“This is a tribute to my sister Annie. She and I used to talk recipes all the time and she loved sharing her recipes with anyone who asked. Living a few states apart, we would have the phone to our ear with one of us in the middle of a recipe asking for help! I miss my dear Annie! She used to make me this lobster dish each time I visited her in Rhode Island. She was a superb cook who aimed to please! She knew this delicious meal was my answer every time she asked what I wanted her to cook for me! While making it, she’d turn around from the pot and say, “Okay, I just added my secret ingredient!” It took me several visits to realize she was just joking! There was no secret ingredient! But there was a secret technique! She said that the real secret is to let the flavor of the lobsters meld into the sauce for 24 hours before using it.
Lobster sauce is not hard to make at all and it is a delicacy you can create in your own kitchen instead of paying mega bucks at a restaurant for a small portion! I like lobster sauce this way in a plain sauce rather than a heavy cream sauce, which to me, overpowers the taste of the lobster. I want to taste the lobster, not the cream.
I can’t stress enough what a difference it makes to wait a day before using the sauce! Actually that rule is true for any fish sauce, soup, or bisque. This is yet another example where I always say the TECHNIQUE is more important than the recipe.
Do not be tempted to leave out the red pepper flakes, they are really important to the taste! Enjoy!”
2 tablespoons oil
1 teaspoon minced garlic
1 teaspoon black pepper
12 ounces tomato paste
1 cup tomato sauce
3/4 teaspoon salt
1/2 teaspoon red pepper flakes, more if desired
1- 1/2 pounds fettuccine, spaghetti, or pasta of your choice
3 live lobsters
1.Fill a large sauce pot with water and bring it to a boil. Using tongs, drop the lobsters into the boiling water and boil them for 10 minutes.
2. Drain, saving 2 cups of the lobster water. Set aside the cooked lobsters.
3. In another large sauce pot, sauté the garlic and black pepper in the oil for a few minutes until the garlic turns a light brown.
4. Add the tomato paste and stir it into the oil for about 5 minutes.
5. Add the tomato sauce, salt, and red pepper flakes, stirring until well-mixed.
6. Add the saved water and the cooked lobsters.
7. Simmer this for 15 minutes.
8. Let the lobster sauce cool for about one-half hour, and then refrigerate the lobster sauce for at least 24 hours for the flavors to meld.
9. When ready to serve, heat the lobster sauce while boiling a pot of salted water for the pasta.
10. Drain the pasta when done, and mix it with the hot lobster sauce.
Nutritional Information: Annie’s fettucine with Lobster Sauce
Servings Per Recipe: 6 Amount Per Serving: 1/6 of the recipe
Calories from Fat: 69
* % Daily Value *
* Total Fat 9g 13%
* Saturated Fat 1g 5%
* Cholesterol 73mg 24%
* Sodium 1493mg 62%
* Total Carbohydrates 100g 33%
* Dietary Fiber 7g 26%
* Protein 38g 69%
* Sugars 15g
* Vitamin A 19%
* Vitamin C 29%
* Calcium 9%
* Iron 31%
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.0