A rustic dish with the unique and tasty combination of lobster and artichoke.
| 2 | shallots (minced) | |
| 2 | can | whole artichoke hearts (cut in half) |
| 1⁄2 | chicken or vegetable stock | |
| 2 1⁄2 | fresh parsley (chopped, divided) | |
| 2 | tsp | fresh thyme leaves |
| 4 | tbsp | olive oil |
| 3 | tbsp | unsalted butter |
| 1⁄4 | c | dry white wine |
| 1 | c | grated Asiago cheese (divided) |
| 2 | c | mushrooms (sliced) |
| 2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | lb | pasta (we suggest Rigatoni but you can use what you have on hand) |
| 2 | lb | fresh lobster meat |
| Salt and pepper to taste |
Cooked pasta according to instructions on package and tossed with olive oil.
In a large skillet, melt 3 tablespoons of butter.
Add shallots stirring over moderate heat for 2 minutes.
Add mushrooms and artichoke hearts.
Continue stirring until mushrooms are softened.
Stir in white wine and chicken stock, let simmer for 3 minutes.
Reduce heat to low.
Temper yogurt by adding some of the mushrooms and artichokes hearts and mixing (this will ensure the yogurt doesn't curdle) add to skillet.
Add 1/2 cup asiago cheese, 2 tablespoons parsley, thyme, salt, and pepper.
Stir in pasta and lobster.
Garnish with remaining asiago cheese and parsley.