Fettuccine With Lobster And Shrimp In A Shallot And Wine Sauce

• 3 (8- to 10-ounce) lobster tails, steamed
• 6 cups water
• 1 1/2 pounds medium shrimp
• 1/2 cup unsalted butter
• 4 large shallots, diced
• 1 1/2 cups dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup minced Italian parsley
• 3 tablespoons minced arugula
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon freshly ground pepper
• 16 ounces uncooked fettuccine
• Lemon slices
• Garnish: one steamed lobster

1. Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
2. Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
3. Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; saute until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
4. Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.
5. Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.

lobster, water, shrimp, unsalted butter, shallots, white wine, lemon juice, italian parsley, arugula, salt, freshly ground pepper, fettuccine, lemon slices, lobster

Taken from www.myrecipes.com/recipe/fettuccine-with-lobster-shrimp-a-shallot-wine-sauce (may not work)