Cover the bottom of a deep skillet with extra virgin olive oil
Add 1/4 cup fresh chopped garlic
1-1/2 cups chopped organic onion
1/3 cup chopped organic bell pepper
Hand full of fresh chopped basil
A few sprigs fresh oregano
Black Pepper
White Pepper
Salt
2 jiggers of white wine or champagne
Sauté about 10 min till garlic turns amber
Add 12oz large can of Delallo diced tomatoes
Ultra low simmer for about half an hour or so
Chop lobster bits and brown for about 2 min in olive oil and black pepper in a separate skillet and then add the cooked lobster chunks but not the oil to the red sauce and voila!
Serve on Bow tie pasta with French bread
We also tried putting some of the lobster sauce less pasta on a slice of French bread and then toasted it with fresh grated cheese sprinkles on top and it was pretty tasty too.
Recipe courtesy of our customer, Jim M.
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