We like to use fresh tomato spaghetti with this dish,making it a symphony of reds and pinks.Ordinary spaghetti is fine,however,and tastes just as good.This is another of those easy pasta recipe requiring no grated cheese;just pass the peppermill. A beautiful and sophisticated pasta dish,perfect as the first course of an important dinner.
Ingredients:


2 tablespoons best-quality olive oil
1/2 cup finely chopped yellow onion
1 can Italian plum tomatoes
2 teaspoons dried tarragon
salt and freshly ground black pepper,to taste
1 cup heavy cream
2 tablespoons salt
1 pound(450g) spaghetti
pinch of cayenne pepper
1/2 pound(220 g)lobster meat or more,about 1½ cups,the equivalent of  a 3-to 4-pound lobster
parsley,fresh basil or fresh tarragon sprigs(for garnish)

Cooking Method:
Heat the olive oil in a saucepan.Add the onion,reduce heat and cook,covered,until tender,about 25 minutes.Chop and drain tomatoes and add them to the onions.Add the tarragon,season to taste with salt and pepper,and bring to a boil.Reduce heat,cover and simmer,stirring occasionally,for 30 minutes.
Remove the resulting mixture from the heat and let it cool slightly.Purée it in the bowl of a food processor fitted with steel blade,or use a food mill fitted with a medium disc.Return purée to the saucepan,stir in heavy cream,and set over medium heat.Simmer the mixture,stirring often,for 15 minutes,or until slightly reduced.taste the sauce,correct seasoning,and stir in cayenne and lobster meat.Simmer further,3 to 5 minutes,or just until lobster is heated through.
Meanwhile,ina large pot,bring 4 quarts water to a boil.add the salt,stir in the pasta,and cook until tender but still firm.Drain immediately and arrange on warmed serving plates.Spoon sauce evenly over pasta and garnish with a sprig of parsley,basil and tarragon.Serve this easy pasta recipe immediately.