Heat the Tantillo Premier Extra Virgin Olive Oil in a large, high-sided skillet over medium-high heat.
Once the oil is warm, add the Tantillo Dried Mushroom Gourmet Mix to the pan, and sauté for 5-7 minutes.
Add garlic to the pan, and cook for one more minute.
When the mushrooms are nicely golden brown and tender, remove them and set aside.
Add the Tantillo Imported Pomodoro Pasta Sauce and lobster bisque to the pan, whisk together, and bring to a simmer.
Once simmering, stir in the lobster meat and mushrooms to reheat for 4-5 minutes.
Add the cooked Tagliolini and stir, coating the noodles in the sauce.
Season to taste with salt and pepper. Top with basil, parsley and grated parmigiana before serving.
Ingredients
Directions
Heat the Tantillo Premier Extra Virgin Olive Oil in a large, high-sided skillet over medium-high heat.
Once the oil is warm, add the Tantillo Dried Mushroom Gourmet Mix to the pan, and sauté for 5-7 minutes.
Add garlic to the pan, and cook for one more minute.
When the mushrooms are nicely golden brown and tender, remove them and set aside.
Add the Tantillo Imported Pomodoro Pasta Sauce and lobster bisque to the pan, whisk together, and bring to a simmer.
Once simmering, stir in the lobster meat and mushrooms to reheat for 4-5 minutes.
Add the cooked Tagliolini and stir, coating the noodles in the sauce.
Season to taste with salt and pepper. Top with basil, parsley and grated parmigiana before serving.
