INSPIRED RECIPES


Lobster is a luxury fish in my house and one I use only this time of year on Christmas Eve. For this dish, our Crushed Summer Tomatoes add the perfect texture and flavor to the sauce
— Nonna, City Saucery Sauce Boss

Spicy Tomato Broiled Lobster

SERVES 2-4

Adapted from Heather Christo.


SummerTomato_Crushed.jpg
 

MADE WITH CRUSHED SUMMER TOMATOES

INGREDIENTS

4 lobster tails (about 1 lb each with shell)
3 Tbsp olive oil
kosher salt
3 Tbsp olive oil
½ red onion, minced
3 cloves garlic
1 tsp red pepper flakes
1 jar Crushed Summer Tomatoes
½ cup chicken broth
3 Tbsp fresh thyme
Kosher salt to taste
2 Tbsp olive oil for drizzling

PHOTO BY HEATHER CHRISTO

PHOTO BY HEATHER CHRISTO

PREPARATION

Preheat the oven to broil.

Prepare the lobster tails by cutting the tail open on the back with kitchen scissors. Clean the digestive tract from the center of the lobsters back (like when you devein a shrimp). Then gently lift the meat away from the shell everywhere but the tail. (For what I think is a brilliant step by step of this process, check this out.)

Add the lobster tails to a skillet or heavy pan. Drizzle the olive oil over the lobster and sprinkle with the kosher salt. Put the pan in the oven under the broiler. Set the timer for 10 minutes.

Meanwhile, in a large sauté pan. Add 3 tablespoons of olive oil and the red onion. Saute until soft and translucent- 5 minutes, and then add the garlic and the chili flakes. Cook for another 2-3 minutes.

Add the Crushed Summer Tomatoes and cook, stirring often about 5 minutes. Add the broth and simmer on low while the lobster finishes cooking. Season to taste with kosher salt.

When the 10 min are up, remove the skillet from the oven and spoon the tomato sauce into the pan and over the lobster. Add the fresh thyme leaves and return to the broiler for another 2 minutes.

Serve the lobster tails with lots of sauce over rice or risotto and enjoy immediately!


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