Linguine and Lobster

Yield: 6 servings

Ingredients:

6 frozen lobster tails, 4 to 5 oz. each
12 wooden skewers
24 cherry tomatoes
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
Salt and freshly ground pepper, to taste
3/4 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
3 Tbsp. fresh mint, chopped
2 Tbsp. fresh rosemary, chopped
1 1/2 lbs. Linguine
1/2 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
3/4 cup Parmesan cheese, grated

Preparation:

Thaw the lobster tails. Blanch for one minute in boiling water. Drain
and rinse with cold water to stop cooking process.

Remove shells from lobster tails.

Split the tails lengthwise into two strips, then cut the cooled
lobster meat into 1-inch square pieces (you will need 18 pieces).

Soak the skewers in water. Wash the cherry tomatoes. Skewer tomatoes
and lobster pieces alternately on skewers (4 tomatoes and 3 pieces of
lobster meat per skewer).

Mix 2 Tbsp. olive oil, lemon juice, salt and pepper. Brush the lobster
pieces with the 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. Cook linguine according to package
directions. Grill the lobster and tomato skewers approximately 2 to 3
minutes, turn and baste with more of the seasoned olive oil mixture.

Grill an additional 2 to 3 minutes, being careful not to overcook the
lobster.

Drain the pasta, reserving 1/2 cup of the water. Transfer to a large
pasta bowl, and toss with 1/2 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 lobster meat and tomatoes.

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