Lobster Tails Stewed in Tomato Sauce (Oven Baked)

Lobster Tails (Oven Baked) in Tomato Sauce

(Serves 4) 

These oven baked lobster tails are stewed in a tomato sauce and couldn’t be easier for even the most novice of cooks.  This dish is actually course number 4 of my family’s Feast of the Seven Fish, Italian American Christmas celebration.  This tradition has been in my family for over 60 years.  And it is by far my favorite night of the year.  You can serve this dish with pasta mixed with the delicious juices of the lobster, or you can even serve it alongside roast potatoes and maybe even some sauteed broccoli rabe.   


4 (8 oz) Lobster Tails, Rinsed

⅓ cup, Plus 3 tbsp of Extra Virgin Olive Oil

7 Garlic Cloves,Halved

¼ tsp. Red Pepper Flakes

½ Cup Whole Canned Tomatoes

⅓ Cup Clam Juice

½ tsp. Salt

¼ tsp. Pepper

2 tbsp. Chopped Fresh Parsley 

2 Tbsp. Butter


Put the tomatoes in a small bowl, and use your hands to crush them. Next In a small frying pan put ⅓ cup of olive oil and add in the garlic.  Cook on a low flame (being sure not to burn) until the garlic is cooked through.  Remove the garlic and mash on a cutting board using a fork.  Next coat the bottom of a shallow baking dish the olive oil you used for the garlic (I use a 13 x 9 Pyrex).  

Preheat the oven to 400 degrees. Use a scissor to cut down in a straight line down the top of the shell of the lobster.  Take a knife and slice down (about half way down) the center of the lobster meat. Remove any veins or green particles.  Then just rinse it and dry well.  Tuck the shell under the meat on both sides. The meat will now be on top of the shell. Almost as if the shell is holding it up.

Place the lobster in the dish (top side up).  Take about 2 tbsp. of olive oil and drizzle over the tails.  Use your hands to spread (coat well) the shell and the meat. Then take the smashed garlic and evenly put some on top of each tail.  Use your fingers to rub the garlic into the meat a little. Pour the tomatoes and the clam juice over the tail and along their sides.  Season (sprinkle)with salt, red and black pepper and parsley.  Drizzle 1 more tbsp. of olive oil over the tails. Cover with aluminum foil and bake for 25 minutes.  Remove the foil and add the butter to the top of each tail.  Baste each tail with the juices.  Return to the oven and cook for 5 minutes and baste again.  Then bake for about another 10 minutes.  Serve.  Be sure to pour more juices over the tails when serving.  The sauce is so good. 

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