Yield:  6-8 servings 

Ingredients	Quantities
Raw Lobster CK (Claw and Knuckle) Meat	1 lb (454 g)
Cooked Farfalle Pasta	5 cups (1250 ml)
2% Milk	2 ½ cups (625 ml)
Fontina Cheese	1 cup (250 ml)
Mascarpone Cheese	½ cup (125 ml)
Blanched Asparagus, finely sliced on bias	½ cup (125 ml)
Brandy	¼ cup (60 ml)
Shallot, finely chopped	1
Cloves of Garlic, minced	2
Brandy	2 Tbsp (30 ml)
Unsalted Butter	¼ cup (60 ml)
All-Purpose Flour	½ cup (125 ml)
Dried Bay Leaf	1
Fresh Ground Cayenne Pepper	to taste
Sea Salt	to taste
Black Pepper	to taste

Method

• Cook pasta and set aside.
• Bring milk, bay leaf and garlic to a gentle simmer.
• Remove pan from heat and allow flavours to infuse for 15 minutes.
• Melt butter in a saucepan and add shallots, sauté until shallots are translucent.
• Incorporate flour with a whisk.
• Cook at a low temperature until flour is golden in colour.
• Add brandy.
• Slowly whisk milk into flour mixture until fully incorporated.
• Cook for 10 to 15 minutes on low heat, whisking often, until sauce has thickened.
• Add cayenne and black pepper (Note: wait until end to season with salt, lobster will add much flavour.)
• Add lobster and cook in sauce until lobster is close to desired texture.
• Add cheese then the cooked pasta and asparagus, season to taste.

 Method for Serving

• Garnish with cooked lobster, grated cheese and slices of asparagus.
• Serve immediately.

Recipe courtesy of Gourmet Chef Packers