Seafood Saute With Linguinne - cooking recipe

Ingredients

3 1 lb crabmeat or 1 lb shrimp, shelled and deveined
12 ounces dry linguine
2 tablespoons butter
1 1/2 cups sliced onions
2 cloves garlic, peeled and minced
1/2 cup sliced mushrooms
1/4 cup white wine
2 cups peeled seeded and diced tomatoes
1/2 cup plain yogurt
1/2 cup green onion, 1/2 inch sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon seafood seasoning, to taste
1/4 cup grated parmesan cheese

Preparation

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 saute 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.