Lobster and tomatoes combine in a simple sauce perfect for topping linguine.
Active Time: 35 minutes |
Total Time: 35 minutes
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
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.
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.
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.
Per serving :
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.