Directions

For the lobster:

Ingredients

Salt
2 (1 1/2-pound) lobsters

Directions

For the beurre blanc:

Ingredients

1/2
cup white wine
1/2 cup white wine vinegar
1 tablespoon black peppercorns
1 large shallot, sliced
1/2 cup heavy cream
12 ounces high quality butter, cubed

Directions

For the
pasta:

Ingredients

Salt
12 ounces elbow pasta

Directions

For the lobster oil:

Ingredients

Lobster
shells (from above)
2 cups vegetable oil
1 tablespoon paprika

Directions

To assemble:

Ingredients

4 ounces high
quality butter

8 ounces mascarpone
Freshly ground white pepper
Chervil, to garnish

For the lobster:

Directions

Separate the tails and claws from the lobster and place the
claws in a heat proof container large enough to cover completely with water, do the same with the tails. Bring
a large pot of salted water up to a boil and pour over the tails and claws, let the tails sit for 6 minutes
and the claws for 8 minutes, remove and plunge into an ice bath. When the lobster parts are cool, remove the
meat from the shell. Keep the meat refrigerated and save the shells for the lobster
oil.

Ingredients

For the beurre blanc:

Directions

Place white wine,
vinegar, peppercorns, and shallots in a nonreactive pan and reduce down until au sec (almost dry), add the
heavy cream and reduce down by 2/3 and drop in butter slowly, whisking constantly. Strain through a fine mesh
sieve and hold warm till ready to use.

Ingredients

For the
pasta:

Directions

Bring large pot of salted water to a boil and cook the elbow pasta for 1
minute less than the package indicates. Drain and cool and hold until ready for
use.

Ingredients

For the lobster oil:

Directions

Take the bodies from the
lobster and place in a pot with 2 cups of vegetable oil and bring up to very hot almost frying and let sit for
10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee
filter.

Ingredients

To assemble:

Directions

In a large saute pan, melt the

butter and add the chilled lobster, when the lobster begins to warm add the mascarpone cheese and allow to
melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the Beurre Blanc to
make it saucy. Season with salt and white pepper, to taste, and serve with chervil garnish and lobster
oil.