Lobster over Linguini

Matt & I are now home from visiting my family for Christmas in Utah. We had a great time but were very happy to wake up this morning in sunny Scottsdale, we are not made for the frigid Utah weather! While we were there we had dinner at an Italian place, Biaggi's. My mom & sister were in love with the Lobster over black Linguine. I personally do not care for black pasta, it is flavored & colored with squid ink, so I would serve this over a white pasta, but the black does give a unique flavor, I think you would need to buy it at a gourmet market. The sauce tasted like a fra diavolo, which means brother devil, the devil comes from the red pepper in the sauce. Here is my take on the dish.

Meat from 1 Lobster (You can buy a cooked lobster from the butcher, ask him to de-shell it for you)

1 cup button oyster Crimini and shitake mushrooms

Take your lobster & mushrooms, saute them in a half a stick of butter, saute until the mushrooms are soft.

Next you will want to make a cream sauce

3/4 cup heavy whipping cream
3/4 cup white wine
1 tablespoon all-purpose flour
1 teaspoon salt
2-3 teaspoons crushed red pepper

1/3 cup Parmesan cheese

1/4 cup green onion tops

salt and pepper to taste

Whisk all the sauce ingredients together in a sauce pan, over medium heat. Cook until thickened, but not too thick, this is not an Alfredo, if the sauce becomes too thick, add more wine, add lobster & mushrooms. Pour over pasta.
Pour sauce over top and enjoy!