Bruce Woods, Executive Chef, Centro Grill and Wine Bar Serves 2 Ingredients: 2lb lobster 2 oz olive oil 1 large white onion finely chopped 2 shallots finely chopped 3-4 large plum tomatoes 2 tbsp tomato paste 1 large garlic clove minced 4 oz white wine 2-4 oz fish stock 1-2 oz Glenfiddich Whiskey 4 oz heavy cream 5-6 nests of egg tagliolini blanching water for the pasta sprinkle of diced parsley salt & pepper

Methods:

1. Cut the lobster in half lengthwise and remove the flesh from the shell. Crack the shell of the claws. Cut the tail meat into bite-size pieces and season with salt and pepper.
2. Heat the olive oil in a pan and add the lobster pieces, browning them gently to about _ cooked, then remove them from the pan.
3. Add the finely chopped onions at this stage and sauté them gently. Once the onions have cooked through, add the shallots and stir, add the tomatoes, garlic, tomato paste, and lastly the parsley.
4. Add the lobster pieces at this point, pour in the white wine, fish fumet, Glenfiddich and bring to a boil. Cover and allow to simmer for maximum 8 minutes.
5. Remove the flesh from the claws and keep the lobster pieces to the side, warm!
6. Add cream to the pan and reduce to the required consistency.
7. Ad the lobster back to the pan and toss your pasta gently in the sauce. Allow the pasta to simmer in the sauce for a minute so that the sauce is able to coat the noodles.