Linguine alla Lobster

http://www.eatingwell.com/recipes/linguine_alla_lobster.html

From EatingWell:  January/February 1992

Lobster and tomatoes combine in a simple sauce perfect for topping linguine.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 1/4 cup minced flat-leaf parsley
• 1 tablespoon sugar
• Few leaves fresh basil, (optional)
• 2 4- to 5-ounce fresh or frozen cooked lobster tails, (thawed if frozen)
• 1/4 cup cognac or other brandy
• Salt & freshly ground pepper to taste
• 1 pound whole-wheat linguine

Preparation

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.
2. 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.
3. 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.

Nutrition

Per serving : 383 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 36 mg Cholesterol; 69 g Carbohydrates; 21 g Protein; 12 g Fiber; 343 mg Sodium; 674 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 2 vegetable, 1 very lean meat

Tips & Notes

• A 1-lb. whole lobster may be substituted for 2 tails. To prepare it for sauce, boil or steam it for 10 minutes. Cool, remove meat from the claws and tails, and chop.