Pappardelle with Lobster and Champagne

Pappardelle with Lobster and Champagne
Serves 2
 
by Chef Trent Bissell, Whole Foods Market

1 Shallot
2 Cloves Garlic
1 ounce of sundried tomato
1 fennel bulb caramelized
1 handful of spinach
3 ounces of champagne
3 ounces of cream
2 lobster tails
1 tablespoon of butter
1 package of pappardelle cooked
Juice of 1/4 lemon
Salt and Pepper to taste


Sautee shallot and garlic in oil until translucent. Add in fennel, spinach and sundried tomato and cook until spinach wilts down. Add in champagne and bring to a boil next add cream, pasta and lobster. Finish with butter and lemon juice.