1 shelled lobster tail (4 ounces)
1/4 cup lobster meat
1/4 pound cooked bow tie pasta
1/4 cup lobster stock
1/3 cup heavy cream
1 ounce brandy
1 teaspoon minced of shallots
2 ounces green peas
2 ounces sun-dried tomatoes
Salt
Pepper
2 tablespoons olive oil
Heat oil.
Sauté the lobster tail in the olive oil for one minute.
Add the shallots, peas, lobster meat, sun-dried tomatoes and sauté for another 30 seconds.
Add the brandy and burn off for ten seconds.
Stir in lobster stock, cream and simmer until suitable thickness is achieved (approximately 1 minute).
Season with salt and pepper.
Add cooked pasta and serve.