RB Spicy Shrimp and Lobster Linquine
by Remonia Bogan
serves: 6
  A spicy tomato sauce full of shrimp and lobster.
  1 tbsp   olive oil
  3   onions, chopped
  6   garlic cloves, chopped
  1 28 oz   can diced tomatoes
  1/4 cup   dry red wine
  2 tsp   dried oregano
  1/2 tsp   crushed red pepper
  1/2 tsp   salt
  1/4 tsp   sugar
  1/4 tsp   coarsely ground black pepper
  1   lobster tail (1/2 pound)
  3/4 lb   linguine
  1/4 cup   chopped parsley
  1. Heat the oil in a very large nonstick skillet, then add the onions and garlic. Saute until golden, about 10 minutes. And the tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a broil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes.

2. Remove the meat from the lobster tail and cut it into 1/2 inch pieces. Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are opaque, about 5 minutes.

3. Cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley.