Lobster Tortellini by Cowboychrisdorrah

Ingredients

• 4 tbsp herb butter
• 1 tbsp minced garlic
• 1 (12–16 oz) bag langostino lobster or cooked lobster meat
• 1 tbsp lemon juice
• 1 tbsp Mofo Delicious seasoning or Cajun/Creole seasoning
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• 1 tbsp garlic powder
• 1 tbsp red pepper flakes, adjusted to taste
• 4 tbsp butter
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tbsp garlic and herb cream cheese
• 1 (20 oz) bag refrigerated cheese tortellini
• 1 cup grated Parmesan cheese
• 1/2 cup fresh basil, chopped

Instructions

1. Melt the herb butter in a large skillet over medium heat, about 1 minute.
2. Add the minced garlic and cook for 30 to 60 seconds, until fragrant.
3. Add the lobster and lemon juice, then cook for 3 to 5 minutes until warmed through; remove and set aside.
4. Stir in the seasoning, onion powder, Italian seasoning, garlic powder, and red pepper flakes for about 30 seconds.
5. Add the remaining butter and whisk until melted and combined.
6. Pour in the vegetable broth and simmer for 2 minutes, scraping up any bits from the pan.
7. Add the heavy cream and cream cheese, then stir for 2 to 3 minutes until smooth.
8. Fold in the tortellini and cook for 4 to 6 minutes, until tender and coated.
9. Stir in the Parmesan and basil, then return the lobster and simmer covered for 5 minutes until hot.
10. Serve immediately while the sauce is creamy and the tortellini is tender.