CHILE PEPPER LOBSTER OVER SAFFRON LINGUINE

Ingredients

• 1 cup olive oil
• 2 tablespoons peeled, seeded, and chopped Italian plum tomatoes
• 2 tablespoons chopped onions
• 2 tablespoons chopped fresh cilantro
• 2 teaspoon minced garlic
• 1 tablespoon chili powder
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 4 turns freshly ground black pepper
• 4 servings Saffron Linguine
• 1 pound cooked lobster meat (from 3 live 1-pound lobsters), cut into 1/2-inch pieces
• 1/4 cup coarsely grated fresh Parmesan cheese
• 1/4 cup chopped green onions

Instructions

Combine the oil, tomatoes, onions, cilantro, garlic, chili powder, red pepper, cumin, salt, and black pepper in a large skillet over medium heat and cook for 6 minutes. Turn off the heat and allow the mixture to steep for 10 or 15 minutes.
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Prepare the Saffron Linguine, and cover to keep warm.
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Turn the heat back up to high under the skillet, and when the mixture bubbles, add the lobster. Cook, shaking the skillet, for 3 minutes. Remove from the heat. Makes about 2 cups.
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To serve, divide the pasta into 4 portions and mound it in 4 shallow bowls. Add 1/2 cup of the lobster and sauce, and sprinkle each serving with 1 tablespoon of the Parmesan and 1 tablespoon of the green onions.
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Yield: 4 main-course servings

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