Lobster Pasta with Herbed Cream Sauce

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   1.

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   Heat oil in a heavy pan or Dutch oven over high heat.

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   Add reserved lobster shells and chopped shallot, and saute for 3 minutes.

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   DO NOT skip this step.

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   This is where all the flavour comes from.

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   2.

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   Turn heat to low.

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   Add the tomato paste and stir for 3 minutes.

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   3.

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    Stir in tomatoes, wine, congnac, vinegar, garlic, tarragon, thyme, and parsley.

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    4.

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    Add the cream and boil 2 minutes.

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    5.

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    Turn heat to medium-low and simmer until the cream picks up the flavor of the lobster and herbs, stirring occasionally (approximately 20 minutes).

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    6.

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    Taste and season with kosher salt and freshly-cracked black pepper.

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    7.

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    Pour sauce through a strainer into a large bowl.

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    Move solids around and really press down on them so you dont waste any of the beautiful sauce.

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    Discard the solids.

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    8.

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    Pour sauce into a saucepan.

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    Chop the lobster meat and add it to the sauce.

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    Gently reheat over low heat, stirring occasionally.

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    9.

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    While sauce is heating, cook pasta until al dente.

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    10.

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    Drain pasta and pour sauce over top.

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    Toss to coat.

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    11.

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    Garnish each serving with lemon wedges, a drizzle of extra virgin olive oil, parmigiano reggiano, black pepper, and tarragon and parsley leaves.

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    12.

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    Die of happiness.

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    Note: this is a jazzed-up version of an Epicurious recipe.

* Per serving · 4 servings · Values may vary.