Seafood Saute with Linguinne

DIRECTIONS

• Steam lobsters in one inch of water for 8 to 10 minutes.
• Remove from pot and cool.
• Reserve 1/2 cup of cooking liquid.
• Pick meat out of the shells and dice in large pieces.
• Carefully extract claw meat and leave whole.
• Cook pasta according to package directions; drain.
• Meanwhile, melt butter in a large skillet over medium heat.
• Add onion and garlic and sauté for 5 to 8 minutes or until onion is soft.
• Do not allow to brown.
• Add mushrooms and cook water out of them, remove and reserve.
• Add wine and reduce by one-half.
• Stir in tomatoes and cook 2 to 3 minutes.
• Add reserved lobster broth and reduce by one-forth.
• Bring to a gentle boil, reduce heat and add reserved lobster (except for claw meat) and mushrooms, yogurt, scallions, parsley and seafood seasoning to taste.
• Add Parmesan cheese to thicken.
• Toss half of sauce with cooked linguine.
• Arrange on plate; pour remaining half of sauce over each serving.
• Top each serving with the whole claw meat.
• to substitute other seafood- substitute shrimp or vegetable broth for lobster broth.