Ingredients
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9 ounces angel hair pasta, cooked
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4 lobster tails, fresh or frozen and thawed
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8 fresh mushrooms, sliced
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5 green onions, sliced
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1/2 cup chopped sun-dried tomato
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2 tablespoons unsalted butter, melted
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1 tablespoon olive oil
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6 slices bacon, cooked and crumbled
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2 cups whipping cream
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1 tablespoon chopped fresh basil
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1 tablespoon lemon juice
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1/4 teaspoon pepper
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fresh spinach leaves, wilted
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lemon slice
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3/4 cup thinly sliced sweet red peppers or 3/4 cup green pepper (or both)
Instructions
- Cook the pasta according to directions on the package, then set aside and keep warm.
- Place the lobster tails in boiling water and simmer for 12-15 minutes.
- Drain and remove the meat from the shells.
- Cut the meat into bite-sized pieces and set aside.
- Cook the mushrooms, onions, red and green pepper and sun-dried tomatoes in the butter and oil in a large frying pan over medium heat.
- Stir constantly until tender.
- Add lobster and bacon; stir well.
- Add pasta, whipping cream, basil, lemon juice, and pepper.
- Continue stirring until all ingredients are heated through.
- Serve over fresh spinach leaves, if desired, and garnish with lemon slices.