Cooking Instructions

• Start by infusing the cream.
• To remove the lobster meat from the shells, cut down the back of the lobster tail with a sharp pair of kitchen shears then carefully release the meat from the shells.
• Combine the cream, wine onion, smashed garlic cloves, fresh herbs and lobster shells in a large saucepan with a generous pinch of salt and pepper.
• Bring the cream to a simmer then cover and allow to cook for 10 minutes.
• Turn down the heat and allow to infuse for another 20 minutes before straining out the solids and reserving the liquid.
• To make the pasta sauce, heat a tablespoon of butter in a large frying pan set over medium-high heat.
• Add the minced garlic and cook for 30 seconds before pouring in the cream.
• Add a squeeze of lemon juice then allow to simmer for 5 minutes.
• Cut the lobster meat into chunks then add to the sauce and allow to poach for 3-5 minutes until just-cooked.
• Season the sauce with salt and pepper and another squeeze of lemon if necessary then toss with al dente pasta.
• Remember to reserve some of the pasta cooking water to add to the sauce while tossing with the pasta before serving, garnished with finely chopped chives/dill/parsley.