Lobster and Swordfish Pasta

Fans, brothers, sisters, followers, friends, family before I start to tell you this recipe I would just like to say. Your welcome. Having just moved to Florida I am now in the bed of fresh seafood. And if you don't think I'm taking full advantage of that... Check yourself. Today I took a trip to Publix seafood section and just picked two random critters to indulge myself with: Lobster and Swordfish. Since most of you are not in Florida and seafood is at best a delicacy I would recommend just using crab meat (imitation is fine, but if you have Publix use the Jumbo lump meat its very good).
The recipe is as follows:
-1 lobster tail meat cubed
-Half Pound of Swordfish cubed
-4 Cups of Heavy Whipping Cream
-2 TBSP of Olive oil
-Garlic Salt, Basil to taste
-Half an Onion Diced
-1 twig of Green Onion Diced
-One package of any pasta. (I prefer Wagon Wheels, it really butters my biscuits)

Start off by heating up a pan Medium High with the olive oil in it. At the same time start boiling water, once boiling toss in the pasta. Little trick throw in some garlic salt and basil into the water, really adds nice flavor. Once the pan is to temperature throw the cubed swordfish and lobster into the pan. Season both with garlic salt and basil, I go pretty liberally on the garlic salt. After about 2 minutes throw in the onions and green onions. It should take about 5-7 minutes for this all to cook, taste to see you can tell by the color change. Once cooked throw in the heavy whipping cream and reduce the heat to between low and medium. Let it thicken up. This should take around 7-10 minutes. Once done strain the pasta and toss it into the seafood mix. This stuff if perfect. Always gotten good reviews, don't hesitate to use the jumbo lump crab. Crab is just as delectable! Enjoy... Until next time.

P.S. Never hurts to broil up some french bread, once you get down to that sauce it really works well as a dip. Trust in the Dip.

~Dantnation