| 1 box | BARILLA Campanelle |
| 4 tablespoons | extra virgin olive oil |
| 1 whole plus ½ cup | onion, chopped, divided |
| 1 stalk | celery, diced |
| 1 whole | carrots, diced |
| 1 clove | garlic, chopped |
| 2 cups | chanterelle mushrooms |
| 1 tablespoon | fresh parsley |
| 1-1/2 pounds | lobster |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of salted water to a boil. Add lobster and blanch for 5 minutes.
PEEL lobster from its shell. Chop the shells and head; place into blanching water with chopped onions, celery and carrots to make lobster broth.
DICE lobster meat and set aside.
BRING a large pot of salted water to a boil and begin cooking the Campanelle according to package directions..
SAUTÉ 3 tablespoon of olive oil in a large skillet for 2 minutes. Add garlic and onions; continue sautéing for 2 additional minutes. Add lobster and cook through.
SAUTÉ the mushroom in a separate pan with 1 tablespoon olive oil on high heat until mushrooms are wilted down a bit.
ADD lobster to the mushrooms. Add 1 ladle of the lobster broth and continue cooking until the broth is reduced by half. Season with salt and pepper; sprinkle with parsley.
DRAIN Campanelle and toss with lobster.