Name: Pasta with Lobster, Wild Mushrooms, and Cream
Yield: Makes 4 servings
Ingredients: 6 tablespoons (3/4 stick) butter; 2 10- to 12-ounce frozen lobster tails, thawed; 8 ounces shiitake mushrooms, stemmed, thinly sliced; 1/2 cup (packed) thinly sliced fresh basil; 6 green onions, thinly sliced; 3 garlic cloves, chopped; 1 1/3 cups whipping cream; 1 8-ounce bottle clam juice; 12 ounces fettuccine; 1/4 cup freshly grated Asiago cheese (about 1 ounce)

Cele Bullis of Gainesville, Georgia, writes: "My husband and I recently went to a restaurant in Alpharetta, Georgia, called Vinny's on Windward. He ordered a pasta entrée with lobster and cream sauce and thoroughly enjoyed it. I'd love to make the dish for him. Can you get the recipe?"

This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half.

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