Lobster Tail Pomodori

6 Tbsp olive oil
6 cloves garlic, chopped
4 8-oz lobster tails, meat removed, 1/2" pieces
2 c diced onions
3 14-oz cans ready-cut tomatoes
1 1/2 tsp oregano
1 1/2 tsp salt
1/4 tsp ground mace
1/2 tsp pepper
1 bay leaf
15 oz can tomato puree
1/4 c heavy cream
2 16-oz boxes linguine, cooked according to pkg directions
1/2 c coarsely chopped parsley
Heat 3 Tbsp oil in 5-quart pot. Add 3 Tbsp garlic; saute 2 minutes. Add lobster; saute 5 minutes. Pour into bowl; keep warm. Add remaining oil, garlic and onion to pot; saute 10 minutes. Add tomatoes, oregano, salt, mace, pepper, bay leaf and tomato puree; cook over medium-low heat 15 minutes. Remove 2 cups to blender or food processor. Whirl until pureed. Return to pot. Add cooked lobster meat with juices to pot; cook for 2 minutes or until lobster meat is cooked through. Remove from heat. Stir in cream. Remove bay leaf and discard. Place hot cooked pasta in large serving bowl. Pour sauce over; top with parsley. Toss to mix.

Makes 12 servings.

Source: Family Circle Magazine 1995

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