Valentine’s Day Lobster Pasta

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INGREDIENTS:

 2 ea                                    lobsters, 1 ½ # each

2 T                                         butter

1 C                                        carrot, chopped

1 C                                        celery, chopped

1                                             bay leaf

1                                             bunch thyme

2 t                                         olive oil

2 cloves                             garlic, chopped

1 C                                        onion, chopped fine

1 C                                        dry white wine or substitute chicken or vegetable stock

2 C                                        canned tomatoes in juice

¼ C                                        heavy cream or half and half

Salt and pepper

1 #                                        strand pasta cooked to package directions

Chopped parsley and lemon zest for garnish

METHOD:

Steam or boil lobster.  Cool and remove meat from shells and set aside.  Split lobster heads in half and clean.  Remove meat.  Roughly chop head and tail shells.  Heat butter in large saucepan.  Add chopped shells, carrot, celery, bay leaf and thyme.  Cook for a few minutes until fragrant.  Add 3 ½ C water and simmer rapidly until reduced by half.  Strain and set aside.  In the same pan, over medium high heat, sauté onion and garlic, taking care not to let them brown.  Add wine (or stock) and simmer until slightly reduce and alcohol has cooked off.  Add tomatoes and broth.  Cook until reduced slightly.  Add cream and reserved cooked lobster.  Toss with cooked pasta.  Place in serving bowls and top with parsley and lemon zest.

Serves 2-4