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Nancy Walker's Linguini with Lobster




Source of Recipe


FDU


List of Ingredients




2 med onions, chopped
2 x garlic cloves, pressed
1/4 cup olive oil
1 can Italian plum tomatoes, 35 oz
6 oz tomato paste
1/4 cup parsley, chopped
2 sprg fresh mint
2 tbl salt
1 tsp sugar
3/4 tsp basil
1/2 tsp crushed red pepper
1/4 tsp oregano leaves
3 qt water, boiling
8 oz linguini
6 x frozen lobster tails, (8 oz, each), slightly froz
1/2 cup dry red wine

Recipe



* Saute onion and garlic in hot oil in 4-quart Dutch oven until tender. Stir in undrained tomatoes, tomato paste, parsley, mint, 1/2 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.