Lobster Sauce

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Ingredients

2 whole lobsters (around 1.5 lbs each)
4 tbsp unsalted butter
2 shallots, finely chopped
3 cloves garlic, minced
1 cup dry white wine
2 cups heavy cream
salt, to taste
pepper, to taste
2 tsp fresh parsley, chopped (for garnish)
2-3 servings linguine or your pasta of choice

Instructions

Begin by preparing the lobsters. Carefully remove the tails and claws, then crack the shells and remove the meat. Reserve the shells for later use.
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped shallots and minced garlic, and sauté until they become soft and fragrant. This will take about 3-4 minutes.
Now, it's time to infuse the sauce with the essence of lobster. Add the reserved lobster shells to the skillet, and cook them with the shallots and garlic for another 5 minutes, stirring occasionally.
Pour in the dry white wine, and let it simmer for a few minutes until it reduces slightly. This allows the flavors to meld together beautifully.
Once the wine has reduced, it's time to add the heavy cream to the skillet. Stir well to combine all the ingredients, then reduce the heat to low and let the sauce simmer gently for about 10-15 minutes. Let it cook until it thickens to your desired consistency.
Season the sauce with salt and pepper to taste. Adjust the seasoning as needed to suit your preferences.
While the sauce simmers, cook the pasta according to the package instructions until it's al dente. Drain the pasta, reserving a small amount of the cooking water.
Once the sauce has reached the desired consistency, remove the lobster shells from the skillet, and discard them. Add the cooked lobster meat to the sauce, stirring gently to coat it in all that creamy goodness.
To serve, place a generous portion of pasta onto each plate. Then ladle the lobster sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness.

Notes

*photo by Tony Worrall Photography licensed under CC BY-SA 2.0