Lobster Tomato Sauce

¼ cup olive oil

1 onion, chopped

1 small garlic clove, crushed

1 tablespoon chopped fresh parsley

6 (6 ounce) lobster tails, thawed

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons chopped fresh basil

salt and ground black pepper to taste

Heat olive oil in a large saucepan over medium heat.

Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.

Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.

Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.

Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.