Linda Greenlaw for Martha Stewart Living

Linda Greenlaw's Spicy Lobster Linguine

Course Main Dish
Cuisine New England


  • 1 cup White Wine or vermouth or vodka
  • 1 cup Water
  • 4 1 1/4-pound lobsters
  • Coarse salt and freshly ground pepper
  • 1 pound linguine
  • 3 tablespoons olive oil
  • 2 cloves garlic very finely chopped
  • crushed red pepper flakes to taste
  • 3 cups drained and coarsely chopped canned tomatoes
  • 2 tablespoons tablespons chopped fresh mint leaves


  • In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use.
  • Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions.
  • Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper.
  • Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately.
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