• Pasta With Lobster Wild Mushrooms And Cream

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Pasta With Lobster Wild Mushrooms And Cream


Bon Appétit, September 2002 Vinny's, Alpharetta, GA


Prep: 20 minutes; Total: 20 minutes


Makes 4 servings.

6 tbsps (3/4 stick) butter
2 10- to 12-oz frozen lobster tails, thawed
8 ozs shiitake mushrooms, stemmed, thinly sliced
1/2 cup (packed) thinly sliced fresh basil
6 green onions, thinly sliced
3 garlic cloves, chopped
1 1/3 cups whipping crea

Cooking Instructions
Step 1 Melt butter in heavy large skillet over medium-high heat. Add lobster tails and saut 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.
Step 2 Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; saut 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.
Step 3 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.