1 4-5 oz Maine Lobster Tail out of the shell, or lobster meat
1 tsp. Seafood Seasoning
2 tsp Italian Seasoning
2 Tbsp Tomato Paste
2 ea 14.5 oz cans Lobster Bisque
4 Roman or Plum Tomatoes, diced
1 lb. Linguini
Salt and Pepper, to taste
Preheat the oven to 400 degrees.
Boil pasta according to package directions.
Heat a large nonstick skillet over high heat. Sprinkle the Salmon with Seafood Seasoning. Melt the butter in the skillet and add the Salmon. Cook until a nice crust is formed and turn, cooking each side about 2-3 minutes. Move fish to a baking sheet and finish cooking in the oven for 15-20 minutes or until the fish reaches 140-150 internal temperature.
For the Shellfish Pasta:
In a large nonstick skillet, melt the remaining 2 Tbsp butter over medium high heat. Add the Garlic, Shrimp, Scallops and Lobster and cook 2-3 minutes on each side, until the seafood starts to turn white. Stir in the Seafood Seasoning, Italian Seasoning, Tomato Paste and Lobster Bisque bring up to a simmer, stirring well. Add diced tomatoes and serve.
Divide pasta between 6 bowls, ladle over the Shellfish Pasta Sauce, making sure to divide up the seafood. Top with seared Salmon and serve.