Lobster with Pasta

First, for the court-bouillon, boil the vegetable stock with all the ingredients for about 20 minutes. Then add the lobsters to the boiling court-bouillon and let them simmer for 5 minutes until they are just glazed inside. Remove the lobsters, cut the tails in half and deglaze. Have the carcasses ready for the sauce. For the sauce, coarsely chop the lobster carcasses, peel the shallots, dice the cleaned carrots and celery tubers, and sauté everything in clarified butter. Fry the carcasses briefly, add a little tomato paste and deglaze with cognac. Pour in some Pernod, add beef broth and cream and simmer for 20 minutes. Then strain and reduce by half (let it boil down). Blend with some ice-cold butter. Season to taste with salt, pepper and cayenne pepper. Meanwhile, cook the pasta until al dente. Strain and toss in a little sauce. Mix with the cooked pea pods and serve each with half a lobster. Garnish with fresh chervil.

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