Linguine With Lobster Sauce Recipe For 12
From rescue_ranger 15 years agoIngredients
- 4 frozen lobster tails (2 pounds total), thawed shopping list
- 6 Tablespoons olive oil shopping list
- 1/3 cup chopped garlic (6 cloves) shopping list
- 2 cups diced onion shopping list
- 3 cans (14-1/2 ounces each) ready-cut tomatoes shopping list
- 1-1/2 teaspoons dried oregano shopping list
- 1-1/2 teaspoon salt shopping list
- 1/4 teaspoon ground mace shopping list
- 1/4 to 1/2 teaspoon black pepper shopping list
- 1 bay leaf shopping list
- 1 can (15 ounces) tomato puree shopping list
- 2 pounds linguine shopping list
- 1/2 cup heavy cream shopping list
- ½ cup cooking sherry shopping list
- 1/2 cup coarsely chopped fresh parsley shopping list
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
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