Lobster is the seafood of choice today and makes for a zesty meal that is bound to leave your mouth en fuego.
By Kara and Marni Powers
- 4 T EVOO
- 2 shallots, finely chopped
- 1 T red pepper flakes
- 3 cloves minced garlic
- ¼ c red wine (whatever you’re drinking!)
- 1 28 oz can plum tomatoes, chopped (we love Pastene)
- 2 T tomato paste
- 1 t dried oregano
- ½ c fish stock (you could use vegetable stock too)
- salt and pepper throughout
- 1 lb cooked lobster meat from claws and tails
- 1 lb linguini
- 2 T fresh basil, julienned
- Parmigiano Reggiano cheese
- Heat 2 T EVOO in a large saucepan over medium heat. Add the shallot and cook until slightly golden and translucent, 6-8 minutes. Add the garlic and red pepper flakes and cook for an additional minute. Add the wine and allow to reduce a bit for 2-3 minutes. Add the tomatoes, tomato paste, oregano, fish stock, salt and pepper. Simmer over medium low heat until thick and bubbling, about 30 minutes.
- In a large pot, boil the water for the linguine. While the water boils, tuck the lobster meat into the tomato sauce. Add the linguine to the boiling water and cool until al dente. Add the pasta to the saucepan and cook in the sauce for an additional minute. Stir in 1 T basil and plate. Garnish with extra basil and Parmigiano Reggiano cheese.
Kara and Marni Powers are twin sister cooks, dining and blogging their way through Boston's North End and beyond. They see the act of cooking and entertaining as a form of creative expression, an art that encourages the mixing of flavors, spices, techniques and stories. Their interest in cooking dates back to their Greek grandmother’s open-arms approach, letting them taste her savory creations like her famous spanakopita. Kara and Marni's fascination with food and culture continued during their travels abroad in Europe where they saw firsthand the limitlessness of cooking.