There are a few steps to this dish, but don't stress over trying to time it perfectly for everything to finish at once.

First, clean
the mussels by rinsing under cold water and removing the "beard". Live
mussels should be closed tightly; if you find one that's open and
doesn't close when you touch it, then the mussel is already dead and
should not be eaten.

In a large
pan with a tightly fitting lid, bring the chicken broth and 2 cups of
the white wine to a boil over medium high heat. Place mussels and
lobster in the boiling liquid, cover with the lid, and boil until until
the mussels open. Once they open, they're ready to eat (the lobster
will be cooked through by this point as well).

Meanwhile,
cook the angel hair pasta according to the box's instructions. When it
is almost cooked, drop the slices of zucchini in to lightly steam them.
Drain pasta and zucchini and set aside. Toss with a tablespoon of
olive oil to prevent sticking if the other ingredients aren't ready yet.

While you
are steaming the mussels and lobster and cooking the pasta, prepare your
white wine sauce. In a large skillet, whisk together the whipping
cream, 1 cup white wine, flour, parsley and pepper. Bring to a boil
over medium high heat. Reduce to a simmer, add cheese and whisk until
smooth. Add mushrooms and simmer until sauce is thickened, the alcohol
has cooked out and the mushrooms are softened. Season with salt if the
cheese is not salty enough.

To plate the
dish, place the pasta and zucchini in a serving bowl. Spoon the creamy
mushroom sauce over the pasta. Top with the freshly diced tomatoes.
Add mussels and lobster on top, and squeeze fresh lemon juice over
everything. Makes 4 servings.

You'll only have a cup of white wine leftover from the bottle, so have a second bottle handy to drink with your dinner!