Spicy Tomato and Lobster Linguine
If you serve this to guests do not tell them how easy it is—you want them to be impressed! Just smile. Crusty bread and Eggless Caesar Salad (page 188 of the book) are a must.
3 garlic cloves, minced
1/3 cup olive oil
Two 14.5-ounce cans diced tomatoes with jalapeños
1 cup whole, pitted black California olives
Two 1-1/4-pound live Maine lobsters
1/2 pound linguine or spaghetti
2 tablespoons chopped fresh tarragon, basil, or parsley
In a pot large enough to hold the lobsters, cook the garlic in the oil over moderate heat until it begins to turn golden. Add the tomatoes and olives, and bring to a boil. Add the lobsters, cover tightly, and cook them at a gentle boil for 15 minutes. Transfer the lobsters to a cutting board.
In a pot of boiling salted water, boil the linguine until just tender and drain well. Add the pasta to the tomato sauce and toss well.
Split the lobster tails, remove and slice the meat. Divide the pasta among plates and top with the lobster meat. Crack the lobster claws and knuckles, and divide them among the plates. Sprinkle each dish with some of the tarragon. Serve immediately.
Quick and Easy Recipes for Shrimp, Crab, Scallops,
Clams, Mussels, Oysters, Lobster, Squid, and Sides
by Leslie Glover Pendleton
208 pages; Hardcover; $24.95
Recipe reprinted by permission.
This page created August 2006