Lobster Gravy

At least (2)  1 1/4 - 1 1/2 lb Live Lobster  (more is better)

28 oz. can of Tomato Puree

12 oz. can of Tomato Paste

4-5 cloves of garlic

1 - 2 Tbl olive oil

1 tsp parsley flakes

1/4 tsp oregano

1/2 tsp basil

salt & pepper (to taste)

Serve with Linguine

Prepare Lobster (for the un-squemish)

Rinse the whole lobster using tap water.

Using a sturdy knife, seperate the tail from the body.

Break off each main claw (2) at the body.

Cut-off the head from the body approx. 3/4" - 1" behind the eyes (this may be the most difficult part) and discard.

Lightly rinse the body taking care to keep the "green tamale".

Prepare Lobster (for the squeamish)

Submerse the live lobsters in boiling salt water for approx. 5 min.

Follow the above directions for cutting the lobster.

Prepare Gravy

Chop garlic in small pieces and saute in olive oil in large pot.

Add Tomato Puree, Paste and water.

Add other ingredients, stir and add lobster.

Simmer for at least 2 1/2 hrs. or until gravy thickens stirring on occasion (the kitchen should take on a tantalizing aroma).

Serve with linguine, fresh grated peccorino romano cheese and fresh basil.