Ingredients

3 - (1 1/2) pound live Maine lobster
1 1/2 cups sliced onion
2 cloves garlic, minced
2 tablespoons butter
1/2 cup sliced mushrooms
1/4 cup white wine
2 cups fresh tomatoes, peeled, seeded and diced
1/2 cup lobster broth (see below)
1/2 cup plain yogurt
1/2 cup scallions, thinly sliced
2 tablespoons chopped parsley
1/2 teaspoon seafood seasoning
1/4 cup grated Parmesan cheese
1 pound linguine, cooked

Directions

1. Steam lobsters in one inch of water for 8-10 minutes. Remove, and let cool. Reserve 1/2 cup of liquid (lobster broth). After lobsters cool, pick meat out of the shells and dice in large pieces. Carefully extract claw meat and leave whole.
2. In a large skillet, saute onion and garlic in butter for 5-8 minutes until onions are soft. Do not allow to brown. Add mushrooms and cook water out of them, then remove and reserve.
3. Add wine and reduce by one-half. Add tomatoes and cook 2-3 minutes. Add lobster broth and yogurt and reduce by one-forth. Bring to a boil, simmer and add lobster, scallions, parsley, reserved mushrooms and seasoning. Add Parmesan cheese to thicken. Toss half of sauce with cooked linguine. Arrange on plates. Spoon equal amounts of remaining sauce over each serving. Top each serving with the whole claw meat.

The lobsters may be steamed and cooled in the refrigerator early in the day.

The lobsters may be steamed and cooled in the refrigerator early in the day.

Lobster with Linguine
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