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Linguine alla Lobster

  • 35 m
  • 35 m
EatingWell Test Kitchen
“Lobster and tomatoes combine in a simple sauce perfect for topping linguine.”


    • 1½ teaspoons extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 28-ounce can crushed tomatoes
    • ¼ 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)
    • ¼ cup cognac or other brandy
    • Salt & freshly ground pepper to taste
    • 1 pound whole-wheat linguine


  • 1 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.
  • 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.
  • 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.
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