Linguine With Lobster In Tomato Sauce

• 1/2 cup olive oil
• 1 tablespoon finely minced garlic
• 1 cup finely chopped sweet pepper, preferably red
• 7 cups crushed tomatoes
• 2 tablespoons finely chopped parsley
• 1 teaspoon dried hot red pepper flakes
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 tablespoon dried oregano
• 2 tablespoons finely chopped fresh basil or half that amount dried
• 3 live lobsters, about 2 pounds each
• 1/4 cup Italian brandy
• 4 quarts water
• 1 1/2 pounds linguine

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

olive oil, garlic, sweet pepper, tomatoes, parsley, salt, freshly ground pepper, oregano, fresh basil, live lobsters, italian brandy, water, linguine

Taken from cooking.nytimes.com/recipes/1191 (may not work)