Ingredients
Scale
- 3 - 1.4 lb. lobsters - body and claws (tails removed and grilled separately)
- 1/2 cup fresh parsley - finely chopped
- Pint of cherry tomatoes
- 2 tbs. capers
- 5 sun-dried tomatoes - chopped
- 2 red bell peppers - roasted and sliced
- 1 large onion - sweet or red - sliced thin
- 5 cloves of garlic - chopped
- 1/2 cup wine - red or white
- 28 oz can of crushed tomatoes
- 1 tsp. red pepper flakes
- 1 1/2 tsp. dried oregano
- 1 tsp. fresh ground black pepper
- 1 1/2 tsp. salt
- 1/4 cup freshly grated Romano cheese
- 3 tbs. olive oil
- Your favorite pasta
- Fresh Romano cheese for grating
Instructions
- Carefully, roast the red bell peppers over an open flame or if you do not have a gas stove it works to roast them in a dry cast iron frying pan. Scrape the char off the peppers and slice thin and set aside.
- Heat a sauce pot with olive oil.
- Add the sliced onion, sun-dried tomatoes and cherry tomatoes and saute until the onions soften and the tomatoes soften.
- Add the seasonings and garlic and saute for another minute or two.
- Add the crushed tomatoes, parsley, sliced peppers and wine and simmer on a gentle heat.
- Add the lobster claws and body, shell side up and continue to simmer on a gentle heat for an hour or longer, with a loose cover.
- Prepare the pasta as directed.
- Remove the lobster from the pot and place in a serving dish.
- Add the pasta to the sauce and toss.
- Serve with fresh grated cheese, fresh ground black pepper and a dash of red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 4-6
