The tomato sauce
4 cloves of garlic, crushed and chopped
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
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!