INGREDIENTS:
(6 servings)
6 frozen
Maine lobster tails, 4-5 ounce
12 wooden skewers
24 cherry tomatoes
2 Tablespoons extra virgin olive oil
1 Tablespoon freshly squeezed lemon juice
To taste, salt & freshly ground pepper
¾ cup fresh parsley
½ cup fresh basil
3 tablespoons fresh mint
2 tablespoons fresh rosemary
1½ pounds linguine
½ cup olive oil
To taste, salt and pepper
¾ cup grated Italian cheese
DIRECTIONS:
Thaw the Maine Lobster tails. Blanch for one minute in boiling water. Drain, rinse with cold water to stop cooking process. Remove shells from Maine Lobster tails. Split the tails lengthwise into two strips, then cut the cooled Maine Lobster meat into 1-inch chunks.
Soak the skewers in water. Wash the cherry tomatoes.
Skewer tomatoes and Maine Lobster chunks alternately on skewers (4 tomatoes, 3 chunks of Maine Lobster meat). Mix olive oil, lemon juice and salt and pepper. Brush the Maine Lobster chunks with seasoned olive oil mixture. Refrigerate until ready to grill.
Chop the parsley, basil, mint and rosemary and toss lightly in a bowl. Cover to prevent from drying out.
Bring pot of water to boil, add salt to taste. Cook linguine al dente. Grill the Maine Lobster and tomato skewers approximately 2-3 minutes, turn and baste with more of the seasoned olive oil mixture, grill an additional 2-3 minutes, being careful not to overcook the Maine Lobster.
Reserving ½ cup of pasta water, drain pasta. Transfer to a large pasta bowl, and toss with ½ cup olive oil, the reserved pasta water, the chopped herbs and salt and pepper to taste. Sprinkle with the cheese. Toss again. Serve pasta with the skewered Maine Lobster meat and tomatoes.
NUTRITIONAL:
Per serving:
calories 971.5
carbohydrate 126 g
cholesterol 100 mg
fat 31 g
protein 53 g
sodium 806 mg
dietary fiber 12 g
calcium 536 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
