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.
Recipe provided by Maine Lobster Promotion Council