How to make it

1. https://www.youtube.com/embed/55s-8Y81NZ4
2. Heat the oil in a large heavy pot over medium-high heat until hot. Sauté the onion, celery, and carrot until the onion becomes translucent and soft, about 8 minutes. Add the tomato, Lee Kum Kee Minced Garlic, thyme, tarragon, bay leaves, peppercorns, brandy and sherry, stirring, until almost all liquid has evaporated, about an additional 6 to 8 minutes.
3. Stir in the fish stock and bring to a simmer over medium-low heat. Continue to simmer the sauce, uncovered, for an additional 30 minutes, until reduced by half.
4. Remove the pot from the heat and pour the mixture through a fine sieve into a large saucepan, pressing on the solids to extract as much liquid as possible; discard the leftover solids.
5. Whisk the tomato paste into the strained broth then whisk in the cream. Simmer for 15 minutes, until the broth is slightly thickened, stirring occasionally. Turn the heat down to low and season with salt and pepper, to taste. Begin to whisk in the butter one cube at a time until it has all been added to the sauce. Add the lobster meat, stirring to combine then remove the sauce from heat.
6. Add the pasta and ½ cup of the pasta cooking water, tossing to coat. To serve, ladle the pasta with sauce into warmed pasta bowls. Drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and garnish with tarragon. Enjoy!