Lobster Over Linguine
Treat your family to linguine tossed with lobster and a tomato-wine sauce. If you're pressed for time on meal day, steam the lobsters the night before.

Ingredients
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2 pounds each, Lobster (see Note below)
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3 tablespoons olive oil
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1 large onion, chopped
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3 cloves garlic, minced + 2 cloves garlic, minced
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1/4 teaspoon red-pepper flakes + 1/8 teaspoon
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1/2 cup dry red wine
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1 can (28 ounces) whole tomatoes
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1 box (1 pound) linguine
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2 tablespoons butter
Directions
1.
In large pot with steamer insert, bring small amount of water to boiling. Add lobsters; steam 8 to 10 minutes or until shells are bright orange-red (lobsters will be slightly undercooked; they're cooked more in step 5). Let lobsters cool slightly. Holding lobsters over large bowl or 13 x 9 x 2-inch baking dish to collect juices, remove meat from tails and claws; coarsely chop. Place meat in bowl. Reserve lobster juices and meat separately. (Can be made a day ahead; refrigerate.)
2.
In large nonstick skillet, heat oil over medium-high heat. Add onion; saute 5 minutes, until softened. Add 3 cloves minced garlic and 1/4 teaspoon pepper flakes; saute 1 minute. Stir in wine. Increase heat to high; cook until most of wine cooks off, 3 minutes.
3.
To skillet, add reserved lobster juice and tomatoes with their liquid, crushing tomatoes with hands. Reduce heat to medium-high; cook, stirring occasionally, 20 minutes, until reduced and slightly thickened. (Can be made a day ahead and refrigerated.)
4.
To serve: Cook linguine following package directions.
5.
Meanwhile, in large nonstick skillet, heat butter over medium heat. Add 2 cloves garlic, minced, and 1/8 teaspoon pepper flakes; cook 1 minute. Add lobster meat and any accumulated juices from bowl; cook 1 minute. Add tomato sauce; cook 1 minute to heat through. Drain linguine; toss with sauce. Serve immediately. Makes 6 servings.
Note
Two cups cooked lobster meat can be substituted for whole lobsters, but then you won't have flavorful juices from the shells.
Nutrition information
Calories 393, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 45 mg, Sodium 517 mg, Carbohydrate 52 g, Fiber 4 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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