| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Pasta, Seafood, Celebrity, Wine, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Onions, chopped |
| 2 |
|
Garlic cloves, pressed |
| 1/4 |
c |
Olive oil |
| 1 |
cn |
Italian plum tomatoes, 35 oz |
| 6 |
oz |
Tomato paste |
| 1/4 |
c |
Parsley, chopped |
| 2 |
|
Sprigs fresh mint |
| 2 |
tb |
Salt |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Basil |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Oregano leaves |
| 3 |
qt |
Water, boiling |
| 8 |
oz |
Linguini |
| 6 |
|
Frozen lobster tails (8 oz, each), slightly frozen |
| 1/2 |
c |
Dry red wine |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #482 by Sherry Zeiss <zeiss@tab.com> on Feb
11, 1997.
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