Mediterranean Maine Lobster Tossed with Linguine

INGREDIENTS:

4 each 1¼ pound Maine lobsters

1 pound linguine

5 sprigs fresh rosemary

1 cup olive oil

4 Tablespoons capers

4 artichoke hearts - quartered

8 sun dried tomatoes - sliced

2 dozen kalamata olive – pitted & rinsed

1 Tablespoon garlic - chopped

1 splash of white wine

2 fresh tomatoes - chopped

4 scallions – sliced thinly, save the white ends

2 cups Feta cheese - crumbled

Black pepper

DIRECTIONS:

Boil or steam Maine Lobster for about 7 to 8 minutes, cook quickly.  Pick Maine Lobster meat and set aside.

Cook linguine in salted boiling water for about 10 minutes or until al dente.  Cool and set aside.

Make rosemary infusion by adding rosemary springs to olive and oil and heating on low for 20 minutes.

Heat sauté pan on medium heat and add rosemary infusion.  Add capers, artichoke hearts, sun dried tomatoes, kalamata olives, and garlic.  Sauté for 2 minutes.  Add wine and ¼ cup of Feta cheese.  Add Maine Lobster, fresh tomatoes, scallions, and black pepper.  Sauté for about 1 minute or until the lobster is warm then with the linguine.

Arrange pasta on center of plate and top with crumbled Feta cheese.  Garnish with grilled focaccia bread and rosemary sprigs.

NUTRITIONAL:

Per serving:

calories            1,544.9

carbohydrate         165  g

cholesterol             139  mg

fat                         75.0  g

protein                  67.3  g

sodium               3,771  mg

dietary fiber         21.7  g

calcium                  585  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

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