Anne Pizzi’s lobster sauce
Serves 10
1/4 cup olive oil
3 cloves garlic, crushed
8 lobster bodies
3 small lobster tails, uncooked
6 cans (28 ounces each) kitchen-ready tomatoes
1 can (28 ounces) tomato sauce
1/4 cup chopped fresh parsley
10 fresh basil leaves, chopped
1 teaspoon salt, or to taste
1/2 cup (1 stick) unsalted butter
1. In a stock pot, heat the oil and cook the garlic, stirring often, for 10 minutes.
2. Remove and discard the angel-shaped sacks in the heads of the lobsters. Remove meat from lobster tails, cut into bite-size pieces; refrigerate the lobster meat.
3. Add all the lobster shells to the oil and cook for 10 minutes, stirring. Add the tomatoes, tomato sauce, parsley, basil, and salt. Bring to a boil, lower the heat, and simmer, partially covered, for 2 hours or until the sauce has a rich lobster flavor.
4. Remove and discard the lobster shells. Taste for seasoning and add more salt, if you like. Strain the sauce to remove any bits of shell.
5. In a skillet, melt the butter and cook the lobster pieces, stirring often, for 7 minutes. Add the lobster to the sauce and serve over pasta. 