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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 1

A CookTale

At under $5.00 a pound, irresistible Lobster becomes even more so. We brought home the store’s maximum order of six, 1-1/4 to 1-1/2 pounders, streamed and cracked. Cath craved for her usual, steamed with Melted Butter, while I craved for spicy Fra Diavolo. As shown, we both got our cravings satisfied, with ample leftovers for picking at lunch.


1/2 C Lobster Meat (Claw section & Tails only)
1/3 C of EVOO
1 large Garlic Clove, chopped
1/2 C of White Wine
1-1/2 C of Tomato Sauce
Pinch crushed Red Pepper Flakes
1/3 C of Capers
2 TB of chopped fresh flat-leaf Parsley
2 oz of cooked Linguini


1. Cut the Lobster in half lengthwise. Remove the Tail meat & the Claw meat. The remainder can be saved for stock.

2. In a large saucepan, heat the EVOO & Garlic & cook for a few minutes. Add the White Wine, Tomato sauce, Red Pepper Flakes & Capers. Cook for a few minutes until all the ingredients have blended together. Add the chopped Parsley & Salt, to taste.

3. Add the Lobster Meat. Do not overcook the (already steamed) Lobster, You simply want to warm & mix them together. Add the Lobster & Sauce to the cooked Linguini & serve.

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