Ingredients
1 (1 1/4 pound) fresh lobster
3 pearl onions, sliced thin
1 small carrot, peeled and sliced thin
3 tablespoons unsalted butter,divided
freshly ground salt and pepper as needed
2/3 cup champagne
1/4 cup orange juice
1/4 cup lobster or fish stock
1 teaspoon julienne ginger
1 teaspoon orange zest
5 filaments saffron
2 ounces fresh liguine
2 tablespoons chopped parsley
Preparation
1 wash and blanch the lobster for 2 minutes in boiling salted water 2 in a covered saute pan sweat onions and carrots in 1 tablespoon butter, salt and pepper. Add lobster, champagne, orange juice, lobster or fish stock, ginger orange zest and saffron. Bring to a boil and cook for 4 minutes. Remove lobster to a warm platter and reduce sauce until it lightly coats a spoon. Shake the pot to make sure nothing is sticking to the bottom, let rest for 3 minutes on the corner of the stove. 3 cook the liguine al dente. Toss with 1 tablespoon hot water, salt, pepper and 1 tablespoon parsley. After the lobster has rested, cut in half lengthwise. Keep warm 4 bring cooking juices to a boil. Add 1 tablespoon butter and remaining parsley. Season to taste. On a warm large plate, twirl pasta and place it in the 12 o’clock position. Arrange lobster around pasta and cover with sauce.
