Linguini with Lobster and Puttanesca Sauce
Linguini with Lobster and Puttanesca Sauce made with fresh plum tomatoes. It's filled with kalamata olives, anchovies, capers, lobster and herbs.
Ingredients
For the Fresh Tomato Puttanesca Sauce:
- 6 plum tomatoes, with the stems cut out
- 1 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 2 tbsp. garlic, minced
- 1 cup onion, minced
- ½ cup chicken stock
- ½ cup kalamata olives, pitted and halved
- 1 tbsp. capers, drained
- 4 anchovies, rinsed and chopped
- ¼ tsp. each dried oregano and crushed red pepper flakes
- 1 bay leaf
- ½ pound cooked, shelled, and chopped lobster
- 2 tbsp. fresh basil, sliced
To Assemble the Dish:
- 12 ounces linguini
- fresh basil for garnishing
- Parmesan cheese, grated
Instructions
- In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
- In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers cook the linguini according to the package directions in well-salted water. Add the lobster to the sauce and simmer gently until the lobster is just cooked through. Remove the bay leaf from the sauce and toss the sauce with the drained spaghetti. Top with the fresh basil and the cheese.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!