Anthony DiMeglio, proprietor at Dobbs Ferry Lobster Guys, admits that he doesn’t eat a lot of lobster himself.
But DiMeglio’s story changes when it comes to a particular recipe made by his father, Captain Carl. “I always take some lobster sauce home when my father makes it,” DiMeglio says.
DiMeglio knows there’s no denying the appeal of lobster. His store offers live lobsters and made-to-order lobster sandwiches – served warm with butter and heaped in a hot dog bun (Connecticut-style) or cold with light mayonnaise (Maine/Cape Cod-style). Beyond the confines of the DiMeglio’s store, home cooks and restaurants use numerous techniques to highlight the sweet and delicate simplicity of the American lobster.
In this final of three recipes (see this stuffed squid and this sea bass) by DiMeglio’s father, Westchester Magazine readers are treated to a generations-old family favorite.
The lobster sauce’s greatest asset is its combination of simple ingredients (tomato, garlic, and oregano) and the slow integration of flavors emerging from the lobster body. Unlike a lobster bisque, which can carry upwards of 15 or more ingredients, Captain Carl’s lobster sauce is defined by half the ingredients and very little work beyond the preparation of the lobster and a brief sauté.
The dish’s flavor comes from an initial searing of the lobster halves in olive oil and garlic, followed by a slow simmering of ingredients that help to integrate the lobster’s natural juices into the pureed tomatoes and butter. As with any recipe, finding the best quality ingredients will lead to the most satisfying balance of sweet and savory in the sauce. Go for lobsters at a store like DiMeglio’s, and also opt for good-quality canned tomatoes. You won’t be sorry.
The completed dish could easily stand on its own with a slice of good bread, but DiMeglio suggests fresh, if not homemade, pasta. If you plan on having a family gathering when serving this dish, portions of the lobster sauce can be divided according to varying tastes. For young children – who may be touchy about dissecting something unfamiliar – some red sauce from the pot and a bowl of fresh pasta will provide a pleasing meal with smiles all around.
Captain Carl’s Lobster Sauce
Course: MainCuisine: Seafood, ItalianDifficulty: Medium4
servings10
minutes45
minutes55
minutesIf you haven’t stewed lobsters in tomato sauce before, you’re in for a treat. This one
comes together with robust lobster flavors that will impress friends and family.
Ingredients
3 (1 ¼ – 2 pound) lobsters, split and cleaned
3 tablespoons olive oil
3 tablespoons fresh garlic, minced
2 (28 ounce) cans of whole tomatoes, pureed in a blender
1 tablespoon salt
1 teaspoon fresh or dried oregano
⅓ stick of butter (about 2 ½ tablespoons), softened
Directions
- Split lobsters in half and clean.
- In a large pot, lightly sauté the garlic in olive oil.
- Add the lobsters to the pot and sauté for 5 minutes.
- Add the pureed tomatoes to the pot and simmer for 45 minutes.
- Add the salt, oregano, and butter to the lobster and sauce. Stir, then continue to slowly simmer while pasta is prepared.
- Pour the completed sauce over the pasta and portion out the lobster.
- Serve with a good crusty bread or fresh tagliatelle (or similar) pasta.
Related: Shop for Fresh Fruits and Veggies at Westchester’s Farmers’ Markets
