Lobster Linguini

 

1/2 c. olive oil
1/2 c. unsalted butter
1 large onion, chopped
6 garlic cloves, minced
Rosemary & oregano
28-oz. can tomatoes, chopped
Salt & pepper
1 c. dry white wine
1/2 c. parsley
1-lb. lobster meat

In a skillet, heat butter and oil. Sauté onion and garlic until golden. Add wine; cook until liquid has evaporated. Reduce heat; add tomatoes, spices, and salt and pepper. Add the lobster and cook until the lobster is heated through. Serve over cooked linguine.

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Lobster Linguini

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