This recipe comes from the Key Colony Inn restaurant on Key Colony Beach. </p><p><b>Ingredients:</b></p><p><li> 2 8-ounce lobster tails, out of shell and cut in half, length-wise</p><p><li> 2 tablespoons toasted pine nuts</p><p><li> 1 tablespoon fresh chopped garlic</p><p><li> 8 ounces heavy cream</p><p><li> 2 tablespoons unsalted butter</p><p><li> 6 artichoke hearts sliced in half</p><p><li> 1/8 cup chopped fresh basil</p><p><li> 1/4 cup Chardonnay</p><p><li> 1/4 cup fresh grated Romano cheese</p><p><li> 2 cooked and drained servings of angel hair pasta</p><p><b> Directions </b></p><p>In a large saucepan, combine 1 tbsp butter, garlic and pine nuts. Sautee on medium heat for 2 minutes, add lobster and sautee for another 3 minutes. Add wine, artichokes, basil, and heavy cream. Reduce heat to low, sautéing for another 4 minutes, or until lobster is fully cooked. Add remaining butter, cheese, and toss with cooked pasta.