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Lobster Pasta

Reviewed: Mar. 16, 2012
This is one terrific recipe with a few modifications. I used 2 lobster tails, shelled and chopped into 3/4 inch pieces, also subbed chopped shallots for the onions, reduced the salt to 1 tsp, the cinnamon to 1/2 tsp, the cream to 1/2 cup & added 1/4 cup dry sherry & 1/2 tsp hot pepper flakes, along with sliced mushrooms and 1/2 sliced red pepper. After simmmering all to the right consistency I added the fresh lobster and cooked until just done. Of course I served this on fresh pasta, topped with freshly grated parmesan & chopped Italian parsley. We had our guests begging for the recipe.
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