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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Style Lemon-Lobster Linguine

A wonderful combination of Maine lobster with just the right amount of lemon flavor to transform a once lowly addition to the supper table to a level of decadence seldom enjoyed in such a quick recipe.


For 3 people


  • 1/2 lb(s) linguine
  • 1 tablespoon(s) olive oil
  • 1 green onion, thinly sliced
  • 6 ounce(s) frozen artichoke hearts, thawed and quartered
  • 8 ounce(s) cooked lobster meat, coarsely chopped
  • 1 cup(s) vegetable broth
  • 1/4 cup(s) light, half-and-half or heavy cream
  • 1/2 teaspoon(s) grated lemon zest
  • 1/2 teaspoon(s) dried, crushed rosemary
  • salt and black pepper to taste

New England Style Lemon-Lobster Linguine Directions

  1. Cook linguine according to package directions; drain. In a large skillet or saucepan over medium high heat, add 2 teaspoons oil until hot. Add onions, artichokes and lobster. Cook until the onions are softened, about 2 minutes, stirring frequently. Add broth, cream, lemon zest and rosemary. Bring to a boil. Add drained pasta, stirring to combine well. Salt and pepper to taste and cook an additional minute. Serve hot.