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1
For the pasta: In a small stock pot, fill with enough water to come up 2/3 of the pot.
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2
Add 1 tablespoon of olive oil and salt.
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3
Let the salted water come to a boil.
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4
For sauce: In a sauce pan, combine the shallots and champagne together.
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5
Reduce the mixture to a glaze.
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6
Using a whisk, mount in the cold butter cubes slowly, whisking constantly.
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7
The sauce will start to thicken.
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8
Strain into a clean saute pan and season with salt and pepper.
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9
Keep the sauce warm.
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10
For the lobster: Remove the lobster from the pot.
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11
Detach the tail and the claws from the body.
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12
With the back of a french knife, crack the claws and carefully remove the meat.
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13
Follow the same procedure for the tail.
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14
Slice the tail meat on the bias into six equal slices.
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15
For the pasta: Drop the spinach pasta into the boiling water for 1-2 minutes.
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16
Remove and drain.
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17
Toss the pasta with 1 teaspoon olive oil in a small mixing bowl.
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18
Season with salt and pepper.
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19
To assemble, toss the pasta with 2/3 of the butter sauce.
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20
Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate.
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21
Add the lobster to the remaining sauce to warm.
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22
Arrange the lobster tail meat on top and the claw meat around the pasta.
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23
Garnish with the salmon roe.
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24
Sprinkle with the parsley and hand grated cheese.
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25
Top with the long chives.
