Bae Ratings: 9/5. This meal is bougie as hell, ok? First of all, lobsters are expensive. Second of all, if you decide to make the pasta from scratch, don't think that it will get in formation in minutes. This is an intimate, anniversary meal. Everything about this dish is made with love.

Vibes: Grown and sexy.

Ingredients

1.5 tbs of garlic (2-3 large cloves), finely chopped
2.5 tbs shallots (1 shallot), finely chopped
1 cup of dry champagne
3 tbs of butter
2 tbs of tomato paste
1 cup of heavy cream
1.5 cups of lobster stock
1 can of chicken broth
4 cups of water
1 bunch of thyme, 1 tbs chopped and set aside
1 clove of garlic, crushed
6 lobster tails

Instructions

Lobster Tails

In a large pot, bring enough water to completely cover the lobster tails to a boil. Add about a 1/2 tablespoon of sea salt.
Boil the lobster tails until they turn bright red, or about 2-3 minutes. Take the tails out, and set them aside to cool.
Remove the tails from the shells, and set the meat aside. Do NOT discard the tails.

Champagne Lobster Cream Sauce

In a heavy bottomed pot set to medium-high heat, toast the lobster shells until they're fragrant. Don't burn them. You'll regret it when you have burnt and nasty lobster stock.
Add the water, chicken stock, garlic and thyme and bring it to a boil. After about 3 minutes of boiling, turn the heat down to a simmer for about 10 minutes. Strain the stock, and set it aside.*
In a large pan, melt the butter on medium-high heat.
Add the shallots, garlic, and chopped thyme, and cook until they're fragrant.
Pour the champagne into the pan, and stir to loosen any browned bits from the bottom of the pan.
Turn the heat down to medium, and add the tomato paste and lobster stock. Simmer for about 5-7minutes, or until the sauce has reduced (evaporated and concentrated).
Add the heavy cream, and continue simmering until the sauce thickens. It should be creamy, smooth, and pale pink.
Taste your sauce, and season as needed. I added about 1 tsp of sea salt, and 1 tsp of fresh cracked black pepper.
Add the cooked pasta directly to the pan with the sauce. Let the pasta simmer in the sauce for about 2-3 minutes, so that the pasta can absorb some of the sauce's flavor.
Serve PIPING hot with a sprinkle of parsley for garnish.

NOTES:

You can absolutely make the lobster stock ahead of time. It will save you a ton of time.
Slightly undercook your pasta. The last 2-3 minutes it needs can be spent in the sauce. Trust me, it's worth it. The flavor level-up is insane.
We used fresh pasta for this recipe, (recipe found here http://www.thelittlekitchen.net/how-to-make-homemade-pasta-with-kitchenaid/) but you can used boxed pasta!