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Ingredients

1 pound lobster ; or, 2 (8 oz) tails
16 ounces fettuccine ; cooked
2 tablespoons olive oil
2 cloves garlic ; minced
3 whole tomatoes ; plum. chopped
1 cup mushroom ; sliced
1 cup whipping cream
1/4 cup chicken broth
2 tablespoons parsley ; fresh, chopped
2 tablespoons tarragon ; fresh, chopped
1/2 teaspoon kosher salt
1/4 cup parmesan cheese
1/4 teaspoon cayenne pepper
1/4 cup basil ; fresh, chopped

Preparation:

Add lobster tails to salted boiling water in large saucepan. Cover, reduce heat and simmer for 12 to 15 minutes. Drain, and rinse with cold water. Split the tails and remove the meat. Cut into 1/2 inch pieces. Set aside. Heat olive oil in a large skillet over medium heat. Add garlic and saute for 3 minutes. Add basil, tarragon, kosher salt, tomatoes, mushrooms, parsely whipping cream, cayenne pepper and broth. Simmer over low heat for 10 to 12 minute. Cook pasta per package directions. Add lobter pieces to the sauce in the skillet, cooking for 5 minutes more or until heated. Spoon sauce over cooked pasta and sprinkle with parmesan cheese.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 490.1
Total Sugars: 3.9g
Carb.: 62.2g
Fiber: 3.3g
Total Fats: 14.1g
Cholesterol: 97.3mg
Protein: 27.9g
Sodium: 444.2mg

Detailed Nutrition...

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^*Data provided by USDA