Lobster Over Linguine


4 live lobsters
2 tbsp. butter or margarine
2 garlic clovers, minced
2 shallots, finely chopped
1 (8-oz.) pkg. sliced fresh mushrooms
1/2 cup chicken broth
2 cups diced tomatoes
1/2 cup whipping cream
1/3 cup chopped green onions
2 tbsp. chopped fresh parsley
1 tsp. Creole or seafood seasoning
1/4 tsp. freshly ground pepper
1/4 cup freshly grated Parmesan cheese
16 oz. linguine, cooked
Additional parsley and Parmesan cheese (optional)


1.  Steam lobsters in 1 inch of boiling water in large kettle or Dutch oven 8 to 10 minutes.  Remove from pot reserving 1/4 cup liquid; cool.

2.  Remove meat from lobster shell, tail and claws; coarsely chop and set aside.

3.  Melt butter in large skillet over medium-high heat; add garlic and shallots; saute until tender.  Add mushrooms and saute until tender.  Remove with a slotted spoon; set aside.  Add chicken broth to skillet.  Bring to boiling; boil, stirring occasionally, until reduced by half.  Add tomato and saute 2 to 3 minutes.

4.  Stir in reserved lobster broth and whipping cream; cook, stirring often, until reduced by one-fourth.  Stir in chopped lobster meat; mushroom mixture, green onions, parsley, Creole seasoning and pepper; bring to simmering and stir in cheese.  Toss half of sauce with pasta and spoon into individual serving plates.  Drizzle with remaining sauce.  Garnish with additional parsley and Parmesan cheese, if desired.

Serves 6



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