? 3 T extra virgin olive oil
? 1 medium onion, diced
? 8 oz. lobster tail, cracked and butterflied*
? Flour for dredging
? 1 Roma tomato, diced
? 4 sun-dried tomatoes (oil packed), julienned
? 3 jumbo shrimp, peel and deveined (tail attached)
? 1/4 cup white wine (Chablis or chardonnay)
? 10 oz. seafood stock
? Pinch of salt and pepper
? Pinch of chopped fresh parsley
? Pinch of chopped fresh sweet Italian basil + more for garnish
? 2 oz. lump crabmeat
? 4 oz. linguine, cooked and drained
Warm olive oil in a large saut? pan over medium heat. Add onion and cook until translucent. Dip exposed lobster flesh in flour, shake off excess, and place in pan, meat side down. When the lobster is golden brown, remove from pan and reserve. Add Roma tomatoes and sun-dried tomatoes to pan and cook for 1 minute. Place shrimp in pan and saut? 1 to 2 minutes on each side. Increase heat to medium-high and pour wine into pan to deglaze. Return lobster tail to pan. Bring to a full boil, stirring and scraping the bottom of the pan gently. Return lobster to pan and add seafood stock, parsley, basil, salt, and pepper, cover with lid and cook until liquid is reduced by half and lobster is firm, 5 to 8 minutes. Reduce heat, stir in crabmeat and cook briefly until crab is warm. Pour over the prepared linguine in a large serving bowl and garnish as desired.
*To prepare the lobster tail: Using kitchen shears, cut down the middle of the shell, being careful not to cut into the meat. (Do not cut the bottom of the tail.) Pry the shell apart gently with both hands, then run your fingers around sides and bottom to loosen the meat, leaving the bottom of the tail attached. Carefully pull the meat through the shell and place it on top of the shell.