Baked Lobster Italian Style

September 9, 2010

Baked lobster is a classic seafood recipe. For those who enjoy Italian cuisine, (and who does not), here is a  new twist on  baked lobster featuring a nice tomato based sauce. Serve your baked lobster dinner with your favorite angel hair pasta or linguine. And don’t forget your crusty bread. Buon appetito!

Baked Lobster Recipe

Baked Lobster Ingredients

1/4 cup olive oil
1 garlic clove
1/4 cup chopped peeled onions
1 No. 2 1/2 can tomatoes
1 tablespoon chopped parsley
1/4 teaspoon oregano
Red pepper
2 live lobsters 1 1/2 to 2 pounds each.
Or 2 lobster tails 8-10 oz. each.

1. Heat the olive oil in a saucepan; add garlic and onion; cook 5 minutes but do not brown. Add tomatoes, parsley, oregano, salt, and a pinch of red pepper. Simmer 20 minutes or until it thickens. Press through a sieve. Correct seasoning.
2. To kill lobsters insert a sharp knife where the tail and body shell comes together, cutting the spinal cord. Then turn lobster on its back; split from head to tail. Remove the small sac in back of the head and black vein in the body. Crack the claws.
3. Spread the 2 lobsters flat in a baking dish.
4. Preheat over to hot (425 F); pour sauce over lobsters. Bake 15-20 minutes. Makes 4 servings.


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