Lobster Pasta with Mushrooms and Artichoke Hearts
A rustic dish with the unique and tasty combination of lobster and artichoke.
Cooked pasta according to instructions on package and tossed with olive oil.
In a large skillet, melt 3 tablespoons of butter.
Add shallots stirring over moderate heat for 2 minutes.
Add mushrooms and artichoke hearts.
Continue stirring until mushrooms are softened.
Stir in white wine and chicken stock, let simmer for 3 minutes.
Reduce heat to low.
Temper yogurt by adding some of the mushrooms and artichokes hearts and mixing (this will ensure the yogurt doesn't curdle) add to skillet.
Add 1/2 cup asiago cheese, 2 tablespoons parsley, thyme, salt, and pepper.
Stir in pasta and lobster.
Garnish with remaining asiago cheese and parsley.