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6 tablespoons (3/4 stick) butter
2 10-12 ounce lobster tails

8 ounces 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 cream
1 8-ounce bottle clam juice

12 ounces fettuccine
1/4 cup freshly grated Asiago cheese

Melt butter in heavy large skillet over medium-high heat, add lobster tails and sautÚ until shells are bright red in spots. Cover skillet, reduce heat to low and cook until done (about 6 minutes). Remove from heat, transfer lobster to work surface, cut each tail lengthwise in half, remove meat from shell and cut meat crosswise into 1/2" pieces. (Or, use 
20 ounces of large raw peeled, deveined shrimp sautÚds uncovered in butter until opaque in center, and cut in half lengthwise.) 

Return skillet to medium-high heat (do not clean), add mushrooms, half of basil, green onions, and garlic, sautÚ until mushrooms soften, add cream and clam juice. Boil until slightly thickened (stir occasionally), reduce heat to low, add lobster (or shrimp) and simmer 1 minute, stir in remaining basil, taste and adjust seasoning with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, drain well, return to pot, pour sauce over pasta and add cheese, toss over low heat until warmed through, then serve. Makes 4 servings.