Lobster Over Linguine

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.

from Family Circle

Lobster Over Linguine
Servings: 6 Prep 30 mins Cook 8 mins plus 30 minutes

Ingredients

  • 2 live lobsters, 1 1/2 pounds each (or 2 cups cooked lobster meat)
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced + 2 cloves garlic, minced
  • 1/4 teaspoon red-pepper flakes + 1/8 teaspoon
  • 1/2 cup dry red wine
  • 1 can (28 ounces) whole tomatoes
  • 1 box (1 pound) linguine
  • 2 tablespoons butter

Make It

1. 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. 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. 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:

4. Cook linguine following package directions.

5. 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

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 13, chol. (mg): 45, sat. fat (g): 3, carb. (g): 52, fiber (g): 4, pro. (g): 19, sodium (mg): 517, Percent Daily Values are based on a 2,000 calorie diet.
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