Recipe by Chef MB
Don't know where this came from. Clipped it from a magazine years ago, and it's delicious and easy. I usually double the shrimp and skip the lobster, but I'm posting it as is.
Top Review by hodgemo2
This was very tasty, but the oregano/wine mix turned the lobster a very unappetizing gray color. I'm not sure how to fix this. Maybe the shrimp and lobster were holding too much water to begin with, maybe it would help to steam the lobster separately...? I didn't use the onions and only used 1/2 a Roma tomato, and I split half of the dish at the end and added some cream and parmesan. (it was good with or without the cream, but most of the sauce boils down during the simmer)
- 1 tablespoon olive oil
- 3 medium onions, chopped
- 6 garlic cloves, chopped
- 28 ounces tomatoes, diced
- 1⁄4 cup dry red wine
- 2 teaspoons oregano, dried
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon black pepper
- 1⁄2 lb lobster tail
- 1 lb large shrimp, peeled and deveined
- 3⁄4 lb linguine
- 1⁄4 cup fresh parsley, chopped
Directions See How It's Made
- Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
- Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
- Cut lobster into 1/2" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
- Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.