Spago's vanilla lobster sauce pasta

Yield: 4 Servings

Measure Ingredient
2.00 \N Lobster Bodies
¼ cup Shallots -- chopped
2.00 tablespoon Garlic -- chopped
2.00 teaspoon Ginger Root -- chopped
½ \N Jalapeno Pepper -- chopped
¼ cup Carrots -- chopped
¼ cup Celery -- chopped
½ \N Vanilla Bean -- split
1.00 cup White Wine
1.00 cup Chicken Stock
¼ cup Coconut Milk
¼ cup Heavy Cream
\N \N Sea Salt -- to taste
\N \N White Pepper -- to taste
2.00 tablespoon Butter -- cut up
1.00 pounds Fresh Pasta

Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery, and vanilla bean in a large sauce pan and saute foe 3 to 4 minutes. Add the wine and cook until the mixture is reduced by half.

Add the chicken stock and reduce by a third. Add the coconut milk and heavy cream and cook for 10 to 15 minutes until it is thickened. Then thoroughly break up the lobster shell - to release the lobster taste into the sauce - with the back of a heavy spoon or an immersible blender.

Strain cooked sauce well through a colander lined with cheesecloth or a fine chinois.

Return sauce to saucepan and season with salt and pepper. Whisk in the butter to emulsify and reduce sauce again over high heat. Cook pasta slightly less than al dente and add to the saucepan. Serve with sauteed shrimp or grilled salmon.

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