2 large fresh or frozen lobster tails
2/3 cup minced onion
1 large garlic clove, minced
1/4 cup olive oil
2 16oz. cans of San Marzano DOP tomatoes
1 tbl. chopped fresh basil leaves
1 tbl. mild honey
1 tsp. salt
1/8 tsp. black pepper
1 packet (10 oz.) of Mama's Black Squid Ink Linguine
Boil lobster to (frozen) package directions. Remove meat from shells and cut into thick chunks. Set aside.
Saute onion and garlic in olive oil for 5 mins. Add tomatoes, basil, honey, salt and pepper.
In sauce pan, boil Black Squid Ink pasta for 10-12 mins.
Simmer sauce, covered for 45 mins. If sauce becomes thick while cooking, stir in 1/2 cup of water.
Combine lobster with pasta and pour hot sauce over. Serve!