Lobster Linguine, Il Panino's

By arthurlemay

Ingredients

• 8 ounces olive oil
• 6 cloves garlic, whole
• 2 whole, dried pepperoncini
• 2 lobsters
• 1 can (14 1/2 ounces) diced tomatoes
• 1 1/2 cups white wine
• 1 pound linguine
• 7 sprigs fresh parsley, chopped
• salt and pepper to taste

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Split each lobster in half and clean it out. Crack the claws but leave the shell on. Set aside. Begin to bring 1 1/2 gallons of water with 1/4 cup salt to a boil. Meanwhile in a large saute pan over medium-high heat, heat the oil. Crush the cloves of garlic with your hand and add them to the oil. Remove the garlic when it is golden brown. Add the lobster to the saute pan. cut side down. Add the pepperoncini. Saute for 2 minutes and turn the lobsters over. Add the tomatoes and saute for 3-4 minutes. Add the wine and cook, covered, for 5 minutes. Add salt and pepper to the pan. turn off the heat and leave the pan covered, so the lobster cooks through. Pull the lobster meat from the body and separate the claws and knuckles from the lobster. Set aside the remaining shells, making sure to drain any sauce inside the shell. Return the lobster meat, knuckles and claws to the sauce. Add the linguine to the boiling water and cook until al dente. Drain and set aside. Add the linguine to the saute pan and cook with the sauce for about 2-3 minutes. Place the linguine on a large serving platter. Top with the lobster and sauce. Sprinkle with the parsley. Serve immediately. Place the linguine