In a large stockpot filled with boiling water, cook the lobster for approximately 8 minutes. Drain, remove and de-shell, keeping the carcasses for the stock. Keep lobster meat in a separate bowl for later. In a separate pan, add oil. Combine lobster shells with all the stock ingredients. Fry for 5 minutes , add ketchup and mustard flame brandy. Add Stock transfer another 20 minutes or until approximately 1/3 of the stock is left. Remove from heat and set aside. Heat 1 tablespoon of olive oil in a pan on medium heat and add shallot. Sautee for 1 minute, then add garlic and continue cooking for another 2 minutes. Add stock. Add pasta, lobster meat and 2 tablespoons of butter and mix well. Salt and pepper to taste. Add cheese and cream at the last minute and serve.

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