Lobster tails, shell removed
Black Garlic or regular garlic
Butter for browning (I used one stick)
Fresh Rosemary and Thyme
cream/half and half
cornstarch+water as a thickening agent
Preheat the oven to 350, roast tomatoes and asparagus until the tomatoes have popped and the asparagus is tender (about 20 min)
Season the shrimp and lobster with s+p ,lemon zest and olive oil.
Heat a sauté pan on medium low and add the butter and fresh thyme sprigs (as many or as little as you want), once it’s browned, remove from the pan and place it aside.
In the same pan (on medium), add the garlic and let it cook until fragrant,about 5 min.make sure the garlic doesn’t burn so keep an eye on it!
Add the shrimp,lobster, lemon juice and rosemary to the pan and cook until the shrimp and lobster turn almost pink (the lobster will curl up). Remove the seafood from the pan.
Cook the pasta according to the package direction until al dente
While the pasta is cooking, Add the brown butter back to the same pan along with white wine, cream, mascarpone and parmigiano reggiano. Season with salt and pepper.
Now take a small amount of corn starch and water (I used about 1 tbsp of each) and mix it into the sauce little by little until you get the consistency you like.
Add the pasta to the sauce along with the roasted veggies and the seafood.cover and let it cook for 10 more minutes on medium. Remove the cover and add fresh basil and parmigiana reggiano.