Instructions: Melt butter in heavy large skillet over medium-high heat. Add lobster tails and saute until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.

Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; saute until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

This recipe yields 4 servings.

Comments: Cele Bullis of Gainesville, Georgia, writes: "My husband and I recently went to a restaurant in Alpharetta, Georgia, called Vinnys on Windward. He ordered a pasta entree with lobster and cream sauce and thoroughly enjoyed it. Id love to make the dish for him. Can you get the recipe?"

This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then saute uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.