Aragosta al Pomodori (Lobster with Tomatoes)

I learned how to prepare this recipe in Titina's cooking class at Capri Flavors. One year I used this recipe for one of the courses in our special Christmas Eve family dinner and my family loved it!  It's pretty heavy so next time I will serve it when there are not 6 other courses to go with it! -Claire

1/4 cup butter
1 onion, finely chopped
11 ounces tomatoes, peeled, seeded and cubed or 1 can pomodori Annalisa
1 Tbsp. tomato paste
6 Lobster tails, shelled (or 1 per person, adjusting remaining ingredients as needed understanding that this is based on approximately 6)
Scant 1/2 cup heavy cream (or more) Note: Heavy cream, Italian style is MUCH heavier than what you will find at most grocery stores.
Salt & Pepper

Serves 6: Preparation time: 10 minute; Cooking Time: 15 minutes; Level of Difficulty: Easy

Melt the butter in a pan add the onion and cook over low heat, stirring occasionally, for 5 minutes, then add the tomatoes. Mix the tomato paste with 2 tablespoons warm water, stir into the pan and simmer for about 10 minutes. Transfer the mixture to a food processor and process to a puree, then return to the pan. Add salt and pepper to taste. Add the lobster (skin side down 1st) and cook, stirring constantly for 2-3 minutes. Stir in the cream and cook until the sauce has thickened. Place 1 lobster tail in a shallow bowl for each person, spoon the sauce evenly over them, serve with a piece of Ciabatta bread to "sop" up the extra sauce.