Lobster and Shrimp Pasta

Cook pasta according to package directions; set aside and keep warm.

Using kitchen shears, cut shell of lobster tails lengthwise on top and underside. Pry open tail segments, and remove meat. Cut lobster into 1½-inch pieces.

In a large bowl, combine lobster, shrimp, 3 tablespoons olive oil, Italian seasoning, and seasoned salt, tossing to coat.

In a large nonstick skillet, heat remaining 3 tablespoons olive oil over medium-high heat. Cook shrimp and lobster, in batches, for 1 to 2 minutes per side, until lightly browned; set aside. To skillet, add wine, garlic, lemon zest, lemon juice, salt, and pepper; cook for 2 minutes. Gradually whisk in butter until melted. Add bell pepper and green onion; cook for 2 minutes. Add lobster and shrimp, and cook for 1 minute, until heated through. Serve lobster and shrimp mixture over pasta. Garnish with basil, if desired.