Lobster a la Rachel

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

67 Ratings
Directions for: Lobster a la Rachel


2 large lobsters

1 cup of 35% cream

1 28 oz can of crushed tomatoes

750 mL bottle of white wine

2 onions, chopped

4 clove of garlic

1 Tbsp of prepared horseradish

2 bay leaves

Salt and pepper

1 box of penne pasta


1. Put a large pot over high heat and add about 2 cups of water. Bring to a boil and add the lobsters. Cover and let steam for about 8 minutes per pound. When they are done, remove the meat from the tail, knuckles and claws and reserve.

2. Smash the shells with the back of a knife or with a hammer (wrapping the shells in a kitchen towel reduces splatter). Put them into a large saucepot and add the cream, tomatoes, wine, onions, garlic and bay leaves.

3. Simmer for 1.5 hours, until the liquid has reduced by half and is reddish brown in colour.

4. Strain the sauce into a clean pot and add the horseradish. Check for seasoning and add salt and pepper to taste.

See more: Pasta, North American, Dinner, Main, Shellfish, Tomatoes, Eggs/Dairy, Slow Cook


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