Food & Cooking Recipes Ingredients Seafood Recipes Linda's Spicy Lobster Linguine 4.0 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 This recipe comes courtesy of Linda Greenlaw, the author of "The Lobster Chronicles: Life on a Very Small Island." Ingredients 1 cup white wine (or vermouth or vodka) 1 cup water Four 1 1/4-pound lobsters Coarse salt and freshly ground pepper 1 pound linguine 3 tablespoons olive oil 2 cloves garlic, very finely chopped Crushed red-pepper flakes, to taste 3 cups drained and coarsely chopped canned tomatoes 2 tablespoons chopped fresh mint leaves Directions In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use. Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper. Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately. Rate it Print