Recipe

Linguine With Lobster Sauce Recipe For 12 Recipe

	Rescue_ranger / All my dishes 12 months ago Delicate lobster swimming in a zesty tomato sauce with a touch of cream and sherry over a bed of al dente linguine, magnificent! Prep:20m Cook:55m Servings:12	Rescue_rang
	lobster tomatoes cream sherry

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Ingredients

4 frozen lobster tails (2 pounds total), thawed

6 Tablespoons olive oil

1/3 cup chopped garlic (6 cloves)

2 cups diced onion

3 cans (14-1/2 ounces each) ready-cut tomatoes

1-1/2 teaspoons dried oregano

1-1/2 teaspoon salt

1/4 teaspoon ground mace

1/4 to 1/2 teaspoon black pepper

1 bay leaf

1 can (15 ounces) tomato puree

2 pounds linguine

1/2 cup heavy cream

½ cup cooking sherry

1/2 cup coarsely chopped fresh parsley

Directions

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

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