enjoy!

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The other day, we drove past a Red Lobster Restaurant.  Ted said “Never, ever will I eat at Red Lobster. Too much salt”.    I said it’s been ages since I’ve eaten at the chain restaurant but I used to enjoy it.  Besides, he was basing his opinion on what someone told us a few years ago.  Not sure I’ll ever convince him to give it another try.

Have you eaten at a Red Lobster lately?  What did you order? Was it good?

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