• 2 lb lobster, cooked
• 8 tbsp unsalted butter
• 4 tbsp olive oil
• 1 lb mushrooms, sliced
• 2 shallot(s), chopped
• 2 clove(s) garlic, minced
• 2 tbsp lemon juice (fresh)
• 1 cup(s) grape tomatoes, halved
• 1 cup(s) peas (frozen)
• 1 cup(s) corn (frozen)
• 2 tsp thyme (fresh), chopped
• 1 tsp oregano (fresh), chopped
• 1 lb fettuccine, dry
• 6 oz parmesan cheese, grated
|  | 1. Heat 2 tbsp butter and 2 tbsp olive oil in large skillet over med-high heat. Add mushrooms, shallots, and garlic and cook until softened, 4 - 5 minutes.
2. Stir in lemon juice. Add tomatoes, peas, corn, chopped lobster (with juices), thyme, oregano, remaining butter and olive oil. Stir well.
3. Cook until well heated, about 5 minutes. Season to taste with salt and pepper and extra lemon juice.
4. Place fettuccine on serving plates and top with lobster and vegetable sauce. Sprinkle with cheese and serve. |
