Lobster Sauté with Linguine
This indulgent lobster and pasta dish has a dramatic presentation. Plain yogurt gives the sauce creaminess without all of the fat.
3 (1 1/4-pound) live Maine lobsters
1 (12-ounce) package dry linguine
2 tablespoons butter
1 1/2 cups sliced onion
2 cloves garlic, peeled and minced
1/2 cup sliced mushrooms
1/4 cup white wine
2 cups peeled, seeded and diced tomatoes*
1/2 cup plain yogurt
1/2 cup (1/2-inch) sliced green onions
2 tablespoons chopped fresh parsley
1/2 teaspoon seafood seasoning, or to taste
1/4 cup freshly grated Parmesan cheese
- Steam lobsters in one inch of water for 8 to 10 minutes. Remove from pot and cool. Reserve ½ cup of cooking liquid. Pick meat out of the shells and dice in large pieces. Carefully extract claw meat and leave whole.
- Cook pasta according to package directions; drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and garlic and sauté for 5 to 8 minutes or until onion is soft. Do not allow to brown. Add mushrooms and cook water out of them, remove and reserve. Add wine and reduce by one-half. Stir in tomatoes and cook 2 to 3 minutes. Add reserved lobster broth and reduce by one-forth. Bring to a gentle boil, reduce heat and add reserved lobster (except for claw meat) and mushrooms, yogurt, scallions, parsley and seafood seasoning to taste. 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.
Makes 2 servings.
*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.
Recipe provided courtesy of National Fisheries Institute.