Coral Pasta with Lobster in Creamy Herbed Lemon Sauce Recipe ChattyGourmet

• 2 2 lb. live lobster, cooked and chopped into bite size pieces saving claws
• 1/4 cup of butter
• 1 shallot minced
• 1/4 cup of vodka
• 1/4 cup of milk
• 1 5.2 oz. container of Boursin Brand Shallot and Chive Spread
• 1 tablespoon of lemon infused olive oil
• 1 8.8 oz. box of Torinio brand Corals Pasta from Italy
• 1 4 oz. jar of black caviar

1. Fill a very large pot or stock pot half way with water and bring to a boil.
2. Place live lobster(s) into boiling water head first.
3. Cover and boil for 15 minutes.
4. The lobster(s) should be a deep red color.
5. Remove from the pot and let cool for a few minutes.
6. Twist each claw off at the base of the body of the lobster.
7. Place claw on a hard surface and cover with a towel.
8. Hit claw with the palm of your hand to break shell.
9. Remove all lobster meat from joint and arm of the lobster.
10. Take remaining lobster tail and cut down the center lengthwise with kitchen shears.
11. Remove meat and rinse.
12. For a step by step process of removing the lobster meat see Removing Meat from Cooked Lobster technique.
13. Cut the tail into pieces leaving the claws whole.
14. Set aside and continue with the sauce and pasta.

live lobster, butter, shallot, vodka, milk, shallot, lemon infused olive oil, black caviar

Taken from www.chowhound.com/recipes/coral-pasta-lobster-creamy-herbed-lemon-sauce-29928 (may not work)