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Im back in the kitchen. 

After an unexpected kitchen hiatus, Im back with a fab recipe!  As we slowly get into the summer season, lobster will begin to make its big debut. Available all year round lobster shines during the summer months, and with a great sale I had the chance to grab some really fresh lobster tails over the weekend. Lobster tails are great when you want to make a quick dish without the hassle of the claws and legs and with this dish you will be eating fabulously in no time. 

In this recipe, lobster meets a very rich tomato sauce and sweet shallots as an accompaniment. It's also a one skillet meal which is great on the days you want something fabulous without the pile up of multiple pans. Grab some great bread to dip in the remaining tomato sauce or toss with some pasta to make it a heartier dish. 

Pan Roasted Lobster with Tomatoes and Shallots

4 fresh and raw lobster tails 

1/2 can of diced tomatoes 

5 shallots - 4 shallots peeled and cut in half - 1 shallot peeled and minced 

3 cloves of garlic, peeled and sliced 

1 cup. chicken stock 

1/2 stick of cold butter 

fresh parsley

chili powder 





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Preheat oven to 450 degrees. On a flat surface dry lobster tails with a paper towel and slice down the middle. Place halved lobster tails back in the fridge until further needed. 

In a large oven safe skillet, heat a thin layer of oil over medium heat. Places halved shallots flat side down and sear until golden brown, about 4 minutes, then remove shallots from your skillet and set aside. In the same skillet sauté sliced garlic and minced shallots until soft. 

Next add diced canned tomatoes and chicken stock to your shallots and season aggressively with salt, pepper, a dash of sugar and chili powder. Allow tomato sauce to simmer over medium high heat. Add additional chicken stock if sauce becomes too thick. Once the sauce has come together, slowly stir in the cold butter allowing to melt in the sauce completely. Remove lobster from the fridge and place lobster tails flat side down in the tomato sauce and then turn over making sure that some tomato sauce gets in between the lobster shells. 

Add your seared shallots back into the skillet and place the entire skillet in the oven, allowing lobster tails to roast for 15 minutes or until the flesh turns pink. Once cooked, remove lobster from the oven, garnish with fresh parsley and serve immediately. 


Did your lobster turn out fabulously? Let me know in the comments