Linguine with Lobster Sauce

Name: Linguine with Lobster Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ green bell pepper, stemmed, seeded, and finely chopped; 2 1¼–1½-lb. live lobsters; 2 cloves garlic, finely chopped; 1½ tbsp. tomato paste; 1½ cups tomato purée; 1 tbsp. chopped fresh basil; 1 tsp. chopped fresh mint; ¼ cup extra-virgin olive oil; 1 tsp. chile flakes; Kosher salt and freshly ground black pepper, to taste; 1 lb. linguine; Leaves from ½ bunch fresh flat-leaf parsley, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

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. live lobsters
¼ cup extra-virgin olive oil
Leaves from

Europe
Italy
Main course
Pescatarian
Summer
Pasta
Mediterranean

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,