Lobster doesn't have to be expensive.  This pasta dish luxuriously feeds 4 with only one lobster.

Ingredients

• 1 to 1 1/2- pound lobster
• 1/2 medium onion, chopped
• 1 small carrot, chopped
• 2 ribs celery, diced
• 3 tablespoons Olio Carli olive oil
• 1/4 cup brandy
• 1 tablespoon Mutti tomato paste
• 1 tablespoon Panna da Cucina or heavy cream
• 1 teaspoon chopped thyme
• 1 tablespoon each chopped parsley, tarragon
• Salt and black pepper to taste
• 8 ounces Spinosi tagliatelle

Plunge live lobster in a large amount of boiling water, blanch for 8 minutes until shell turns bright red. Separate tail, claws, and body. Remove meat from tail and claws, chop and refrigerate.

Heat 1 tablespoon olive oil in medium saucepan pan. Add onion, carrot, celery; slowly sauté over medium heat until browned and soft.  In a separate sauté pan, heat 2 tablespoons oil, and brown lobster body, add brandy and deglaze pan, cooking off alcohol. 

Transfer the juices and the lobster body to the medium saucepan, stir in tomato paste, thyme and parsley, salt and pepper, and 6 cups of water. Bring to a boil and simmer until liquid is reduced by half. Strain stock through a fine mesh, then return to pan and simmer until the stock is about 1 cup. Add the chopped lobster meat, and panna or cream, and cook over very low heat until warmed through.

Meanwhile, plunge Spinosi tagliatelle into boiling water, cook for 1 minute, and then drain immediately. Toss the pasta and lobster sauce together in a large bowl, sprinkle with chopped tarragon and serve immediately.