My family has been celebrating the Feast of the Seven Fishes on Christmas Eve for over 65 years. This Lobster Sauce with Spaghetti is a recipe that has made it to our Christmas Eve table on many occasions. It is simple and will make you look like an experienced chef.
The Feast of the Seven Fishes, or "La Vigilia," is an Italian-American tradition celebrated on Christmas Eve. It involves a festive dinner that typically features a variety of seafood dishes. The name comes from the custom of serving seven different types of fish. It is thought the seven is representative of the seven sacraments.
The tradition is rooted in the Catholic practice of abstaining from meat on the eve of certain feast days, such as Christmas. As a result, families prepare and share a meal that includes multiple seafood dishes. Commonly served items may include baccala (salted cod), shrimp, calamari (squid), clams, mussels, lobsters and various types of fish.
Each family has its own variations and recipes tied to their heritage, so the specific fishes may differ from one household to another. The Feast of the Seven Fishes is not just a meal but also a time for families to gather, celebrate, and honor their shared traditions. Its my favorite night of the year.
Lobster Sauce
Ingredients
(Serves 4)
⅓ Cup Olive Oil
8 Garlic Cloves
1/4 tsp. Red Pepper Flakes
4 (4oz) Lobster Tails
1 ½ tsp. Salt
½ tsp. Pepper
2 (28 oz.) Cans Whole Canned Tomatoes, pureed
10 Basil Leaves, chopped
1 lb. Spaghetti
Method
In a sauce pot, heat up olive oil. Add in the garlic and red pepper flakes. Saute on low until the garlic is fork tender.
Rinse each lobster tails. Then to prep the lobster (use kitchen shears or a sharp scissor), cut off the legs. Next you will need to cut the lobster tales in half. You can leave the tail whole but I find that cutting them in half is easier for serving. First, cut down the middle of the top of the tail. Turn it over and do the same on the other side. Then take your knife and cut the lobster meat in half. Set aside.
Next use a fork and mash the garlic into the oil.
Add in the lobster (flesh side down) and incorporate it into the oil. Cook on low to medium for 10 minutes turning every few minutes, Be sure to turn at least once.
Then season with the salt and pepper. Add in the pureed tomatoes and bring to a simmer,
Then add in the fresh basil, turn and cover. Cook on low for about 45 minutes to an hour, turning the sauce every 15 minutes or so. Cooking the lobsters in the sauce gives it great flavor
In the meantime, boil the pasta water. When the sauce is almost cooked add in the pasta to the boiling water and cook until it is al dente.
Combine the pasta with the sauce and serve.