Food Network: Lobster, Shrimp and Andouille Sausage over Pasta

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Lobster, Shrimp and Andouille Sausage over Pasta
Recipe courtesy Moses W. La Fountaine, Paradox Lodge

Ingredients
1 pound baby shells pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
1 tablespoon minced fresh garlic
1 tablespoon dried herbes de Provence
Sea salt
8 ounces cooked lobster meat
8 medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
1 tablespoon white wine

4 medium fresh tomatoes, quartered
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Instructions
Cook the pasta in a large pot of boiling, salted water
according to package directions until it is al dente.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add
the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until
softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the
heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the
white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the

basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste
and adjust seasoning. Serve in large pasta bowls.