• 4 live lobsters
  • 1/3 cup olive oil
  • 2 onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, minced
  • 3 to 4 very ripe tomatoes
  • 1 cup fish stock
  • 1/2 cup white wine
  • 2 tbsp. tomato paste
  • 2 tbsp. ghee, melted
  • 3 tbsp. fresh parsley, finely chopped
  • Sea salt and freshly ground black pepper


  1. Allow the lobsters to sit in the freezer for at least an hour prior to preparing the dish.
  2. Blanch the tomatoes by placing them in a pot of boiling water for 30 seconds. Remove from pot and immediately place in cold water. Peel away the skin and remove the tomato core. Roughly chop the tomatoes.
  3. Remove the lobster heads and claws. Discard the head.
  4. In a dutch oven over medium heat, cook the lobster (claws and tails) in the olive oil. Cook until the lobster turns pink. Cooking time depends on the size of each lobster.
  5. Remove lobster and allow to cool. Remove all the meat from the claws and discard the shells.
  6. Sauté the onions and garlic in the dutch oven until onions turn golden brown, about 3 to 5 minutes.
  7. Add the carrot and celery; cook until vegetables are tender, about 5 to 7 minutes.
  8. Add the chopped tomatoes, tomato paste, stock, wine, and season to taste; cook until the sauce comes to a boil, adjusting heat to medium-high if needed.
  9. Reduce heat to a simmer, and allow the sauce to cook until it thickens.
  10. Add lobster and claws to the pot and cook about 10 minutes, stirring the sauce occasionally.
  11. Finish with ghee and parsley over lobster and sauce.
  12. Divide tomato sauce between plates and serve with a lobster tail on top.


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