Pasta Salad with Lobster and Sugar Snap Peas

Try this delicious pasta dish:

Fill a large saucepan with just over 2 quarts of water. Bring the water to a boil and quickly add the lobster, head first. Put the lid on tightly and reduce the heat after about 1/2 minute.

Cook the lobster for a total of 8 minutes.

Meanwhile, place half of the shallot slices in a suitable bowl with the vinegar and let stand for 5 min. Add 2 tbsp oil, then stir in garlic, an eighth tsp salt and a tiny bit of pepper. Put the salad dressing aside.

Remove the orange-red lobster from the cooking pot and put it on a plate. Add 1 tbsp juice of a lemon to the water and let it boil again.

When the lobster has cooled, separate the tail and claws from the body by twisting. Crack open the shells and separate the meat from the tail and claws. Shells and body in the boiling liquid form and make 10 min. Cut the meat into pieces just over 1 cm and set aside.

Lift the shells out of the boiling broth with a slotted spoon and pour in the pasta. After about 13 min make the first cooking test – make the pasta until it is cooked but still a/ dente.

While making the pasta, pour the remaining tablespoon of oil into a large, heavy skillet over medium-high heat. Add the halved sugar snap peas, the remaining shallot slices, and the remaining salt. Sauté for about 1 1/2 min, stirring, until the sugar snap peas are

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