1 live Maine lobster (2 pounds)
1/3 cup olive oil
2 large garlic cloves, chopped
1/2 cup white wine
1 1/2 cups basic tomato sauce
Pinch crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley
1/2 pound linguini, cooked
Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.
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