Cacciatore with Maine Lobster and Linguine

Submitted by: Michael Salmon, Hartstone Inn 1999, Camden, Maine

See more like this in: Entrees, International Flavors

INGREDIENTS:

(4 servings)

2 pounds cooked Maine 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

DIRECTIONS:

If the Maine Lobster has not been already dressed, do so. Cut the Maine Lobster into bite-size pieces.

Heat the oil in a large, heavy skillet, add the Maine Lobster and cook over moderate heat for 3-4 minutes. The Maine 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.

NUTRITIONAL:

Per serving:

calories 573.6

carbohydrate 50.1 g

cholesterol 216 mg

fat 16.8 g

protein 51.1 g

sodium 1098 mg

dietary fiber 3 g

calcium 149 mg

Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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