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1
1.
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2
Heat oil in a heavy pan or Dutch oven over high heat.
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3
Add reserved lobster shells and chopped shallot, and saute for 3 minutes.
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4
DO NOT skip this step.
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5
This is where all the flavour comes from.
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6
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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9
3.
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Stir in tomatoes, wine, congnac, vinegar, garlic, tarragon, thyme, and parsley.
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11
4.
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12
Add the cream and boil 2 minutes.
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13
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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15
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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19
Move solids around and really press down on them so you dont waste any of the beautiful sauce.
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20
Discard the solids.
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21
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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24
Gently reheat over low heat, stirring occasionally.
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25
9.
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While sauce is heating, cook pasta until al dente.
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27
10.
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Drain pasta and pour sauce over top.
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Toss to coat.
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30
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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33
Die of happiness.
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34
Note: this is a jazzed-up version of an Epicurious recipe.
