Submitted by Dawn D.

INGREDIENTS

• 2 lobster tails (8 to 10 ounces each)
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 1/2 cup white wine or chicken broth
• 2 tablespoons tomato puree
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces uncooked angel hair pasta
• 1 cup fresh arugula or baby spinach, coarsely chopped
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• Shredded Romano or Parmesan cheese, optional

DIRECTIONS

Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.

In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.

Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired. Yield: 4 servings.

Recipe Source: Taste of Home