Lobster Sautee

[rhodry69]

Lobster Sautee

1 - 2 Oz Grape Seed Oil
1 Tbsp Garlic, Chopped
1 Cup Mushrooms, Button, Sliced
1¼ -1½ Lb Maine Lobster
¼ Cup White Wine
½ Cup Tomatoes, Plum, Diced
½ Dozen Grape Or Cherry Tomatoes
1 Tsp Lemon Juice
¼ Cup Green Onion, Sliced
To Taste Kosher Salt & Cracked Black Pepper
1 Portion Gemilli Pasta
¼ Cup Garlic Butter Or Whole Butter
¼ Tsp Parsley, Chopped
1 Piece Lemon Wheel For Garnish

For Humane Reasons, Prepare The Lobster By Gently Putting The Lobster Into A Brown Paper Bag With Holes In It. Place The Lobster In The Freezer, & Let It Fall Asleep. About 2 Hours.
Place The Lobster In A Pot Of Boiling Water For Approximately 5-7 Minutes, Or Until The Lobster Is ¾ Of The Way Cooked. Immediately Cool In An Ice Bath. Once Lobster Is Cool, Remove Tail & Claws From Body, & Discard Body. Cut Tail Into 4 Pieces. Crack Claws With Back Of Knife. Cut Tip Of Claws Off.
In A Hot Sauté Pan, Heat Grape Seed Oil. Add Garlic & Mushroom & Sauté For 20 - 30 Seconds (until Just Wilted).
Add Lobster, Heat ½ Way Through. Deglaze With White Wine.
Add Diced Tomatoes, Cherry Tomatoes & Lemon Juice.
Add Green Onions, Salt & Pepper To Taste. Mix Well.
Add Preheated Pasta & Cold Butter. Toss Until Well Incorporated.
Evenly Distribute Cooked Lobster & Vegetables Over Pasta. Top With Lemon Wheel & Parsley. Enjoy!

Lobster Cooking Times:
1 To 1½ Lbs - 10 To 12 Minutes
1½ To 2 Lbs - 15 To 18 Minutes
2½ To 3 Lbs - 20 To 25 Minutes