Lobster Shrimp Pesto

If you like seafood and Italian, here is an easy way to follow the strict diet without neglecting your taste buds!

Lobster Shrimp Pesto
Serves 2-4

2 lobster tails
1/2 pound peeled de-veined shrimp
2 cups mushrooms, sliced
1 cup artichoke hearts, quartered
1/2 pound capellini pasta
1/2 cup Mozzarella cheese, grated
1/2 cup pesto sauce
olive oil
2 tablespoons basil
1 Tbsp. garlic powder
salt

• Place 2 quarts of water in a large pot over high heat. While waiting for the water to boil, begin preparation of the pesto.
• Warm olive oil in a 12- inch skillet over medium heat. Add shrimp and mushrooms and cook until shrimp are pink.
• Add the pasta to the boiling water and cook for about 2 1/2 minutes.
• While the pasta is cooking, return to skillet and add lobster and artichoke hearts. Cook for 2 minutes.Add pesto sauce and cheese to skillet. Continue cooking until the cheese in the pesto sauce is completely melted. Drain pasta. Combine pasta with pesto mixture.
• Garnish with basil.