Ingredients

• 1 pkg Raw Claw and Knuckle Lobster meat
• 2 Tbsp Chopped Garlic
• 1 Minced Shallot
• 1 Tbsp Chopped Parsley
• ½ Cup (125ml) White wine
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• ½ Cup (125 ml) Heavy Cream (35%)
• 1 Lemon
• Sea Salt and Pepper to taste
• 8 Fennel seeds

* Chef's note: I personally love fennel however I suggest adding at your own discretion.

Directions

1. Pasta cooked according to instructions, tossed with olive oil and reserved warm.
2. In a sauté pan cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color.
3. Add lobster meat and wine and cover for 3-4 minutes allowing to steam.
4. Stir and remove meat keeping warm.
5. Add cream and simmer for a few minutes until slightly thick.
6. Add the lobster meat and parsley back in with the sauce.
7. Adjust seasoning.
8. Divide pasta among 4 plates and top with lobster sauce.
9. Serve with salad and crusty bread.
10. Serves 8 lunch portions.