This dish is sure to be a crowd pleaser. Very rich, very silky. This recipe can be enjoyed during the week or be a
date night winner shared with that someone special. Pair with a great wine and enjoy.

Prep time: approx. 15 mins.
Cook time: About 25 mins.
Serves 4 people.

Ingredients:

• 10ozs of pasta, recommend linguini for this meal.
• 4 tablespoon of olive oil (1/2 in the pasta water, 1/2 in the large sauce pan)
• 1- 2 tablespoons of salt, depending on personal taste preference.
• 3 cloves of garlic, finely minced.
• 1 cup cherry tomatoes (red, yellow mixed for color pop!)
• 1 cup Champagne. (This is the perfect pairing, get good quality)
• 1 cup parmesan cheese, grated.
• (1/4) cup gruyere cheese, grated.
• 2 shallots
• 1 cup heavy cream
• Zest of 1 large lemon
• 1 teaspoon black pepper (fresh ground if available).
• 1 cup lobster meat, (steamed). Fresh or frozen, just dethaw before cooking.
• 4 stems of fresh tarragon.

Instructions:

• Bring a large pot of water to a boil, add salt and olive oil. Add the pasta and cook according to directions.
• Heat remaining olive oil in a large sauce pan over medium high heat. Add the shallots, cook until soft. Add garlic and cook until you smell the fragrance – be careful not to overcook/burn the garlic.
• Add the cherry tomatoes, stir frequently until they begin to fall apart and melt into the pan. And the Campagne and continue cooking, until the juices have evaporated to about a 1/4 of a cup.
• Add the heavy cream, stir until it is heated, but not boiling. Add the parmesan and gruyere cheese, stir until well incorporated. Add the lemon zest and black pepper.
• Add the steamed/cooked lobster, just heat thoroughly (don’t over cook – it will become rubbery).
• Add the drained, cooked pasta and about a 1/2 cup pasta water to keep moist.
• Place in a large serving bowl or dish, sprinkle the top with tarragon. Serve while its warm.