It is rare to find this lobster dish in a restaurant that is affordable and chock full of lobster.
It was $23.00 for two large lobster tails and the canned tomatoes and fettuccine, I had in my pantry. My husband was a happy man last night!
2 frozen lobster tails, thawed
3 T olive oil, divided
½ t sea salt
½ to 1 t red pepper flakes (depending upon how spicy you like it)
¼ t fine ground black pepper
½ medium yellow onion, diced
2 cloves garlic, finely sliced or minced
½ t dried oregano (I used freeze-dried)
½ t dried basil (I used freeze-dried)
½ cup dry white wine
2 cups crushed Italian tomatoes, preferably San Marzano
Sea salt and freshly ground black pepper
½ lb fettuccine
2 T chopped Italian parsley
Extra-virgin olive oil, for drizzling
In a large skillet, add 2 cups cold water.
Bring to a boil and add 1 t sea salt.
Add lobster tails, cover with a lid and simmer 6 to 7 minutes.
Remove from skillet with tongs, and set aside to cool.
Save about ½ cup of the lobster cooking water and set aside.
In the same skillet, over medium heat, add 2 tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes.
Add the garlic, oregano, and basil and cook another minute.
Add the wine and crushed tomatoes and simmer over low heat for 15 to 18 minutes, until sauce slightly thickens.
Season to taste with salt and pepper.
Meanwhile, cook fettuccine in boiling salted water, until al dente, about 7 to 8 minutes.
Remove lobster meat from shells and chop into large pieces.
Add lobster and brandy or cognac to sauce and heat through. . .don't overcook.
Drain pasta and place back into the pan where you cooked the paste.
Add a ladle full of sauce to pasta and mix to combine.
Divide pasta between two warm pasta bowls.
Add some sauce with the lobster.
Drizzle with a little extra-virgin olive oil.
Garnish with parsley and serve.
Serves 2
