Lobster Pasta - cooking recipe

Ingredients

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

Preparation

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