Creamy Lobster Linguine |  |
Ingredients
| 4 | live lobsters
| | 2 | tbsp.
butter or margarine
| | 2 | garlic cloves, 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)
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| |
Directions
 | Steam lobsters in 1 inch boiling water in large kettle or Dutch oven 8 to 10 minutes. Remove from pot, reserving 1/4 cup liquid; cool. |  | Remove meat from lobster shell, tail and claws; coarsely chop and set aside. |  | Melt butter in large skillet over medium-high heat; add garlic and shallots; sauté until tender. Add mushrooms and sauté until tender. Remove with slotted spoon; set aside. Add chicken broth to skillet. Bring to boiling; boil, stirring occasionally, until reduced by half. Add tomatoes and sauté 2 to 3 minutes. |  | 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. |
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