Lobster Pasta

• 4 small lobster tails
• 12 oz. pkg. Ronzoni thin egg fettucine
• 3 Tbsp. minced shallots
• 3 oz. olive oil
• 1/4 c. white wine
• 1 c. heavy cream
• 3 c. fresh basil leaves, lightly packed
• 1/2 tsp. minced, fresh ginger
• 1/4 lb. butter, cut up
• 1/2 c. marinara sauce
• salt and pepper

1. Blanch lobster tails in boiling water for 3 minutes.
2. Remove and put in cold water.
3. Remove meat from shells and slice into 1/4-inch pieces.
4. In saute pan over medium heat, cook lobster and shallots in 1 ounce of olive oil for 2 minutes.
5. Remove lobster and add wine and cream.
6. Reduce heat and simmer 3 minutes.
7. Add ginger and basil and simmer 1 minute longer.
8. Add butter and lobster and mix well.
9. Add marinara, salt and pepper.
10. Toss cooked pasta with remaining olive oil.
11. Add to sauce and toss again.
12. Serves 4 as a first course.

lobster, ronzoni thin egg, shallots, olive oil, white wine, heavy cream, fresh basil, fresh ginger, butter, marinara sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954808 (may not work)