Pepper Tagliatelle Pasta with Lobster and Vanilla Cream Sauce | Club House for Chefs

Ingredients

• Pepper Tagliatelle Pasta | Serves 4
• 1 cup Flour
• 3 tbsps
• 1 tsps Salt, to taste
• 1 Egg, slightly beaten
• 2 tsps Water
• 8 cups Salt Water
• Lobster | Serves 4
• 1 pounds Chix lobster
• 4 tbsps Unsalted Butter, Divided
• Vanilla Cream Sauce | Serves 4
• 6 cups Water
• 1 pounds Chix lobster shells
• 2 tbsps Club House ® Peppercorn Mélange
• 1 each Lemon
• 1 each Club House ® Bay Leaves, Whole
• 1 bunch Green onion
• 1 tbsps Club House ® Vanilla Extract, Pure
• 1 cup Heavy cream
• Garnish | Serves 4
• 1 cup Green onion, chopped