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.

Advertisement

Ingredients

Directions

  • 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; theyre 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.)

    Advertisement
  • 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.

  • 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.)

To serve:

  • Cook linguine following package directions.

  • 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.

Nutrition Facts

393 calories; 13 g total fat; 45 mg cholesterol; 517 mg sodium. 52 g carbohydrates; 19 g protein;

Reviews