BUTTERY TOMATO LOBSTER PASTA

Prep 15 min | Total 40 min Serves: 2 Frozen lobster tails can be found in the seafood section of the grocery store. To remove the meat from the shell, thaw tails in cold water, then cut both edges of the soft underside down to the fin with clean kitchen scissors. Remove the underside; then you can easily pull out the tail meat. 1/4 cup unsalted butter ■

4 60-g lobster tails, removed ■ from shells

796-mL can plum tomatoes, ■ preferably San Marzano 2 garlic cloves, minced ■

1/8 tsp salt ■

236-mL bottle clam juice ■ 2/3 cup apple juice ■

150 g linguine pasta ■

2 tbsp chopped basil, optional ■

1. Boil a large pot of water. Melt butter in a large (12-in.) frying pan over medium-high. Add lobster tails. Cook, flipping halfway through, until lobster turns pink, about 3 minutes. Remove lobster to a plate and cover with foil to keep warm.

2. Return pan to stovetop. Add tomatoes, garlic and salt. Pour in clam juice and apple juice. Boil, using a wooden spoon to cut tomatoes into bite-sized pieces, 12 to 15 minutes.

3. Cook linguine, following package directions but omitting salt, until tender, 7 to 8 minutes. Drain and add to sauce, tossing to coat.

4. Divide pasta between two plates. Lay two lobster tails on each. Season with fresh pepper. Sprinkle with basil.