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• 1 pkg Raw Claw and Knuckle Lobster meat
• 2 Tbsp  Chopped Garlic
• 1 Minced Shallot
• 1 Tbsp Chopped Parsley
• ½ Cup (125ml) White wine
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• ½ Cup (125 ml) Heavy Cream (35%)
• 1 Lemon
•  Sea Salt and Pepper to taste
• 8 Fennel seeds *

• * Chef's note: I personally love fennel however I suggest adding at your own discretion.
• Pasta cooked according to instructions, tossed with olive oil and reserved warm.
• In a sauté pan cook garlic, shallots, (fennel seeds if desired) in butter until aromatic but taking care not to color. Add lobster meat and wine and cover for 3-4 minutes allowing to steam. Stir and remove meat keeping warm. Add cream and simmer for a few minutes until slightly thick. Add the lobster meat and parsley back in with the sauce. Adjust seasoning. Divide pasta among 4 plates and top with lobster sauce. Serve with salad and crusty bread.
• Serves 8 lunch portions.