2 1 ½ lb lobsters

juice of ½ lemon

1 C. shellfish or lobster stock

1 tbs shallot minced

2 tbs olive oil

4 tbs butter

1 tbs tarragon chopped

½ C heavy cream

½ C. shellfish or lobster stock

½ C. dry white wine

1 lb pasta of choice

Plunge lobsters into a large pot of salted, boiling water.

When water returns to boil, cook 3 minutes.

Remove lobsters and allow to cool.

Carefully remove lobster meat from claws, knuckles and tail. Pour lemon juice over meat and set aside.

Start a pot of salted water to boil for pasta.

Heat oil in large sauté pan over medium high heat.

Toss the shells of the lobster, along with small legs from body in sauté pan, add shallots and sauté for 3 or 4 minutes.

Add ½ cup of stock to pan and continue cooking until stock is reduced by half.

Start pasta and cook according to directions on package. When pasta is done, reserve 1 cup of the pasta water.

Using tongs or a slotted spoon, remove shells from sauté pan and discard shells.

Add lobster and tarragon to sauté pan. Gently move around to pick up the flavors in pan.

Add remaining stock, cream and wine to sauté pan and bring to simmer. Simmer for 3 minutes.

Add drained pasta to sauté pan and gently toss. The pasta will absorb most of the sauce and flavors. Continue cooking on low for 1 minute.

Taste for seasoning. Adjust for salt.

More butter, this would be a good time to add a couple of tbs.

If the sauce is too thick or dry, adjust it by adding a little pasta water (a couple of tbs. usually does the trick.)

Garnish with a little fresh cracked black pepper.

Enjoy!