0 Full-screen Tagliolini Con Aragosta, Pomodoro Fresco E Funghi Misti April 8, 2016 Ingredients 8.8 oz. Fresh Tagliolini Pasta 1⁄4 cup Tantillo Extra Virgin Olive Oil 3 cloves Peeled and sliced Garlic Clove 3 Seeded and Diced Plum Tomatoes 1.5 lbs. Lobster, cooked and cut into Morsels 2 cups of 1⁄4” Sliced Exotic Mushrooms (Shitake, Button, & Oyster) 1⁄4 cup Tantillo Marinara Tomato Sauce 1 cup Lobster Bisque (Can use canned, or leftover from a prior dinner) 1 Tbs. each, Chopped Parsley & Basil 1⁄4 cup Parmiggiano Reggiano Cheese Salt & Pepper to taste Directions1In a very hot pan, sauté mushrooms in 2 Tbs. Tantillo Extra Virgin Olive Oil with salt and pepper, until golden brown. Set aside to cool.2Gently sauté garlic in 1 Tbs. Olive Oil, until lightly golden brown. 3Add Tantillo Marinara Tomato Sauce and Lobster Bisque, Reduce by 1/3.4Add Lobster, Mushroom, and Plum Tomatoes. Toss in pan to evenly coat in sauce.5Add Herbs, Cheese and Seasoning to taste.6Add Pasta cooked per package directions, and with leftover Tantillo Extra Virgin Olive Oil. close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Your review ...All fields are required to submit a review.