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Ingredients

• 2 Tbsp. Unsalted butter
• 4 lb Lobster claw and tail meat
•     removed and set aside, shell discarded,
•     and the coral and tomalley reserved
• 1/4 c. Cognac
• 1/4 c. Small-diced carrot
• 2 Tbsp. Small-diced celery
• 3 Tbsp. Chopped shallots
• 1 tsp Chopped garlic
• 2 Tbsp. Finely-minced parsley
• 1/2 c. Port wine
• 1 x Bouquet garni
• 3 c. Creme fraiche plus
• 2 Tbsp. Creme fraiche
• 7 ounce Tiny macaroni cooked al denta,
•     and tossed with extra virgin olive oil
• 1 x Egg yolk
• 3 Tbsp. Shredded Gruyere cheese plus
• 1 Tbsp. Shredded Gruyere cheese
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 x Cooked whole lobster claws
• 1 whl chives
• 1 Tbsp. Minced chives

Description

Preheat Oven To 400 Degrees. In A Large Saute/fry Pan, Heat The Butter. When The Butter Is Melted, Add In The Lobster Meat And Saute/fry Till The Lobster Meat Has Turned Red. Add…

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