Title: Spago's Vanilla Lobster Sauce Pasta
Categories: Pasta Seafood Sauce
Yield: 4 Servings

2		Lobster Bodies
1/4	c	Shallots -- chopped
2	tb	Garlic -- chopped
2	ts	Ginger Root -- chopped
1/2		Jalapeno Pepper -- chopped
1/4	c	Carrots -- chopped
1/4	c	Celery -- chopped
1/2		Vanilla Bean -- split
1	c	White Wine
1	c	Chicken Stock
1/4	c	Coconut Milk
1/4	c	Heavy Cream
		Sea Salt -- to taste
		White Pepper -- to taste
2	tb	Butter -- cut up
1	lb	Fresh Pasta

Combine the lobster, shallots, garlic, ginger, jalapenos, carrots, celery, and vanilla bean in a large sauce pan and saute foe 3 to 4 minutes. Add the wine and cook until the mixture is reduced by half. Add the chicken stock and reduce by a third. Add the coconut milk and heavy cream and cook for 10 to 15 minutes until it is thickened. Then thoroughly break up the lobster shell - to release the lobster taste into the sauce - with the back of a heavy spoon or an immersible blender.

Strain cooked sauce well through a colander lined with cheesecloth or a fine chinois.

Return sauce to saucepan and season with salt and pepper. Whisk in the butter to emulsify and reduce sauce again over high heat. Cook pasta slightly less than al dente and add to the saucepan. Serve with sauteed shrimp or grilled salmon.

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