Linguine alla Lobster

January/February 1992

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

Linguine alla Lobster

Makes: 6 servings

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  • 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


  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.


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

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