2/3 cup lobster hornemeat 2 ounces melted butter 8 ounces heavy cream 2 teaspoons garlic 2/3 cup grated Parmesan cheese 4 tablespoons chives 1/8 teaspoon salt 12 ounces pasta
Ladle butter into heated pan. Add lobster hornemeat, saute until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted.
Sprinkle over top of the sauce and stir in. Add pasta and saute until light in color. Serve hot in a 12 ounce rarebit.