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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Moses W. La Fountaine, Paradox Lodge, Lake Placid, NY
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