Lobster Sauce:
2 live, (1 1/4- to 1 1/2-pound) lobsters
2 tbsp olive oil
1 1/3 cup finely chopped shallots
1 cup chopped fennel bulb
3 garlic cloves, chopped
1/4 cup Madeira
4 tsp tomato paste
3 cup chicken stock or canned low-salt broth
1 tbsp butter, room temperature
1 tbsp all purpose flour
1/2 cup whipping cream

Filling:
1/3 cup lentils
2 tbsp butter, (1/4 stick)
2 med Leeks, white and pale green parts only, thinly sliced
6 oz Crabmeat
6 lasagne noodles
2 tbsp chopped fresh cilantro

Procedures :
For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill. Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; saute 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes. Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes. For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; saute until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce. Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
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Category : Pasta

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