Lobster Saute with Linguine

Source: America's Favorite Food Associations

Lobster with linguine, mushrooms, white wine and many more ingredients make this dish mouth-watering.

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Serves: 5 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes

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3 1/2 lbs lobster, live
1 pound linguine
2 cloves garlic, minced
1 1/2 cups onion, sliced
2 Tablespoons butter
1/2 cup mushrooms, sliced
1/4 cup white wine
2 cups tomatoes, fresh, dice, seeded, peeled
1/4 cup lobster, broth (see below)
1/2 cup plain yogurt
1/2 cup scallions, cut 1/2" long
2 Tablespoons parsley, chopped
1/4 cup Parmesan cheese, grated
Old Bay seasoning, or seafood seasoning, to taste

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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