Let’s start by boiling some salted water in a large pot {at least 5 quarts}. When it comes to a boil, add the squid ink pasta. Cook according to package instructions. Mine took 11 minutes.
While the pasta is boiling, add 1 cup of water and two frozen lobsters to an Instant Pot. Secure the lid and make sure the knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 3 minutes using the + and – buttons.
When the time beeps, carefully release the pressure and place the lobsters in ice cold water.
Melt butter in a large skillet. Add the shallots and cook for 2 minutes to soften. Add the garlic, stir and cook for one minute.
Stir in the flour and cook for 2 minutes. Add the warm milk and wine, stir to thoroughly combine. Cook until mixture starts to thicken.
Add the sliced mushrooms, basil, and thyme. Lightly simmer for 4 to 5 minutes to cook the mushrooms.
Stir the Parmesan into the sauce. Drain the pasta and add it to the skillet.
Cut the back of the lobster shell with kitchen scissors and remove the meat. Chop the lobster meat and add it to the pasta.
Add chili flakes {if using} and toss to combine.
Notes
You can purchase Squid Ink Pasta on Amazon {affiliate link} or possibly in your local grocery store if you live in a large city.
I used CashewMilk because I have to! Feel free to substitute whole milk, or a combination of milk and half & half for an even more decadent meal.
If you do not wish to use wine, substitute additional milk or seafood stock.
Yes, you can cook the lobster earlier in the day and keep it chilled until ready to use. That would actually be a really good idea that I will remember for next time.
To Boil Lobster Tails: Bring a large pot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil. Add the lobster tails and boil until they are bright red and their meat turns white and tender. It should take approximately 1 minute per ounce to cook.