Lobster Tails with Fresh Tomato and Basil Sauce recipe

Preparation Time: 10 minutes | Cooking Time: 25 minutes

This simple recipe makes the most of a few brilliantly fresh flavours. Lobster tails are simmered on top of a tomato and basil sauce made with shallots and extra-virgin olive oil.


  • 4 shallots
  • 1 garlic clove
  • 1kg tomatoes, on the vine if possible
  • 2 tbsp. tomato puree
  • 2 tbsp. whisky
  • 2 tbsp. basil leaves, finely shredded
  • 1 tbsp. butter
  • 1 tbsp. oil
  • 4 lobster tails, ready to cook
  • Salt and pepper


  1. Mince the shallots and garlic clove. Cut a cross into the bottom of each tomato, then place into a pan of boiling water. Blanch for 1 minute, then drain and leave to cool until you can handle them, then remove the skin. Chop.

  2. Heat oil and butter in a large saucepan. Add the shallots and garlic and fry for 10 minutes or until golden and soft. Add the tomato puree, stir and fry for 4-5 minutes. Add the tomatoes and whisky, stir and cook for 8-10 minutes. Add the basil, stir and simmer for a minute or two, then add the lobster tails. Cover and simmer for 3-4 minutes then turn over, cover and cook for another 3-4 minutes. Serve immediately once opaque.

If you like, omit the basil and add a little chopped chilli instead for a different take on the dish. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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