Lobster With Corn Pasta--A Gluten-Free Main Course

• Two 1 1/4-pound lobsters
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 1 garlic clove
• 2 thyme sprigs
• 1 T tomato paste
• 2 T fresh lemon juice
• 1/2 cup dry white wine
• 3/4 pound dried GF pasta (corn)
• 3 cups chicken broth or lobster stock
• 1 tablespoon butter, cut up
• Salt and freshly ground black pepper
• 1/4 cup snipped chives

1. Cook lobsters as usual and remove meat.
2. In a large saucepan, heat the oil. Add the lobster shells and cook over high heat, stirring, until they start to brown, about 5 minutes. Add the shallots, thyme, tomato paste, and lemon. Add the wine and boil until reduced by half, about 4 minutes. Add chicken broth or lobster stock. Simmer over moderately low heat until reduced to 1.5 cups, about 20 minutes. Reduce the heat to low. Slice the lobster tails 1/3 inch thick. Cook the pasta, drain, and return it to the pot. Add 1 tablespoon of the butter, toss well and cover. Add the lobster meat and chives and serve.

lobsters, olive oil, shallots, garlic, thyme, tomato paste, t, white wine, pasta, chicken broth, butter, salt, chives

Taken from www.epicurious.com/recipes/member/views/lobster-with-corn-pasta-a-gluten-free-main-course-52619491 (may not work)