Lobster and tomatoes combine in a simple sauce perfect for topping linguine. Source: EatingWell Magazine, January/February 1992

EatingWell Test Kitchen


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; 2.9 g total fat; 0.5 g saturated fat; 48 mg cholesterol; 462 mg sodium. 647 mg potassium; 69.2 g carbohydrates; 11.7 g fiber; 11 g sugar; 19.6 g protein; 497 IU vitamin a iu; 16 mg vitamin c; 68 mcg folate; 113 mg calcium; 5 mg iron; 151 mg magnesium; 2 g added sugar;