Nancy walker's linguini with lobster

Yield: 6 Servings

Measure Ingredient
2 mediums Onions, chopped
2 Garlic cloves, pressed
¼ cup Olive oil
1 can Italian plum tomatoes, 35 oz
6 ounces Tomato paste
¼ cup Parsley, chopped
2 Sprigs fresh mint
2 tablespoons Salt
1 teaspoon Sugar
¾ teaspoon Basil
½ teaspoon Crushed red pepper
¼ teaspoon Oregano leaves
3 quarts Water, boiling
8 ounces Linguini
6 Frozen lobster tails (8 oz, each), slightly frozen
½ cup Dry red wine

Saute onion and garlic in hot oil in 4-quart Dutch oven until tender. Stir in undrained tomatoes, tomato paste, parsley, mint, ½ tsp. of the salt, sugar, basil, red pepper and oregano. Heat to boiling. Reduce heat to low and simmer, uncovered, for 35 minutes, stirring occasionally. Meanwhile, gradually add linguini and rest of salt to rapidly boiling water so water continues to boil. Cook, uncovered, stirring occasionally, until tender.

Drain in colander and keep warm. Cut each lobster in half lengthwise with a sharp knife. Add lobster and wine to tomato mixture. Cover and continue cooking, spoon sauce over lobster for 10-15 minutes, or until shells turn pink and fork tender. To serve: Place linguine in 6 individual soup bowls; keep warm. Cook sauce, stirring frequently, 5 or more minutes, or until slightly thickened. Ladle sauce over linguini and lobster. Sprinkle with glazed Parmesan cheese as desired. Serve 6.

Posted to MC-Recipe Digest V1 #482 by Sherry Zeiss <zeiss@...> on Feb 11, 1997.

Similar recipes