Recipes

Pesto Marinara Sauce with Lobster
  • Ingredients
  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, finely minced
  • 1 (2 pound-3 ounce) can plum tomatoes,
  • undrained, mashed with a fork to a pulp
  • 2/3 cup Oregano Pesto (page 32)
  • 6 (5 ounces each) frozen rock lobster tails, thawed
  • 1 pound of dry or 1 load of fresh spaghetti
  • freshly grated Parmesan cheese
Directions
  1. To make sauce, saute onions and garlic in hot oil until tender, but not brown, in large saucepan
  2. Add tomatoes, stir and let come to a boil
  3. Lower heat and simmer gently for 30 minutes
  4. Add Pesto
  5. Cook for another 5 minutes
  6. Meanwhile, cut under-shells of lobsters lengthwise, leaving top shell intact
  7. Remove lobster meat whole and wash thor- oughly
  8. Add lobster meat to sauce
  9. Simmer for about 20 minutes, covered. Meanwhile cook spaghetti until al dente, drain, and arrange in center of a heated serving platter
  10. Remove lobster tails from sauce then pour sauce over cooked spaghetti
  11. Sprinkle with Parmesan cheese
  12. Arrange lobster meat around spaghetti with sauce
  13. Serve immediately
  14. Serves 4 to 6.


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