If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Linguine With Lobster Sauce
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- #42736
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1/4 cup olive oil
3 cloves garlic, quartered
3 cans (28 ounce size) plum tomatoes
1/4 teaspoon red pepper flakes
2 whole live lobsters (1.25 to 1.5 lbs. each)
2 pounds dried fine linguine, cooked according to package directions
2 tablespoons chopped fresh parsley
directions
Heat oil over medium heat in Dutch oven. Add garlic and cook until golden, 1 minute. Stir in tomatoes with their juices and red pepper. Simmer, uncovered, 1 hour, stirring occasionally with spoon to break up tomatoes.
Add lobsters; cover and simmer 45 minutes more, stirring occasionally. Remove from heat and cool 1 hour.
Transfer lobsters to cutting board. Remove and discard shells. Reserve all meat, tomalley (liver) and coral (roe), if any. Cut up meat. Stir lobster, tomalley, coral, and any juices into sauce; heat through.
Toss hot pasta with 6 cups of the lobster sauce in large serving bowl. Sprinkle with parsley. Serve with remaining sauce on the side.
Make-Ahead Tip: Prepare sauce and lobster. Cover sauce and lobster separately; refrigerate up to 24 hours. Reheat sauce over low heat, stirring, about 15 minutes. Stir in lobster, tomalley, and coral; heat through.
added by
gretabrookes
nutrition data
548 calories, 9 grams fat, 77 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
September 20, 2010
I augmented this recipe due to time constraints. I steamed lobster tails, removed the meat and sauteed the garlic with a cup of the tomatoes and added a cup of wine and the lobster shells. In a separate pan, I sauteed more garlic, the remaining tomatoes and red pepper flakes for a half hour and then added the "broth" I made from the shells and wine. It turned out very well and I will definitely make it again.
September 12, 2010
There was WAY too much sauce for the amount of lobster!! This would definitely NOT make 10 people happy. Maybe the author meant 3 14 oz cans of tomatoes, not 28 oz cans. I'd try it again with maybe 1 28 oz can per 2 lobsters. The spice was drowned out by the sauce.