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Lobster Recipes
Pasta
Blaine House 2003 -- Mediterranean Lobster Tossed with Linguine

4 each 1¼ pound Maine lobsters

1 pound linguine
5 sprigs fresh rosemary
1 cup olive oil
4 Tablespoons capers
4 artichoke hearts - quartered
8 sun dried tomatoes - sliced
2 dozen kalamata olive – pitted & rinsed
1 Tablespoon garlic - chopped
1 splash of white wine
2 fresh tomatoes - chopped
4 scallions – sliced thinly, save the white ends
2 cups Feta cheese - crumbled
Black pepper

Boil or steam lobster for about 7 to 8 minutes, cook quickly. Pick lobster meat and set aside.

Cook linguine in salted boiling water for about 10 minutes or until al dente. Cool and set aside.

Make rosemary infusion by adding rosemary springs to olive and oil and heating on low for 20 minutes.

Heat sauté pan on medium heat and add rosemary infusion. Add capers, artichoke hearts, sun dried tomatoes, kalamata olives, and garlic. Sauté for 2 minutes. Add wine and ¼ cup of Feta cheese. Add lobster, fresh tomatoes, scallions, and black pepper. Sauté for about 1 minute or until the lobster is warm then with the linguine.

Arrange pasta on center of plate and top with crumbled Feta cheese. Garnish with grilled focaccia bread and rosemary sprigs