Ingredients :

• 1 ½ lb. cooked lobster 450g fettuccini
• ¼ cup of butter
• 1 French shallot
• 1 sliced leek
• 2 tomatoes cut into small cubes
• 2 chopped garlic cloves
• Salt and pepper to taste
• ½ cup of dry white wine
• 2 cups Cream 15%
• 1 cup blanched fresh asparagus and cut into pieces 2.5 cm
• 1 C. chopped fresh stragon
• ½ cup grated cheese

Preparation :

1. Shell the tail, claws and carcass of the lobster.
2. Cut the flesh into small pieces and reserve in the refrigerator.
3. Cook the fettucini al dente. Drain and reserve.
4. In a saucepan, heat the butter over medium-low heat and brown the shallots and leek until they are colored.
5. Add tomatoes and garlic and continue cooking over low heat for about 3 minutes.
6. Season.
7. Pour the wine and reduce for about 5 minutes.
8. Stir in the cream and continue cooking for 2 minutes.
9. Add chopped tarragon and cheese.
10. Serve lobster and asparagus on fettuccini and garnish with fresh tarragon.