Melt the butter in a medium saucepan over medium heat; slowly cook and stir the mushrooms in the butter until tender.Mix in lobster meat and cook until opaque.Remove mushrooms and lobster from saucepan and set aside. Reduce heat to low.Place flour in pan; cook and stir approximately 2 minutes then stir in chicken broth, heavy cream and pepper.Simmer over low heat for 5 to 10 minutes, or until thickened.
Stir mushrooms, lobster and Parmesan cheese into sauce mixture and heat through.
Pepper and Olive Pasta Sauce ½Cup olive oil 32Ounces tomato-vegetable juice 4Cloves garlic, minced 5Green bell peppers, cut into ¼ inch strips 1Teaspoon dried basil leaves ½ Teaspoon dried oregano 8Ounces Kalamata olives 1Pinch white sugar ½Teaspoon crushed red pepper 1Tablespoon fresh chopped parsley 1Cup white wine Salt and pepper to taste
In large skillet, heat the oil on high and add the garlic.Reduce to medium high heat and cook until the garlic begins to turn golden, then add the peppers.Cook until the peppers are soft and turning brown around the edges.Add the olives and crushed red pepper and stir.Pour in the wind and cook for 2 minutes.
Add the tomato-vegetable juice, basil, oregano, sugar, salt and pepper.Bring to a boil, reduce heat to medium.Cook until the liquid has reduced to half.