Lobster With Champagne And Fresh Linguine

• 1 (1 1/4 pound) fresh lobster
• 3 pearl onions, sliced thin
• 1 small carrot, peeled and sliced thin
• 3 tablespoons unsalted butter,divided
• freshly ground salt and pepper as needed
• 2/3 cup champagne
• 1/4 cup orange juice
• 1/4 cup lobster or fish stock
• 1 teaspoon julienne ginger
• 1 teaspoon orange zest
• 5 filaments saffron
• 2 ounces fresh liguine
• 2 tablespoons chopped parsley

1. 1 wash and blanch the lobster for 2 minutes in boiling salted water
2. 2 in a covered saute pan sweat onions and carrots in 1 tablespoon butter, salt and pepper. Add lobster, champagne, orange juice, lobster or fish stock, ginger orange zest and saffron. Bring to a boil and cook for 4 minutes. Remove lobster to a warm platter and reduce sauce until it lightly coats a spoon. Shake the pot to make sure nothing is sticking to the bottom, let rest for 3 minutes on the corner of the stove.
3. 3 cook the liguine al dente. Toss with 1 tablespoon hot water, salt, pepper and 1 tablespoon parsley. After the lobster has rested, cut in half lengthwise. Keep warm
4. 4 bring cooking juices to a boil. Add 1 tablespoon butter and remaining parsley. Season to taste. On a warm large plate, twirl pasta and place it in the 12 o'clock position. Arrange lobster around pasta and cover with sauce.

fresh lobster, pearl onions, carrot, unsalted butter, freshly ground salt, champagne, orange juice, lobster, julienne ginger, orange zest, saffron, fresh liguine, parsley

Taken from www.epicurious.com/recipes/member/views/lobster-with-champagne-and-fresh-linguine-50102735 (may not work)