Fettuccine with Lobster and Shrimp in a Shallot and Wine Sauce

Ingredients

• 3 tablespoons arugula minced
• 1.5 cups cooking wine dry white
• 16 ounces fettuccine barilla uncooked
• 1 slices optional: lemon 
• 0.3 cup juice of lemon fresh
• 6 servings garnish: one lobster steamed
• 24 ounce lobster tail pieces steamed
• 0.3 cup parsley italian minced
• 0.5 teaspoon pepper freshly ground
• 0.3 teaspoon sea salt fine
• 4 large shallots diced
• 1.5 pounds shrimp 
• 0.5 cup butter unsalted
• 6 cups water 

Equipment

• frying pan

Directions

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