INGREDIENTS:
(4 to 6)
2 (1.5pound) Maine lobsters
6 tablespoons olive oil
1/4 cup onion, chopped
1/4 cup shallots, chopped
1 (32 ounce) can whole tomatoes, drained and chopped
1 1/2 teaspoons fresh tarragon, chopped
1 cup heavy cream
1 pound linguine, cooked and drained
salt and pepper to taste
pinch of cayenne pepper
DIRECTIONS:
Cook and pick your Maine lobsters. Heat 2 tablespoons of the oil and add the onion and shallots. Cover and cook until onions are translucent. Add the tomato, tarragon, salt and pepper. Bring to a boil, reduce to simmer and cook uncovered for 30 minutes, stirring often. Remove from heat and cool for 10 minutes. Pour into food processor and pulse 3 to 4 times until smooth. Add the remaining oil to the food processor and pulse 2 or 3 more times. Return the sauce to the pan and add the cream. Simmer for 15 minutes, whisking often. Add the Maine lobster meat and cayenne pepper to the sauce and heat through. Pour half the sauce into the linguine and toss well. Pour the remaining sauce over each individual serving.
