Lobster Diavolo

Serves 4-6

The tomato sauce
4 cloves of garlic, crushed and chopped
Olive oil
1 28 oz can crushed San Marzano tomatoes
Sprinkle of dried oregano
1/2 teaspoon red pepper flakes (more or less to taste)
1 cup of water
Sugar to taste if you like
½ cup heavy cream

The lobster
4 lobster tails, split lengthwise
Salt/pepper, butter, garlic, olive oil

Cooking the sauce
Fry the garlic in olive oil and add the crushed tomatoes, oregano, red pepper flakes, salt, pepper, water & sugar. Simmer slowly for 20-25 minutes. Wisk in the heavy cream. The sauce will lighten up and get a little thicker.

While your linguini is cooking, sauté your lobster tails in some butter, olive oil, garlic and season with salt and pepper. This should only take a few minutes until the lobster turns bright red. Set aside

Add the sauce to the cooked linguini and top with lobster tails. Grated cheese on top is a must. Super easy! Can be made with shrimp too. Enjoy!

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3 Responses to Lobster Diavolo

  1. Ingrid says:

    I wish I could eat Lobster, because this looks so good. I can almost smell the sauce and I love cream in my tomato sauce as well.

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