Pasta With Lobster, Wild Mushrooms, And Cream

Recipe Ingredients

6 tablespoons	90ml	Butter - (3/4 stick)
2		Frozen lobster tails - (10 to 12 oz ea) - thawed
8 oz	227g	Shiitake mushrooms - stemmed, and
		Thinly sliced
1/2 cup	118ml	Thinly sliced fresh basil - (packed)
6		Green onions - thinly sliced
3		Garlic cloves - chopped
1 1/3 cups	315ml	Whipping cream
1		Clam juice - (8 oz)
		Salt - to taste
		Freshly-ground black pepper - to taste
12 oz	340g	Fettuccine
1/4 cup	36g / 1.3oz	Freshly-grated Asiago cheese - (abt 1 oz)

Recipe Instructions

Melt butter in heavy large skillet over medium-high heat. Add lobster tails and saute until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.

Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; saute until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2002

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