Chef's Secrets: Pasta With Lobster

Bocconcino
Ingredients
Half a blue lobster
80g cream
80g tomato sauce
fresh pappardelle (may substitute dry spaghetti, tagliatelle or macaroni)
5g fresh basil
5g garlic butter
30g wine

Place the garlic butter in a wide saucepan and add the lobster. Fry until half cooked. Separate the tender meat from the shell and return it to the pan. Add wine, and stew for a short time, then add the cream and tomato sauce to produce a beautiful rose-colored mass.

Meanwhile, scald the pappardelle, add it to the saucepan and bring it to an al dente state -- slightly undercooked.

Add salt and pepper to taste, and chopped basil when ready.

Place the lobster pasta on a plate and decorate the plate's edges with ground pepper.