This indulgent-looking
lobster linguine has a dramatic presentation. Plain yogurt gives
the sauce creaminess without all of the fat.
Lobster
Saute with Linguine
3 (1.25-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.
