Lobster and Mussels Pappardelle in Chardonnay Wine Sauce

Bring a large pot of salted water to a boil. In a large skillet over medium low heat add olive oil and 3 Tbsp butter. Cook shallot and garlic and cook until fragrant (2-3 minutes). Add red pepper flakes, tarragon and fresh basil. Add lobster tail meat and stir occasionally. Sautee for 4-5 minutes until opaque. Squeeze in lemon juice. Remove cooked lobster and set aside. Add tomatoes. Season with salt. Add mussels to the pan. Pour over Wente Vineyards Chardonnay and cover the pot. Simmer for 5-7 minutes until mussels are fully opened. Discard any that do not open. Take the opened muscles out of pan and set aside. Add cooked pasta, pasta water and a Tbsp of butter. Add parsley, lobster and mussels back into pan. Toss. Serve with a drizzle of olive oil and crushed red pepper flakes. Serve and Enjoy. (Must be 21+, drink responsibly)