Ingredients
Two 1 1/4-pound lobsters
1 tablespoon olive oil
2 shallots, thinly sliced
1 garlic clove
2 thyme sprigs
1 T tomato paste
2 T fresh lemon juice
1/2 cup dry white wine
3/4 pound dried GF pasta (corn)
3 cups chicken broth or lobster stock
1 tablespoon butter, cut up
Salt and freshly ground black pepper
1/4 cup snipped chives
Preparation
Cook lobsters as usual and remove meat. In a large saucepan, heat the oil. Add the lobster shells and cook over high heat, stirring, until they start to brown, about 5 minutes. Add the shallots, thyme, tomato paste, and lemon. Add the wine and boil until reduced by half, about 4 minutes. Add chicken broth or lobster stock. Simmer over moderately low heat until reduced to 1.5 cups, about 20 minutes. Reduce the heat to low. Slice the lobster tails 1/3 inch thick. Cook the pasta, drain, and return it to the pot. Add 1 tablespoon of the butter, toss well and cover. Add the lobster meat and chives and serve.
