Steam lobsters (1 per every 2 persons), in one inch of water for 8-10 minutes. Remove, and let cool. Reserve 1/2 cup of liquid (lobster broth). After lobsters cool, pick meat out of the shells and dice in large pieces. Carefully extract claw meat and leave whole.
In a large skillet, sauté garlic and onion in butter for 5-8 minutes until onions are soft. Do not allow to brown. Add mushrooms and cook water out of them, then remove and reserve. Add wine and reduce by 1/2. Add tomatoes and cook 2-3 minutes. Add lobster broth and cream or yogurt and reduce by 1/4. Bring to a boil, simmer and add lobster and scallions, parsley, reserved mushrooms and Old Bay or seafood seasoning. Add Parmesan cheese to thicken.
Toss 1/2 of sauce with cooked linguine. Arrange on plate, pour remaining 1/2 of sauce over each serving. Top each serving with the whole claw meat.
Source: Recipe Courtesy of the Maine Lobster Promotional Council
