By David Harbilas
This may sound like a fairly simple dish, and it is except that it doesn’t quite account for the effects that lobster have on a simple roasted tomato sauce.
This sauce is a combination of plum and globe tomatoes, so the result is a slightly chunky, slightly smooth sauce that lends itself well to pasta preparations.
In this case, the lobster can be shelled entirely and tossed with pasta, or it can be served as it is and napped with the sauce.
Either way, the lobster definitely adds a certain “something” to the sauce.
- 1 whole lobster, about 2 pounds
- 4 plum tomatoes, cut in half lengthwise
- 2 globe tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup of white wine
- 2 bay leaves
- 3 sprigs of thyme
- 3 tablespoons parsley, chopped.
- Salt and pepper to taste
- Olive oil
Preheat an oven to 300 degrees. Meanwhile, in a metal bowl, toss the plum tomatoes and globe tomatoes in a little olive oil and salt and pepper to taste. Place the tomatoes on a sheet pan and roast for 1- 1 Â½ hours. Or until shriveled, about 2 hours. Meanwhile, bring a large pot of salted water to the boil and cook the lobster for 6 minutes. Plunge the lobster into ice water for 5 minutes to cool, then pull the meat from the shell.
In a large sautÃ© pan heat a few tablespoons of olive oil and cook the onion until soft, about 2 minutes. Add the garlic, white wine, thyme, bay leaf, parsley and cook for 2 minutes. Add the roasted tomatoes and break apart with the back of a wooden spoon. Add the white wine and cook for 45 minutes to 1 hour. Remove the lobster from the shell and add to the pasta and cook for another 30 minutes. Toss a little of the sauce with some cooked pasta and serve with the lobster.