Lobster Pasta with Mushrooms and Artichoke Hearts
A rustic dish with the unique and tasty combination of lobster and artichoke.
|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|
|1⁄4||c||dry white wine|
|1||c||grated Asiago cheese (divided)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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