Lobster Over Linguine

Lobster Over Linguine

Makes 6
Prep 30 m
Cook 8 m
Cook plus 30 minutes



  1. 1 of 3 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.)
  2. 2 of 3 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. 3 of 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.)

To serve:

  1. 1 of 2 Cook linguine following package directions.
  2. 2 of 2 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 Information for Lobster Over Linguine
Servings Per Recipe: 6
Per Serving: 4 g fiber, 52 g carb., 19 g pro., 393 kcal cal., 3 g sat. fat, 45 mg chol., 13 g Fat, total, 517 mg sodium
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Printed from FamilyCircle.com 07/17/2019