Ingredients
6 fresh or frozen lobster tails (4 to 5 ounces each), thawed 3 tablespoons olive oil 1 jalapeno pepper, seeded and minced3 garlic cloves, minced1 can (28 ounces) whole plum tomatoes, undrained1/2 cup julienned soft sun-dried tomatoes (not packed in oil) 1/2 cup dry red wine1 teaspoon sugar2 teaspoons salt-free Italian herb seasoning1/2 teaspoon smoked paprika, optional 1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon red wine vinegar2 tablespoons butter3 tablespoons finely chopped shallotsHot cooked linguine and minced fresh parsley
Preparation
Using kitchen scissors, cut through bottom of lobster tail lengthwise down the center. Place lobster tail, cut side up, on a cutting board. Using a chef’s knife, cut through lobster meat and shell. Carefully remove meat from shell and cut into 1-in. pieces. Set lobster shells aside.
In a 6-qt. stockpot, heat oil over medium-high heat. Add jalapeno; cook and stir 1-2 minutes or until tender. Add garlic; cook 1 minute longer.
Add tomatoes, dried tomatoes, wine, sugar and seasonings, breaking up tomatoes with a spoon. Add reserved lobster shells. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes, stirring occasionally. Remove shells; set aside. Stir in vinegar.
In a large skillet, heat butter over medium-high heat. Add shallots; cook and stir until tender. Add lobster meat; cook and stir 2-4 minutes or until meat is opaque. Stir into tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until meat is firm but tender.
To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley.
