1. Steam lobsters in 1 inch of boiling water in large kettle or dutch oven 8-10 minutes. Remove from pot reserving 1/4 cup liquid; cool.
2. Remove meat from lobster shell, tail and claws; coarsely shop and set aside.
3. Melt butter in large skillet over medium-high heat; add garlic and shallots; saute' until tender. Add mushrooms and saute' until tender. Remove with a slotted spoon; set aside. Add chicken broth to skillet. Bring to boiling; boil, stirring occasionally, until reduced by half. Add tomato and saute' 2-3 minutes.
4. Stir in reserved lobster broth and whipping cream; cook, stirring often, until reduced by 1/4. Stir in chopped lobster meat, mushroom mixture, green onions, parsley, creole seasoning and pepper; bring to simmering and stir in cheese. Toss half of sauce with pasta and spoon into individual serving plates. Drizzle with remaining sauce. Garnish with additional parsley and parmesan cheese, if desired.
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (32%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 117.5mg||36 %|
|Sodium 729.6mg||25 %|
|Potassium 413.3mg||11 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 7.7g|
|Protein 33.1g||47 %|
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Calories per serving: 260
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