Lobster & Shrimp Special Pasta

• 4 lobsters, each about 1 1/4 lbs.
• 1 lb. Shrimp
• 1 lb. finest imported spaghetti, linguini or angel hair pasta
• For the lobster stock:
• Celery, diced
• Onions, sliced
• White wine
• Cognac
• Chopped, seeded tomatoes
• Bay leaf
• Thyme
• Chicken carcasses (optional)
• Water or stock
• Creme fraiche
• Baby bok choy
• Boiling water
• Garnish:
• Corn off the cob
• Red cabbage, very thinly-sliced
• Cilantro, chopped
• Basil, in chiffonade
• Baby bok choy (optional)

1. 1. Steam the lobsters.
2. 2. Remove the meat, cut into small pieces. Chop the shells finely. Shell and devein the shrimp, reserving the shells for the stock. Cut the shrimp in half.
3. 3. Boil water and cook baby bok choy. Drain and ice to stop cooking. Chop bok choy, if using.
4. 4. Make the stock. Saute the onions and celery. Add chopped shells and saute a while. Add tomatoes, herbs, salt and pepper. Saute longer. Add cognac, heat and then flambe. Add white wine and boil strongly. Add chicken, if using. Add water or stock. I prefer to add some of the hot water used to cook the bok choy; it adds robust depth to the stock. Cook the stock about 20 minutes. Drain through a chinois. Then boil down about 50% to concentrate the flavors. Add creme fraiche and stir.
5. 5. Boil the pasta until al dente, then drain. Add pasta to the warm sauce and heat enough for pasta to absorb flavors and sauce to thicken a bit more.
6. 6.Serve in pasta bowls, garnished with the corn, cabbage, bok choy, cilantro and basil.

lobsters, shrimp, pasta, lobster, celery, onions, white wine, cognac, tomatoes, bay leaf, thyme, chicken carcasses, water, crueme fraiche, choy, boiling water, red cabbage, cilantro, basil, bok choy

Taken from www.epicurious.com/recipes/member/views/lobster-shrimp-special-pasta-1200096 (may not work)