Lobster Pasta with Champagne Dill Cream Sauce

• 2 whole 1-pound Lobsters, Cooked, Meat And Shells Separated
• 1 whole Medium Shallot, Diced
• 1 Tablespoon Tomato Paste
• 1 bottle (750 Ml) Extra Dry Champagne Plus Enough Water To Make Four Cups Liquid
• 1/2 cups Whipping Cream
• 4 Tablespoons Unsalted Butter, Divided
• 3/4 cups Fennel Bulb, Cut Into Thin Strips
• 3/4 cups Carrot, Julienned
• 3/4 cups Leek, Thinly Sliced
• 4 Tablespoons Fresh Dill, Chopped
• 14 ounces, weight Whole Wheat Spaghetti, Cooked
• Parmigiano Reggiano Cheese, For Garnish

1. 1.
2. In a sauce pan, simmer the lobster shells, shallots, tomato paste, champagne, and water until the mixture is reduced to one cup (about an hour).
3. 2.
4. Strain broth through cheese cloth and return the broth to the pot.
5. Add cream and simmer until reduced to about 1/2 cup (about 6 minutes).
6. Set aside.
7. 3.
8. Melt 2 Tablespoons of butter in a skillet over medium heat.
9. Saute fennel and carrots for about 3 minutes.
10. Add leeks and saute another couple of minutes.
11. Cut lobster meat into large chunks.
12. Add to skillet, cover, and cook until heated through (about 2 minutes).
13. Add 2 teaspoons of dill to skillet and season with salt and pepper.
14. 4.
15. While veggies are cooking, whisk remaining butter and dill into cream sauce.
16. Bring to a bubble and pour into skillet with your veggies and lobster.
17. 5.
18. Serve lobster sauce over pasta and top with parmigiano reggiano.
19. This recipe is adapted from a pastry-based appetizer from Epicurious.

lobsters, shallot, tomato paste, water, whipping cream, unsalted butter, fennel, carrot, fresh dill, cheese

Taken from tastykitchen.com/recipes/main-courses/lobster-pasta-with-champagne-dill-cream-sauce/ (may not work)