Ingredients

4 lobsters, each about 1 ¼ lbs.

1 lb. Shrimp

1 lb. finest imported spaghetti, linguini or angel hair pasta

For the lobster stock:

Celery, diced

Onions, sliced

White wine

Cognac

Chopped, seeded tomatoes

Bay leaf

Thyme

Chicken carcasses (optional)

Water or stock

Crème fraiche

Baby bok choy

Boiling water

Garnish:

Corn off the cob

Red cabbage, very thinly-sliced

Cilantro, chopped

Basil, in chiffonade

Baby bok choy (optional)

Preparation

  1. Steam the lobsters.

  2. Remove the meat, cut into small pieces. Chop the shells finely. Shell and devein the shrimp, reserving the shells for the stock. Cut the shrimp in half.

  3. Boil water and cook baby bok choy. Drain and ice to stop cooking. Chop bok choy, if using.

  4. Make the stock. Saute the onions and celery. Add chopped shells and saute a while. Add tomatoes, herbs, salt and pepper. Saute longer. Add cognac, heat and then flambe. Add white wine and boil strongly. Add chicken, if using. Add water or stock. I prefer to add some of the hot water used to cook the bok choy; it adds robust depth to the stock. Cook the stock about 20 minutes. Drain through a chinois. Then boil down about 50% to concentrate the flavors. Add crème fraiche and stir.

  5. Boil the pasta until al dente, then drain. Add pasta to the warm sauce and heat enough for pasta to absorb flavors and sauce to thicken a bit more.

6.Serve in pasta bowls, garnished with the corn, cabbage, bok choy, cilantro and basil.