Lobster Cream Pasta

Lobster Cream Pasta

4 - 6 oz. lobster tails
1/2 lb. pasta, cooked (spaghetti, ziti, bowties or medium shells)
3 tablespoon olive oil
2 cloves garlic, chopped
4 shallots, sliced thin
1/2 cup sliced white or portobello mushrooms
1/2 cup white wine
1 - 12 oz. can diced tomatoes in juice
1 1/2 cups heavy cream
Salt and pepper, to taste

Remove lobster meat from tails and cut into chunks.
In a large skillet over medium-high heat, heat the olive oil and saute the shallots, garlic and mushrooms until the shallots are translucent, about 8 minutes. Add lobster meat and saute for 1 minute. Add the white wine and cook until reduced by half. Add the tomatoes and simmer for 1 minute. Add the heavy cream and continue to let simmer until thickened. Season with salt and pepper and serve over the pasta.