- Two 1 1/4-pound live lobsters
- 3 Cups tomato sauce
- 1 Tablespoon red pepper flakes
- 1/4 Cup dry white wine
- Salt and pepper, to taste
- 2 Tablespoons chopped parsley
- 1/2 Pound linguine, cooked to package instructions
The easiest and best way to cook the cook lobsters is by steaming. Put a rack or collapsible vegetable steamer in a pot large enough to hold the lobsters and add 1½ inches of water. Cover and bring to a boil. Add the lobsters, cover, and steam for about 15 minutes, until they are bright red. Using tongs, remove and place each lobster on its back and split lengthwise. In a large skillet, bring the tomato sauce and red pepper flakes to a boil. Add the wine and season with salt and pepper, to taste. Place the lobsters in the sauce and reduce heat. Spoon a generous amount of sauce over each lobster. Cover and simmer for 10 minutes. To serve, place the lobster on the side of a plate alongside the pasta, adding sauce to both as desired. Garnish with parsley.