Nutrition per serving may change if servings are adjusted.
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
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.
378 calories;3.0 g fat(0.0 g sat); 12.0 g fiber; 69.0 g carbohydrates; 20.0 g protein; 68.0 mcg folate; 48 mg cholesterol; 11.0 g sugars; 2.0 g added sugars; 497.0 IU vitamin A; 16.0 mg vitamin C; 113.0 mg calcium; 5.0 mg iron; 462 mg sodium; 647.0 mg potassium
Iron (28% daily value), Vitamin C (27% dv)