LOBSTER TOMATO SAUCE RECIPES

Steps:

• Heat the oil in a skillet large enough to hold the lobsters in one layer when they are added. Add the garlic and sweet pepper, and cook, stirring, until pepper softens.
• Add the tomatoes, parsley, pepper flakes, salt, pepper, oregano and basil. Bring to a boil, and add the lobsters, shell side up. Cover tightly, and cook over medium-high heat about 1 hour or slightly longer. Remove the lobsters to a flat dish. When the lobsters are cool enough to handle, crack the shells, remove the meat, discarding the carcasses. Cut the meat into bite-size pieces.
• Add the brandy to the sauce.
• Meanwhile, bring the water to a boil, and add salt to taste. Add the linguine, and cook about 10 minutes or to the desired degree of doneness. Drain. Drop the pasta and lobster pieces into the tomato sauce and heat.

Steps:

• For the lobster, peel onion and cut into quarters. Peel carrots and cut into slices.
• Rinse dill and shake dry. Cut lemon into slices. Boil 5 liters (approximately 5 quarts) of water in 2 large stockpots. Add half of prepared ingredients into each pot. Bring to a boil and reduce heat and simmer for about 30 minutes.
• For the sauce, blanch tomatoes, drain and peel and core and quarter and chop. Sauté tomatoes in hot oil and stir in cognac, ketchup, tomato paste and vinegar and season with salt and pepper. Simmer for about 10 minutes. Puree if desired.
• Add half of wine to each stockpot and bring to a boil. With tongs, carefully lower lobster with back down and claws forward into boiling stock. Immediately cover with lid and bring to a boil. Remove from heat. Remove lobster after about 2 minutes or up to 10 minutes.
• With scissors or a large, sharp knife, cut shell along back of lobster to open. Remove meat from shell and scissors. Serve with tomato sauce and garnish with herbs to serve.