Be the first to Creamy lobster sauce is flavored with garlic, onion, tomatoes, and oregano. It is tossed with linguine pasta for a decadent meal. This is a great way to stretch your lobster investment.
Prep Time: 20 minutes
Cook Time: 40 minutes
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
- 1/4 cup heavy cream
- 1/2 cup coarsely chopped fresh parsley
Preparation:
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 saute 2 minutes. Add lobster meat; saute 5 minutes. Remove lobster to a bowl; keep covered.
Add remaining oil, remaining garlic and onion to Dutch oven; saute 10 minutes. Add tomatoes, oregano, salt, mace, pepper, bay leaf and tomato puree; cook over medium-low heat 15 minutes. Remove bay leaf and discard.
Meanwhile, cook linguine in a large pot of lightly salted boiling water until al dente, firm but tender. Drain and keep warm.
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.
Place hot cooked pasta in a large serving bowl. Pour sauce over; top with parsley. Toss to mix.
Yield: 12 servings
Per serving: 532 calories, 27 g protein, 14 g fat, 74 g carbohydrate, 1,324 mg sodium, 64 mg cholesterol.
Note: A 1-1/4-pound lobster yields about 1/4 pound meat.
Recipe Source: Family Circle All-Time Favorite Recipes (Doubleday)
Reprinted with permission.
Add remaining oil, remaining garlic and onion to Dutch oven; saute 10 minutes. Add tomatoes, oregano, salt, mace, pepper, bay leaf and tomato puree; cook over medium-low heat 15 minutes. Remove bay leaf and discard.
Meanwhile, cook linguine in a large pot of lightly salted boiling water until al dente, firm but tender. Drain and keep warm.
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.
Place hot cooked pasta in a large serving bowl. Pour sauce over; top with parsley. Toss to mix.
Yield: 12 servings
Per serving: 532 calories, 27 g protein, 14 g fat, 74 g carbohydrate, 1,324 mg sodium, 64 mg cholesterol.
Note: A 1-1/4-pound lobster yields about 1/4 pound meat.
Recipe Source: Family Circle All-Time Favorite Recipes (Doubleday)
Reprinted with permission.
