Growing up, on Christmas Eve my Dad’s side of the family would partake in the Italian Tradition of “The Feast of the Seven Fishes” or Festa dei sette pesci. Though I have never been a huge fan of seafood, (and usually just ate the pasta with butter and cheese) I thought it would be fun carryon the tradition a bit this year. Yes, I know lobster is not a fish, but technically any seafood counts!
Though my Grandma Orgera would have worked diligently at a homemade “gravy”, I tested out this recipe using Rao’s Limited Edition Calabrian Chili Marinara Sauce (sorry Grandma). The elevated marinara, combines chilies from Southern Italy with bursting cherry tomatoes, has a nice sweet heat flavor that pairs nicely with the lobster.
Trust me when I say, with a few shortcuts, this meal is not only easy but absolutely AMAZING!! Consider it for your Christmas Eve as well, and note if Lobster is not easy to get near you, you can easily add Shrimp.
What You Need
- 2 jars of Rao’s Calabrian Chili Marinara sauce
- 1 lb of lobster meat cut into chunks (we bought it pre-steamed and cut into chunks as a shortcut)
- 1/4 cup olive oil
- 4 cloves minced garlic
- Salt & pepper to taste
- 2 tablespoons chopped fresh basil
- 1 lb of fresh linguine
- Fresh Parmesan to top it off!
Step By Step
- Heat the olive oil in a large saute pan over medium-high heat.
- Add the garlic and cook until the garlic begins to shimmer in the pan.
- Add Rao’s Calabrian Chilo Marinara to the pan and bring to a simmer.
- Add precooked lobster to pan and cook for 2 minutes.
- Serve immediately over fresh linguine, basil, parmesan & a nice glass of red
And if you want me to talk you through it, here you go!