Lobster With Corn Pasta--A Gluten-Free Main Course

1. 1

   Cook lobsters as usual and remove meat.

2. 2

   In a large saucepan, heat the oil. Add the lobster shells and cook over high heat, stirring, until they start to brown, about 5 minutes. Add the shallots, thyme, tomato paste, and lemon. Add the wine and boil until reduced by half, about 4 minutes. Add chicken broth or lobster stock. Simmer over moderately low heat until reduced to 1.5 cups, about 20 minutes. Reduce the heat to low. Slice the lobster tails 1/3 inch thick. Cook the pasta, drain, and return it to the pot. Add 1 tablespoon of the butter, toss well and cover. Add the lobster meat and chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.