Recipe

Chile Pepper Lobster Over Saffron Linguine

Ingredients

1 cup olive oil
2 tablespoons peeled, seeded, and chopped Italian plum tomatoes
2 tablespoons chopped onions
2 tablespoons chopped fresh cilantro
2 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon salt
4 turns freshly ground black pepper
4 servings Saffron Linguine [2]
1 pound cooked lobster meat (from 3 live 1-pound lobsters), cut into 1/2-inch pieces
1/4 cup coarsely grated fresh Parmesan cheese
1/4 cup chopped green onions

Combine the oil, tomatoes, onions, cilantro, garlic, chili powder, red pepper, cumin, salt, and black pepper in a large skillet over medium heat and cook for 6 minutes. Turn off the heat and allow the mixture to steep for 10 or 15 minutes.
Prepare the Saffron Linguine, and cover to keep warm.
Turn the heat back up to high under the skillet, and when the mixture bubbles, add the lobster. Cook, shaking the skillet, for 3 minutes. Remove from the heat. Makes about 2 cups.
To serve, divide the pasta into 4 portions and mound it in 4 shallow bowls. Add 1/2 cup of the lobster and sauce, and sprinkle each serving with 1 tablespoon of the Parmesan and 1 tablespoon of the green onions.