Take lobster and cut in half with head on. Remove stomach and put on the grill shell side down. Season with salt and pepper. Cook about 5 minutes and turn lobster on the flesh side. Cook about 4 minutes and remove. FRESH LINGUINI: Add salt to large pot of boiling water, and then add linguini. Cook until tender. It is very important to avoid overcooking. Remove linguini from hot water and refresh in ice water. SUNDRIED TOMATO SAUCE: Cut butter into cubes and add to food processor. Add sundried tomatoes and blend until smooth. Add fish stock to butter mixture in a saucepan and whisk. Add salt and pepper. Yield: 1 serving Recipe by: CHEF DU JOUR SHOW #DJ9287 - TIMOTHY DEAN
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|Serving Size: 1 Serving (2209g)|
|Recipe Makes: 1|
|Calories from Fat: 3486 (66%)|
|Amt Per Serving||% DV|
|Total Fat 387.3g||516 %|
|Saturated Fat 233.8g||1169 %|
|Monounsaturated Fat 98.2g|
|Polyunsanturated Fat 22.7g|
|Cholesterol 1577.8mg||485 %|
|Sodium 7485.9mg||258 %|
|Potassium 11437.5mg||301 %|
|Total Carbohydrate 280.6g||83 %|
|Dietary Fiber 34.7g||139 %|
|Sugars, other 245.9g|
|Protein 206.6g||295 %|
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Calories per serving: 5273
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