Ingredients Jump to Instructions ↓

  1. 3 - (1 º) pound live Maine lobster

  2. 1 1/2 cups sliced onion

  3. 2 cloves garlic, minced

  4. 2 tablespoons butter

  5. 1/2 cup sliced mushrooms

  6. 1/4 cup white wine

  7. 2 cups fresh tomatoes, peeled, seeded and diced

  8. 1/2 cup lobster broth (see below)

  9. 1/2 cup plain yogurt

  10. 1/2 cup scallions, thinly sliced

  11. 2 tablespoons chopped parsley

  12. 1/2 teaspoon seafood seasoning

  13. 1/4 cup grated Parmesan cheese

  14. 1 pound linguine, cooked

Instructions Jump to Ingredients ↑

  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, sautÈ 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.


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