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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1992




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over low heat. Add garlic and saute 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.


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.

Nutrition Facts

378 calories; protein 19.6g 39% DV; carbohydrates 69.2g 22% DV; exchange other carbs 4.5; dietary fiber 11.7g 47% DV; sugars 10.8g; fat 2.9g 5% DV; saturated fat 0.5g 3% DV; cholesterol 48mg 16% DV; vitamin a iu 497IU 10% DV; vitamin c 16mg 27% DV; folate 67.9mcg 17% DV; calcium 113.4mg 11% DV; iron 4.8mg 26% DV; magnesium 150.6mg 54% DV; potassium 646.5mg 18% DV; sodium 462.2mg 19% DV; thiamin 0.5mg 48% DV; added sugar 2g.