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Lobster Recipes
Pasta
Lobster Cacciatore with Linguine

2 pounds lobster
¼ cup olive oil
1 cup finely chopped onion
1 small green pepper, seeded, cut into thin strips
1 clove garlic, finely chopped
½ teaspoon dried oregano
1 Tablespoon freshly chopped basil (optional)
½ teaspoon salt or more to taste
1 pinch fresh ground pepper, to taste
1 dried hot pepper, crumbled, or ¼ teaspoon hot pepper flakes
1½ cups canned plum tomatoes, partially drained and crushed
¼ cup dry red wine
½ pound freshly cooked linguine

If the lobster has not been already dressed, do so. Cut the lobster into bite-size pieces.

Heat the oil in a large, heavy skillet, add the lobster and cook over moderate heat for 3-4 minutes. The lobster will give off some liquid. Add the onion, green pepper, garlic, oregano, basil, salt, pepper and hot pepper, cook for an additional 3-4 minutes. Add the tomatoes and wine, bring to a boil, cover, lower heat, and simmer for 10 minutes. Do not overcook. Correct the seasoning. Serve with linguine. Grind more black pepper over the top just before serving. Serves 4.