Lobster Over Linguine

2 whole, live lobsters (1 1/2 lb each) see note below

2 tbsp olive oil

1 large onion chopped

3 garlic cloves, minced and 2 cloves garlic, minced

1/4 tsp red pepper flakes and 1/8 tsp red pepper flakes

1/2 cup dry red wine

1 (28 oz) can whole tomatoes

1 (1 lb) box linguini

2 tbsp butter

In a large pot of boiling water steam the lobsters 8-10 minutes or

until the lobster shells are a bright orange-red color. The lobsters

will be slightly undercooked. Collect the juices from the cooked lobster

in a large bowl. Remove meat from the tails and claws. Store meat

separately from juices. This step can be done one a day ahead of time if

desired. n a large nonstick skillet, heat oil over medium high heat. Add onion, saute

5 minutes, until softened. Add 3 cloves, minced garlic and 1/4 tsp red pepper

flakes. Saute 1 minute. Stir in wine. Increase heat; cook until most of wine

cooks off, 3 minutes. To skillet, add reserved lobster juice and tomatoes, with

their liquid, crushing tomatoes with hands. Reduce heat to medium high and cook,

stirring occasionally, 20 minutes. This can also be made a day ahead of time and

refrigerated.

Cook linguine as package directs.

In a large nonstick skillet, heat butter over medium heat. Add 2 cloves minced garlic,

and 1/8 tsp red pepper flakes; cook 1 minute. Add lobster meat and any accumulated

juices from bowl; cook 1 minute. Add tomato sauce; cook 1 minute to heat through.

Drain linguine; toss with sauce. Serve immediately.

Note: Two cups cooked lobster meat can be substituted for whole lobsters, but then

you won't have the flavorful juices from the shell.