Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Onions - chopped (medium)

  2. 2 Garlic cloves - pressed

  3. 1/4 cup 59ml Olive oil

  4. Italian plum tomatoes - 35

  5. 6 oz 170g Tomato paste

  6. 1/4 cup 36g / 1 1/3oz Parsley - chopped

  7. 2 sections Fresh mint

  8. 2 tablespoons 30ml Salt

  9. 1 teaspoon 5ml Sugar

  10. 3/4 teaspoon 3.8ml Basil

  11. 1/2 teaspoon 2 1/2ml Crushed red pepper

  12. 1/4 teaspoon 1 1/3ml Oregano leaves

  13. 3 Water - boiling

  14. 8 oz 227g Linguini

  15. 6 Frozen lobster tails - (8 oz, each), slightly froz

  16. 1/2 cup 118ml Dry red wine

Instructions Jump to Ingredients ↑

  1. 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.


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