Fettuccine with Lobster Cream Sauce
(Serves 2)

This is a wonderfully rich dish with smaller serving sizes. 


The texture created by using the shell for infusion will give you the creaminess of a bisque.

1 (10-12 ounce) lobster tail
2 tbs. olive oil
1 heaping tbs. tomato paste
1 Roma tomato, chopped
1/2 cup dry white wine
1 tbs. white balsamic vinegar
1 large garlic clove, sliced
2 small fresh thyme springs
2 fresh parsley sprigs
1-1/2 cups heavy cream
5-6 oz. fettuccine
Salt and pepper
Chopped parsley for garnish
Grated Pecorino Cheese (optional)

Bring a large pot of salted water to a boil.
Add lobster tail and simmer 7-10 minutes - You want the lobster to be  slightly undercooked.
Remove the tail from water and set aside to cool for ease of handling.
Remove lobster meat.  Cut it into bite size pieces.  Cover and refrigerate.
Cut remaining shell into about a dozen pieces
Heat oil in a wide fry pan over high heat.
Add reserved lobster shells.  Saute for 3 minutes.
Reduce heat to low.  Add tomato paste and stir for 1 minute.
Add  tomato, wine, vinegar, garlic, thyme, and parsley.
Add  cream, bring to a boil, and low boil for 2 minutes.
Reduce heat to a simmer and cook 15 minutes, stirring occasionally.
Strain into  bowl, pressing solids to extract as much sauce as possible.
Discard contents of strainer. 
Transfer sauce to a pan. Gently rewarm over low heat.
Cook pasta for 2 minutes less than recommended time.
Drain pasta and add to the sauce along with reserved lobster meat.
Cook 2 minutes.  Season with salt and pepper.
Divide pasta between 2 serving plates.  Garnish with chopped parsley.

NOTE

Parmesan Cheese as a garnish is too bold a flavor to use with the delicate flavor of lobster.