3 EACH 1¼ LBS.
2 CLOVES MINCED
1½ CUPS SLICED
¾ CUP SLICED
2 CUPS PEEL/SEED/DICE OR CANNED, PASTA-READY TOMATOES
½ CUP, CUT 1/2″ LONG
2 TABLESPOON CHOPPED
1 PINCH TO TASTE
½ CUP GRATED
Steam Maine Lobsters (1 per every 2 persons), in one inch of water for 8-10 minutes. Remove, and let cool. Reserve ½ cup of liquid (Maine Lobster broth). After Maine 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 Maine Lobster broth and cream or yogurt and reduce by ¼. Bring to a boil, simmer and add Maine 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.