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Linguine with Lobster Sauce
- Serves
4
- Difficulty
Easy
Published 2015
In the summer, when both lobsters and herbs are abundant, this dish celebrates the best of sea and garden. Simmering the lobsters in the sauce on a low temperature for a long time extracts the flavor from the shells—just be sure to keep an eye on the skillet so that it doesn’t get too hot and you don’t overcook the meat.
Ingredients
2 1¼–1½ -lb. ¼ cup - Leaves from
Method
- Plunge a sharp knife into the top of each lobster’s head just behind its eyes, then set lobsters aside.
- Heat oil in a large, deep skillet over medium. Add parsley, garlic, and bell pepper and cook until fragrant, about 2 minutes. Stir in tomato purée, tomato paste, basil, mint, chile flakes, salt, and pepper. Add lobsters, belly sides down and tails flattened out,
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