Maine Lobster Sauté With Linguine

By: Wilfred Beriau, Chef Instructor, Southern Maine Technical College, South Portland, Maine

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4-6 servings


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 Maine 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 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.