3 c Heavy cream
1 c Dry sherry
2 c Lobster meat, diced
1 c Artichoke hearts, diced
1 c Tomatoes, peeled, seeded and diced
1/2 c Scallions, chopped
Salt, white pepper
4 c Bow-tie pasta, pre-cooked

Reduce cream by half over low heat. At the same time, in a separate pan, cook the artichokes, tomatoes and lobster meat in the sherry.

Add the scallions at the last, along with the cream. Season with salt, pepper.

Toss the pasta in hot water and drain well. Add to the lobster mixture an heat through.

Serve immediately.

Garnish with lobster claw and lemon wedge to side of pasta. Serves 2