Garlic Butter Lobster with Tagliatelle Pasta

Instructions

1. Get cracking! Remove tail, knuckle, and claw meat as best you can. Try to keep some of it intact to decorate the top of your dish if desired.  You can chop the rest into bite-size pieces, refrigerate until ready to use
2. Pre-heat oven to 180℃ 
3. Transfer all the shells into a large heavy-based saucepan
4. Add onion, cream, celery, wine, and 4 garlic cloves to the pan and bring to a boil
5. Reduce heat to medium and simmer uncovered, stirring occasionally 
6. The cream should reduce by half, which will take about 45 minutes
7. Strain lobster cream through a fine sieve and press mixture down to get as much liquid out as possible, set aside until ready to use
8. Make a garlic butter to flavour the lobster with 4 cloves of garlic, 3 tbsp melted butter, parsley, salt, pepper, and chilli flakes
9. Mix the chopped lobster with the garlic butter in a dish covered with foil and warm slightly in the oven for minutes until butter is melted. Mix it all up well, so the garlic butter is thoroughly coating all the lobster and set aside
10. Cook pasta in a large pot of salted boiling water until al dente
11. Drain and reserve a cup of the pasta cooking liquid
12. Put the lobster cream into a saucepan and heat on medium heat
13. Taste and adjust salt, pepper, chilli flakes as desired
14. Add lobster meat to the cream sauce and stir to combine
15. Finally, add cooked pasta to the cream sauce and mix until combined
16. Place in serving dish with the biggest piece of lobster on top if desired