Recipe - Nancy Walkers Linguini With Lobster

2 md Onions, chopped
2 Garlic cloves, pressed
One fourth cup Olive oil
1 cn Italian plum tomatoes, 35 oz
6 ounce Tomato paste
One fourth cup Parsley, chopped
2 Sprigs fresh mint
2 tablespoon Salt
1 teaspoon Sugar
Three fourths teaspoon Basil
One half teaspoon Crushed red pepper
One fourth teaspoon Oregano leaves
3 qt Water, boiling
8 ounce Linguini
6 Frozen lobster tails (8 oz,
each), slightly frozen
One half cup Dry red wine

Saute onion and garlic in hot oil in 4quart Dutch oven until tender. Stir
in undrained tomatoes, tomato paste, parsley, mint, One half tsp. of the salt,
sugar, basil, red pepper and oregano. Heat to boiling. Reduce heat to low
and simmer, uncovered, for 35 minutes, stirring occasionally. Meanwhile,
gradually add linguini and rest of salt to rapidly boiling water so water
continues to boil. Cook, uncovered, stirring occasionally, until tender.
Drain in colander and keep warm. Cut each lobster in half lengthwise with a
sharp knife. Add lobster and wine to tomato mixture. Cover and continue
cooking, spoon sauce over lobster for 1015 minutes, or until shells turn
pink and fork tender. To serve: Place linguine in 6 individual soup bowls;
keep warm. Cook sauce, stirring frequently, 5 or more minutes, or until
slightly thickened. Ladle sauce over linguini and lobster. Sprinkle with
glazed Parmesan cheese as desired. Serve 6.
Posted to MCRecipe Digest V1 #482 by Sherry Zeiss zeiss@tab.com on Feb
11, 1997.