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How to make it

  • 1) Remove meat from lobster shells and cut into 1/2-inch pieces, Heat 3 tablespoons oil in a Dutch oven. Add 3 tablespoons garlic and sauté 2 minutes. Add lobster meat; sauté 5 minutes. Remove lobster to a bowl; keep covered.
  • 2) Add remaining oil, remaining garlic and onion to Dutch oven; sauté 10 minutes. Add tomatoes, oregano, salt, mace, pepper, bay leaf sherry and tomato puree; cook over medium-low heat 15 minutes. Remove bay leaf and discard.
  • 3) Meanwhile, cook linguine in a large pot of lightly salted boiling water until al dente, firm but tender. Drain and keep warm.
  • 4) Remove 2 cups tomato mixture to a blender or food processor. Whirl until pureed. Return pureed mixture to pot. Add lobster meat with any accumulated juices; cook 2 minutes or until lobster meat is cooked through. Remove from heat. Stir in cream.
  • 5) Place hot cooked pasta in a large serving bowl. Pour sauce over; top with parsley. Toss to mix.
  • Yield: 12 servings

Reviews & Comments 3

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  • impssweetp 8 years ago
    Now, this is a recipe that I could make for the rest of my life. It just can't be beat. You are so terrific.
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  • binky67 10 years ago
    I too thank you and I love the way you describe your dishes :-)
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    " It was excellent "
    momo_55grandma ate it and said...
    my family thanks you high5
    Was this review helpful? Yes Flag

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