This entry was posted on Sunday, September 16th, 2007 at 12:14 pm and is filed under Lobster. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 lobsters (about 1 ½ lbs. each)
- 2 tbs. chopped parsley
- 1 clove garlic, chopped
- 2 cups canned plum tomatoes
- ¼ cup olive oil
- ¼ tsp. crushed red pepper seeds
- 1 tsp. oregano
- Salt and pepper to taste
Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.
Spread open. The green and coral parts are edible, but be sure to remove the small sac just back of the head.
Crack large claws.
Place lobster cut side up in large flat baking dish. Set aside.
Pour olive oil in saucepan; heat; brown garlic 2 minutes. Add tomatoes, parsley, oregano, pepper seeds, salt, and very little pepper. Simmer 10 minutes. Pour sauce evenly over top of lobster. Bake in moderately hot oven about 20 minutes or until lobster meat is tender.
Serve very hot. Serves 4.