Recipe

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• 3 (8- to 10-oz) lobster tails, steamed
• 6 cups water
• 1 1/2 lb medium shrimp
• 1/2 cup unsalted butter
• 4 large shallots, diced
• 1 1/2 cups dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup minced italian parsley
• 3 tbsp minced arugula
• 1/4 tsp fine sea salt
• 1/2 tsp freshly ground pepper
• 16 oz uncooked fettuccine
• lemon slices
• garnish: 1 steamed lobster

• 1 Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
• 2 Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
• 3 Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
• 4 Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.
• 5 Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.