Ingredients (for 4)
4 *spiny lobster tails (rinse off well before cooking)
8 ounces linguine
2 garlic cloves sliced not too thinly
1 cup fresh tomatoes diced small
1/3 cup dry white wine
salt and pepper
4 few tablespoons already prepared left over marinara sauce (This is his secret ingredient!)
Start your linguine water first.
Add olive oil to a pan (that is big enough for all the lobster and has a lid) and heat up.
Saute the garlic until soft but not brown in the least.
Add the tomatoes and cook until soft, add the marinara and salt and pepper to taste.
Pour in wine and cook for 1 minute.
Add the parsley.
Add lobster tails, cover and cook for a few minutes until they are bright red.
Now remove the tails and set aside covering with foil, drain and place the pasta in the sauce and cook while tossing to coat for 1 minute.
Serve the linguine with lobster tail on top (1 per person) some bread and glass of chilled white wine Buon Appetito!
Note: To eat the lobster tail simply turn over, split open and dig out meat with fork.
*Spiny lobsters, also known as crayfish or Florida lobsters, differ from northern-water lobsters in that they do not have the front claws. Also unlike a typical New England most of the edible meat in Spiny lobsters comes from their smooth tails.