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Lobster Recipes
Pasta
Lobster Sauté with
Linguine
(Serves 4-6
People)
3 each 1¼ lbs. Maine lobsters
1 pound linguine
2 cloves garlic, minced
1½ cups onion, sliced
2 Tablespoons butter
¾ cup mushrooms, sliced
¼ cup white wine
2 cups fresh tomatoes, peel/seed/dice or canned,
pasta-ready tomatoes
½ cup lobster broth
½ cup heavy cream or yogurt
½ cup scallions, cut 1/2" long
2 Tablespoon parsley, chopped
1 pinch Old Bay seafood seasoning to taste
½ cup parmesan cheese, grated
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 1/2. Add tomatoes and cook 2-3 minutes.
Add lobster broth and cream or yogurt and reduce
by ¼. Bring to a boil, simmer and add lobster and
scallions, parsley, reserved mushrooms and Old Bay
or seafood seasoning. Add Parmesan cheese to
thicken.
Toss ½ of sauce with cooked linguine. Arrange on
plate, pour remaining ½ of sauce over each
serving. Top each serving with the whole claw
meat.
Wilfred Beriau, Chef Instructor
Southern Maine Technical College
South Portland, Maine
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com