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Pasta with Lobster, wild Mushroom and Cream Recipe

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This recipe for Pasta with Lobster, wild Mushroom and Cream, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Giles
Added: Thursday, January 29, 2009


6 T. butter
2 10-12 oz lobster tails, or 20 oz shrimp or a mixture of both
8 oz shiitake mushrooms, stemmed, sliced thin
1/2 c thinly sliced basil (fresh)
6 green onions. sliced thin
3 cloves garlic, chopped
1 1/3 c. cream
1 8 oz bottle clam juice
12 oz fettuccine
1/4 c. or 1 oz grated asiago cheese

Melt butter in large skillet over medium-high heat, saute lobstertails/shrimp until shells are bright red.
About three mins. Cover skillet, reduce heat to low until lobster cooked through. Remove from heat. Remove lobster/shrimp from shells and cut into 1/2 inch pieces.
In the same skillet add mushrooms, half of basil, green onion, and garlic, saute until mushrooms soften, about 5 mins. Add cream and clam juice. Boil until sauce is slightly thickened, stirringfor about 10 mins. Reduce to low heat. Add lobster or shrimp and simmer 1 min. Stir in remaining basil and season sauce to taste with salt and pepper.
Add cooked al dente pasta to sauce and add cheese. Serve after warmed through.




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