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

Source: EatingWell Magazine, January/February 1992


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; protein 19.6g; carbohydrates 69.2g; dietary fiber 11.7g; sugars 10.8g; fat 2.9g; saturated fat 0.5g; cholesterol 48mg; vitamin a iu 497IU; vitamin c 16mg; folate 67.9mcg; calcium 113.4mg; iron 4.8mg; magnesium 150.6mg; potassium 646.5mg; sodium 462.2mg; thiamin 0.5mg; added sugar 2g.

3 1/2 starch, 2 vegetable, 1 lean meat