This is a decadent dish that is very popular with my family at Christmas-time, when pasta with seafood is a holiday tradition for Italians. For others, though, it’s a reminder of summers on the Cape or in the Hamptons. Whatever memories it may conjure for you, we can all probably agree that it is a rich, sophisticated dish that puts a smile on the face of anyone who tastes it.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta.
Step 2
Meanwhile, in a large, heavy skillet heat the olive oil over medium-high heat. Add the onion and cook for 4 minutes. Add the garlic, red pepper flakes, salt, pepper, and oregano. Stir and cook for 1 minute. Add the Cognac, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Add the tomatoes, lobster, parsley, and chopped basil. Cook until the lobster meat and tomatoes are heated through, 2 to 3 minutes.
Step 3
Add the linguine to the pot and stir to coat the pasta in the sauce. Transfer into individual pasta bowls, reserving one claw for each bowl. Place the claw on top of the pasta and place a basil sprig next to it. Serve immediately.
