California Central Coast Recipes
Spaghetti with Savory Lobster Sauce
Spaghetti with Lobster Sauce is a savory lobster sauce that's VERY elegant and very festive. It reminds me of the kind of dinner served on Christmas Eve when we were abstaining from meat prior to the Christmas Eve Mass. This recipe would also be very festive and elegant as a pasta course for a New Years Eve dinner party. This version is more savory than spicy, but you can spice it up or tone it down as you like depending on your preferences.
Now with the low price of lobster due to the economy, it's the perfect time to make this!
Good companions for this dish are some of our The Ultimate Garlic Bread
, fresh green salad and of course some rustic red wine.
Preparation time: 15 minutesCooking time: 1 hour
The Lobster sauce
4 Tablespoons Extra-virgin olive oil
1 medium white onion , chopped
4 Large cloves Garlic , chopped
1/4 teaspoons Crushed Red Pepper Flakes (Optional)
3 cups Basic Homemade Tomato Sauce
1/2 cup Italian parsley , chopped
Salt to taste
Freshly cracked Black pepper
2 Six ounce Lobster Tails
6 ounces Dry Spaghetti
1 Pour the olive oil into a large nonreactive Dutch oven or large saucepan and heat over medium-low heat. Add the onions and saute until softened. Add the garlic and red pepper flakes and continue to saute until garlic is fragrant.
2 Add in the Basic Homemade Tomato Sauce. Be sure to pick up the onion-garlic mixture and disburse it throughout the sauce. Turn the heat up to medium and simmer, stirring often.
3 Add in the Italian parsley and stir. Add in the salt and pepper. Stir well and bring to a low simmer. Turn down the heat but continue to maintain the sauce at a low simmer. Let the sauce cook down for at least 30 minutes until the sauce has thickened a bit.
4 Add in the lobster tails and continue to cook until lobster tails are cooked and fragrant.
5 Meanwhile, fill a large stockpot full of hot water and bring to boiling over high heat. Add a tablespoon of salt to the boiling water and stir to disburse. Add in the pasta and cook until al dente or follow package instructions.
6 When pasta is done, portion out onto dinner plates. Top each mound with a generous ladle of sauce and one lobster tail. For accent, sprinkle with some chopped parsley for garnish.
7 Serve immediately.
A robust young California Zinfandel would be an excellent choice for this meal.