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Source: America's Favorite Food Associations

Lobster Saute with Linguine
A great way to cook lobster.
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Serves: 5 to 6
Prep Time: 20 minutes
Cook Time: 15 to 20 minutes
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3 1/4 pounds Maine lobsters, live
1 pound linguine
2 cloves garlic, minced
1 1/2 cups onions, sliced
2 tablespoons butter
1/2 cup mushrooms, sliced
1/4 cup white wine
2 cups tomatoes, peeled, seeded, and diced
1/4 cup broth, lobster broth
1/2 cup plain yogurt
1/2 cup scallions, cut 1/2" long
2 tablespoons parsley, chopped
1/4 cup Parmesan cheese, grated
to taste McCormick® OLD BAY® Seasoning




Steam lobsters (1 per every 2 persons), in one inch of water for 8-10 minutes. Remove, and let cool. Reserve ½ 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.

In a large skillet, sauté garlic and onion 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. Add wine and reduce by one-half. Add tomatoes and cook 2-3 minutes. Cook linguine.

Add lobster broth and yogurt and reduce by one-forth. Bring to a boil, simmer and add lobster and scallions, parsley, reserved mushrooms and seasoning. Add Parmesan cheese to thicken. Toss half of sauce with cooked linguine. Arrange on plate, pour remaining half of sauce over each serving. Top each serving with the whole claw meat.





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