This is pretty much to die for. I know that is so dramatic and annoying- but seriously- it is really, really good.

Over the last week or so we have been talking about “stay in” romantic meals. I know that Valentines Day is an ideal time to kick things up a notch, but this dish right hear stays true to my die hard ideals about making great food fast and easy.

What would you say if I told you that this took me 15 minutes to make? Ok, maybe 20 if you aren’t familiar with cutting the lobster shells open. But come on, you can’t complain about a dish of this magnitude taking 20 minutes, right? I also feel compelled to argue that lobster tails may not be as indulgent as you think. I found mine for $6.99 a pound (and they are about 1 pound each).

The fast spicy tomato sauce cooks while the lobster is broiling, and well, um, that’s it!

In the picture I made saffron rice, (I CAN”T believe I haven’t posted that by the way- coming asap, I promise!) but plain steamed jasmine rice or even the delicious champagne risotto that I posted yesterday would be perfect! (by the way!! I made an extra 2 tails in these pictures, so just ignore that)

So if this is looking like a great option for this Valentines Day (or any night you are looking to amp things up) then all you need to do is add a simple veggie dish like grilled asparagus or roasted Brussels sprouts and maybe a green salad and you will have an eye-popping meal! Don’t forget to cap it off with something sweet like Chocolate Caramel Mousse or Chocolate Covered Strawberry Cupcakes!

To make this Spicy Tomato Broiled Lobster, this is what you do:

Preheat the oven to broil.
Prepare the lobster tails by cutting the tail open on the back with kitchen scissors. Clean the digestive track from the center of the lobsters back (like when you devein a shrimp). Then gently lift the meat away from the shell everywhere but the tail. (For what I think is a brilliant step by step of this process, check this out.)

Add the lobster tails to a skillet or heavy pan. Drizzle the olive oil over the lobster and sprinkle with the kosher salt.

Put the pan in the oven under the broiler. Set the timer for 10 minutes.

Meanwhile, in a large sauté pan. Add 3 tablespoons of olive oil and the red onion. Saute until soft and translucent- 5 minutes, and then add the garlic and the chili flakes. Cook for another 2-3 minutes.

Add the crushed tomatoes and some of the thyme and cook, stirring often about 5 minutes.

Add the broth and simmer on low while the lobster finishes cooking.

When the 10 minutes is up, remove the skillet from the oven.

Spoon the tomato sauce into the pan and over the lobster. Return to the broiler for another 2 minutes.

Serve the lobster tails with lots of sauce over rice or risotto and enjoy immediately!