This recipe comes from the Key Colony Inn restaurant on Key Colony Beach.
In a large saucepan, combine 1 tbsp butter, garlic and pine nuts. Sautee on medium heat for 2 minutes, add lobster and sautee for another 3 minutes. Add wine, artichokes, basil, and heavy cream. Reduce heat to low, sautéing for another 4 minutes, or until lobster is fully cooked. Add remaining butter, cheese, and toss with cooked pasta.