Ingredients
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can tomato puree
- 1 (6-ounce) can tomato paste
- 1 uncooked lobster tail, cut into 1-inch pieces
- 1 pound jumbo shrimp (about 22/pound), shelled and deveined
- 1 squid, cleaned and cut into 1-inch pieces
- 1 tablespoon freshly chopped basil
- Pinch red pepper flakes
- 1 pound cooked linguini
- 1/4 cup freshly grated Parmigiano-Reggiano
Directions
In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.
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By Diane C #2
South Lyon, Mic...
on December 27, 2010
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Good but next time I will use crushed or diced tomatoes. Puree was a little too thick for my liking. I will probably omit the tomato paste also.
By alyssav_14_8595351
carlsbad, NM
on April 03, 2008
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very nice and quite moist nad tastefull!
By terri303_1247284
Brampton
on November 10, 2005
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my family loved it. Added scallops with the shrimp. Will definitely cook this again..
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