Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Linguine alla Lobster

:  January/February 1992

Your rating: None Average: 4.2 (9 votes)

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


Linguine alla Lobster Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. 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.
  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.

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.

Nutrition

Per serving: 383 calories; 3 g fat ( 0 g sat , 1 g mono ); 36 mg cholesterol; 69 g carbohydrates; 2 g added sugars; 21 g protein; 12 g fiber; 343 mg sodium; 674 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Iron (25% dv), Magnesium (36% dv), Potassium (19% dv).

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 starch, 2 vegetable, 1 very lean meat


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, formal
Gourmet
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Pasta
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
6
Ethnic/Regional
American
Main Ingredient
Shellfish
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
High potassium
Preparation/ Technique
Saute
Meal/Course
Brunch
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Valentine's Day
Publication
January/February 1992
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner