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Linguine with Lobster and Peppers
Source: New Hot Pepper Book
Makes 6 servings
1/2 cup olive oil
8 whole holland reds, stemmed, seeded - chopped
3 whole garlic cloves - minced
3 cups cooked lobster meat - cut into chunks
1 whole large tomato peeled, seeded - chopped
1 whole lemon skin grated
1/3 cup italian parsley, basil or mint - chopped
1 lb linguine - cooked/drained
coarse salt
lemon wedges
In skillet, heat 1/4 cup oil over medium heat.
Add chiles and garlic and saute 1 minute.
Stir lobster and cook 1 minute longer.
Add tomato, lemon skin, parsley, and remaining 1/4 cup oil and cook just until heated through.
Pour over hot cooked linguine, season to taste with salt and toss thoroughly.
Serve with lemon wedges, if desired.
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