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Spicy Lobster And Linguine




Source of Recipe


Internet


List of Ingredients




Meat of four lobsters, cooked
1 tablespoon olive oil (extra virgin works best)
1 tablespoon minced garlic
½ cup finely chopped scallions
1 cup finely diced Roma tomatoes
1 cup canned tomatoes, imported if possible
½ teaspoon red pepper flakes
1 and ½ pound linguine
salt and pepper to taste
Parmesan or Romano cheese for topping
fresh basil leaves for garnish

Recipe



Steam lobsters in hot salted water. De-shell lobsters and cut meat into coarsely chopped pieces. Thoroughly clean lobster meat and set aside for a few minutes.

Heat olive oil in large skillet or wok, on medium-high heat. Hint: for a richer taste, use half a tablespoon olive oil mixed with half a tablespoon butter. Add garlic and scallions to the shortening, and sautee for three to four minutes. Add canned tomatoes and red pepper flakes and give mixture a good stir. Add Roma tomatoes and lobster meat. Stir well and sautee for another two minutes. When sauce is finished, set aside and keep warm until you are ready to serve.

Boil linguine in salted water until pasta’s consistency is al dente (follow the directions on the package). Drain pasta well, then portion onto four plates. Top pasta with spicy lobster sauce. Toss the mixture together, then season with salt and pepper to taste.

Recipe serves four. Top pasta with grated Parmesan or Romano cheese before serving. Garnish the dishes with fresh basil leaves.

If you like things even spicier, sprinkle pasta with additional red pepper flakes. To offset the spiciness of the dish, serve with a sweeter white wine, such as a Riesling or a Muscat.

For a healthier alternative, prepare spicy lobster sauce as indicated above, then serve over a bed of greens. Serve Spicy Lobster Salad with a cool dressing, such as Ranch or Blue Cheese.