• 6 tablespoons (3/4 stick) butter
• 2 10- to 12-ounce frozen lobster tails, thawed
• 8 ounces shiitake mushrooms, stemmed, thinly sliced
• 1/2 cup (packed) thinly sliced fresh basil
• 3 garlic cloves, chopped
• 1  cups whipping cream
• 4-ounces of clam juice
• Chili Flakes
• 5 ounces black fettuccine
• 1/4 cup freshly grated Asiago cheese (about 1 ounce)

• Melt butter in heavy large skillet over medium-high heat.
• Add lobster tails and sauté until shells are bright red in spots, about 4 minutes.
• Cover skillet; reduce heat to low and cook until lobster is cooked through, about 5 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, and garlic; sauté 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.
• 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.

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