- Pre-heat oven 350
- Lobsters: take off the claws. Place the claws and the lobsters that have been cracked in half on a cookie sheet.
- On each lobster place 3 1/2 tablespoons of butter.
- Cook until the lobster meat turns white. Take it out and set aside but leave the claws in for another 10 minutes.
- Sauce:
- Open all 3 cans of sauce.
- Put the smallest filter on the vegetable masher or you can use a blender.
- Empty container of tomatoes & sauce into a vegetable masher or blender and puree and set aside and repeat with the other two cans of tomatoes. (all should be puree)
- In large pot place the EVOO and heat.
- Then add the chopped onions until translucent.
- Then add the chopped garlic until they get a little color.
- Then pour in the puree sauce into the pot.
- Add the salt, sugar and black pepper to the sauce.
- When the sauce starts to boil put the lobsters and claws into the sauce and lower the flame.
- Then cook for about 1 hour.
- Remove lobsters and claws from the sauce.
- Remove the meat from the lobsters and the claws.
- Add the lobster and claw meat to the sauce and cook on low heat.
- Fill the medium pot with water and place on stove...until it boils.
- Then add the Fettuccine nests to the boiling water and add salt cook it to the way you like it.
- Drain the Fettuccine.
- Place the Fettuccine on a large dish.
- Place some Lobster sauce on the pasta and serve.
There will be lots of sauce leftover. I put the leftover sauce in containers and then freeze for future use. Happy Mother's Day to all. Enjoy !!
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