Lobster Fra Diavolo

• 2 (1 1/2 to 2 lb.) lobsters
• 1/2 c. olive oil
• 1/2 c. chopped green pepper
• 2 Tbsp. chopped fresh flat leafed parsley
• 2 garlic cloves, chopped
• 2 Tbsp. chopped fresh basil or 1 Tbsp. dried basil
• 2 c. canned Italian-style plum tomatoes, chopped
• 2 Tbsp. tomato paste
• 1/8 tsp. crushed red pepper
• 1 lb. linguini or thin spaghetti

1. Put all ingredients (except lobsters and pasta) in a large, nonreactive (not aluminum) pot and bring to a boil.
2. Add lobsters (or precooked lobster meat) and simmer gently on very low heat for about 1 hour.
3. Stir often, scraping the bottom of the pot.
4. Sauce will be thick, light and have a delicate lobster taste.
5. About 10 minutes before sauce is done, cook the pasta al dente.
6. Drain quickly.
7. Put pasta on hot plates.
8. Pour some sauce over the pasta.
9. Place split/quartered or lobster meat over the pasta and cover with more sauce.
10. Enhance taste by sprinkling with grated Romano Pecorino cheese.

lobsters, olive oil, green pepper, parsley, garlic, fresh basil, tomatoes, tomato paste, red pepper, thin spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699261 (may not work)