Instructions: Make black bean corn salsa: In large non-reactive mixing bowl, combine black beans, white corn kernels, rice wine vinegar, cilantro, sugar and salt. Cover, refrigerate and let marinate up to 2 days.

Make pasta: Place pasta in boiling water and cook al dente. Drain and set aside. Pour cream into large saucepan over medium heat and bring to boil. Reduce heat and simmer cream to reduce by half. Add balsamic vinegar and Romano cheese and stir until well combined. Set aside. For seafood: Place olive oil in saute pan over medium heat. Add shrimp and lobster and cook 1-2 minutes or until firm in texture. In large mixing bowl, combine salsa and pasta and toss together. Set aside. Divide pasta between 2 serving plates. Add lobster and shrimp and ladle balsamic cream around the seafood.

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