Nancy Walker's Linguini With Lobster

Recipe Ingredients

2 tablespoons	30ml	Onions - chopped (medium)
2		Garlic cloves - pressed
1/4 cup	59ml	Olive oil
1		Italian plum tomatoes - 35 oz
6 oz	170g	Tomato paste
1/4 cup	36g / 1.3oz	Parsley - chopped
2 sections		Fresh mint
2 tablespoons	30ml	Salt
1 teaspoon	5ml	Sugar
3/4 teaspoon	3.8ml	Basil
1/2 teaspoon	2.5ml	Crushed red pepper
1/4 teaspoon	1.3ml	Oregano leaves
3		Water - boiling
8 oz	227g	Linguini
6		Frozen lobster tails - (8 oz, each), slightly froz
1/2 cup	118ml	Dry red wine

Recipe 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.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6611

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