Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons extra-virgin olive oil

  2. 3 cloves garlic, minced

  3. 1 28-ounce can crushed tomatoes

  4. 1/4 cup minced flat-leaf parsley

  5. 1 tablespoon sugar Few leaves fresh basil,

  6. 2 4- to 5-ounce fresh or frozen cooked lobster tails, (thawed if frozen)

  7. 1/4 cup cognac or other brandy Salt & freshly ground pepper to taste

  8. 1 pound whole-wheat linguine

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over low heat. Add garlic and sauté until softened, about 2 minutes. Stir in tomatoes, parsley, sugar and basil (if using). Simmer, uncovered, until sauce has thickened slightly, about 15 minutes. Meanwhile, split lobster tails lengthwise with a sharp knife. Remove the meat, chop coarsely and add it to the sauce. Simmer until the lobster is heated through, about 5 minutes longer. Stir in cognac and season with salt and pepper. Meanwhile, cook linguine in boiling, salted water until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large shallow bowl and toss with the lobster sauce. Serve immediately.


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