by Les Dames d’Escoffier Chicago
edited by Carol Mighton Haddix
from Chicago Cooks
(Surrey Books, 2007)
Makes 4 servings

I love to celebrate. I celebrate everything, including the first date I had with my husband, our wedding date, family birthdays, holidays — everything. Champagne always comes to mind when I think of celebrating. Lobster is one of my favorite foods. My husband and I love to experiment in the kitchen. We have created many different dishes using lobster, and this is one of our favorites. — Candace Barocci Warner

Ingredients
2 fresh whole lobsters, about 1 1/2 pounds each
Salt, to taste
3/4 cup unsalted butter, divided
1 tablespoon olive oil
1/3 cup rum
1 pound dried fettuccine
1 cup chopped onions
2 garlic cloves, minced
5 ripe plum (Roma) tomatoes, peeled, seeded, and roughly chopped
1/4 to 1/2 cup heavy (whipping) cream

Method
1. To cook the lobsters, heat salted water to a boil in an extra large stockpot or in two separate large saucepans. Add the lobsters to the boiling water and cook for approximately 10 minutes. Remove the lobsters with tongs and submerge them in cold water. (Save 2 cups of the cooking water for the next step.)

2. When the lobsters are cool, place them on a baking sheet. To remove the lobster meat, cut the claws and tail open, and extract the meat. Cut the lobster meat into bite-sized pieces, place them in a bowl, and set aside, covered. Reserve the little claws and vacated shells for the stock in the next step. Strain and reserve the remaining lobster juices on the baking sheet.

3. Melt 1/2 cup of the butter and the olive oil in a large saucepan over medium-low heat. Add the rum. Add the 2 cups of the reserved lobster cooking water, the reserved little claws, the shells, and the strained juices. Cover and cook over medium-high heat for 10 minutes. Uncover and boil gently until the liquid has reduced to 3/4 cup, about 20 minutes. Allow the reduction to cool and then remove the claws and shells with a slotted spoon. Strain the reduced stock over the reserved lobster meat. Refrigerate for several hours or overnight.

4. Heat a stockpot of salted water to a boil. Add the pasta. Cook according to the package directions.

5. Meanwhile, melt the remaining 1/4 cup butter in a large skillet over low heat. Add the onions and cook until lightly browned, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the chopped tomatoes and cook 5 more minutes. Add the stock, lobster meat, and cream. Cook for another 2 to 3 minutes.

6. Drain the pasta. Toss with the lobster sauce in a large serving bowl. Serve immediately.