I absolutely love seafood. I started creating some scampi recipes that did not have butter in them to see what they would taste like and I was pleasantly surprised. This lobster and shrimp scampi is the perfect dish to have at the end of the week when you have some points to use. It is delicious. Some recipes use all parts of the lobster, but I prefer to use the tails, especially if I want to reduce time in the kitchen. I have found it easier to check the tenderness of the tails verses the whole lobster. I used regular organic pasta noodles. You certainly can use whole wheat or whole grain pasta as I have done that with shrimp scampi. But I do prefer the regular pasta for this recipe.