1. To steam lobsters, choose a pot large enough to hold both lobsters withoutcrowding. Set a steaming rack inside the pot and add 2 inches of salted water. Bring water to a rolling boil over high heat. Add the live lobsters one at a time, cover the pot, and start timing. Halfway through, lift the lid (careful -the steam is hot) and shift the lobsters around so they cook evenly. Thetwo lobsters should take 18 to 20 minutes to cook.
2. Remove meat from the steamed lobsters, reserving the tail and claw shells. Slice the meat into bite-size pieces and set aside. Chop one of the reserved tail shells into 2 or 3 large pieces. Reserve the second tail shell and claws for garnishing.
3. In a large stockpot or Dutch oven, melt the butter and olive oil together over medium-high heat. Add onion, carrot, and celery and saute until vegetables soften and begin to turn golden, about 5 minutes.
4. Add lobster shell pieces and cook, stirring occasionally, for 5 minutes. Carefully remove and discard shells. Add garlic and red pepper flakes and stir briefly, taking care not to let the garlic brown. Add tomato paste and cook, stirring, until the mixture begins to caramelize slightly, about 2 minutes.
5. Add wine and cook until the alcohol aroma subsides, about 3 minutes. Add broth, tomatoes, and salt. Bring mixture to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes.
6. While sauce simmers, in a second large pot, bring 2 quarts water to a boil over high heat. Sprinkle in a spoonful of salt and add linguine. Cook al dente, about 7 to 8 minutes. Drain.
7. Add lobster meat to the sauce and simmer gently until it is just heated through, about 1 minute. Add the drained linguine to the sauce and toss to coat. Transfer to a large serving bowl and garnish with the parsley and the reserved tail shell and claws. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2011