Lobster And White Wine In A Fresh Tomato Sauce
|Cooked lobster meat||2 Cup (32 tbs), cut into 1/2 inch pieces|
|Olive oil||4 Tablespoon|
|Garlic||2 Clove (10 gm), chopped fine|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Finely chopped basil||2 Tablespoon (Fresh)|
|Dried oregano||1 Teaspoon|
|Chopped lemon zest||1 Teaspoon|
|Fresh tomatoes/4 cups canned italian plum tomatoes with a little liquid||6 Large, peeled, seeded, and cut into 1/2-inch cubes|
|Freshly ground black pepper||1|
|Thin pasta||1 Pound|
|Finely chopped shallots||2 Tablespoon|
|Finely chopped fresh parsley||1 Tablespoon|
1. Heat the butter in a large, heavy enameled skillet or a large saucepan. Add the lobster and cook quickly over high heat for about 1 minute, stirring frequently. Using a slotted spoon, transfer the lobster pieces to a small bowl, and set aside.
2. In the same pan, heat the olive oil. Add the garlic and shallots, and cook until they turn golden (about 5 minutes), being careful not to let them brown. Pour in the wine, and cook for another 5 minutes so that the liquor can cook away.
3. Remove pan from the heat, and add the tomato paste, basil, oregano, and lemon zest. Mix well, then add the fresh or canned tomatoes. Return pan to the heat and bring tomato sauce to a boil, then lower heat and simmer for about 15 minutes.
4. Remove the pan from the heat and add the lobster meat and salt and pepper to taste. Stir well and keep sauce warm while you are cooking the pasta.
5. Cook the pasta until al dente, drain, and return to pot in which it cooked. Add sauce to pasta, and toss. Combine the chopped shallots with the parsley and sprinkle over the pasta.