Ingredients

For the Lobster Stock
2 lobsters shells (or the equivalent of 3 lbs- meat removed and reserved)
3 tablespoons olive oil
1 carrot, chopped
2 celery stalks, chopped
1 onion, chopped
1 garlic head, halved
4 sprigs of rosemary
4 sprigs of thyme
2 tablespoons ketchup
1 tablespoon peppercorns
16 cups water

For the Fettuccine
1 lb of dried or fresh fettuccine (450g)
1 tablespoon of olive oil
1 shallot, finely chopped
2 cloves of garlic, minced
2 tablespoons of butter
1 cup of fresh or frozen peas
1/2 cup of fresh chives, thinly sliced
Salt and pepper to taste



Method

In a large stockpot filled with boiling water, cook the lobster for approximately 8 minutes. Drain, remove and de-shell, keeping the carcasses for the stock. Keep lobster meat in a separate bowl for later.

In the same stockpot, add oil. Combine lobster shells with all the stock ingredients. Bring to a simmer and let reduce for 2 hours.

Strain and transfer 6 cups (1.5 litre) of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from heat and set aside.

Bring a pot of salted water to boil and add fettuccine. Cook a minute less than instructed. Strain and set aside.

Heat 1 tablespoon of olive oil in a pan on medium heat and add shallot. Saute for 1 minute, then add garlic and continue cooking for another 2 minutes.

Add stock. Add pasta, lobster meat, peas and chives, and 2 tablespoons of butter and mix well.

Salt and pepper to taste.