Method

 

Sauce: In a medium-sized saucepan, over moderately high heat, combine the wine, vinegar, lobster stock and shallots.  Bring to a boil, stirring with a whisk.  Continue whisking and boiling until liquid is reduced to a little less than 1/2 cup.

Add cream, reduce heat to a strong simmer, and continue to cook, whisking all the while. Reduce until thickened.

Add lobster meat and tomato and bring to a boil.  When boiling, immediately lower heat to a strong simmer.  Season with salt and pepper to taste. Reduce heat to the lowest flame possible, just to keep warm.

Assembly: In a 4-to 6-quart pot, bring water and salt to a boil. Stir in pasta.  Stir frequently making sure the strands do not stick to pot or each other. Boil the pasta according to package directions or until al dente. Drain and put in a heated serving bowl.

Pour lobster sauce over pasta and toss madly to mix.

Serve garnished with chopped parsley.

Servings: 4

 

Contributor: pat ciesla

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