Ingredients:

• 4 oz Extra Virgin Olive Oil
• 6 whole peeled shallots
• 1 Pound Peeled Garlic
• 1 small can tomato paste- 2-4 oz
• 16 oz dry white wine
• 8 oz brandy
• 2 quarts chicken broth
• 3 oz fresh tarragon
• 1 oz lobster base-
• 5 each 1 1/2 pound live lobsters
• 24 16/20 peeled shrimp
• 2 pounds sliced ¼” thick Andouille sausage
• 2 pint heavy cream
• 4 T Corn Starch
• Salt and Pepper to taste
• Pasta- I like to make different shaped- but you can always buy fresh pasta from the store.

Method:

• Pour olive oil into large pot and preheat the pot
• Add Sliced peeled shallots and the whole clove of garlic
• Sweat mixture until the garlic and shallots are translucent
• Add tomato paste and cook at a high heat for about 3 minutes constantly stirring the product, so not to burn.
• Add the white wine and Brandy and cook for about 5 minutes until all of the alcohol cooks off.
• Add Tarragon, Chicken Broth and Lobster base.
• Once the mixture is boiling- place one live lobster in the mixture and cook for 3 minutes, remove and repeat until all of the lobsters have been partially cook.
• Once the Lobsters are cooled down, you need to remove all of the meat~ easier said than done.
• The sauce should cook for about 30-40 minutes and then you can thicken the sauce with a slurry of water and corn starch.
• Add heavy cream.
•  In a separate pot- cook your fresh pasta in salted boiling water.
• In your sauce- add raw shrimp, lobster and sausage and cook until all of the proteins are cooked through.
• Strain Pasta and place in a large serving bowl- 
• Pour the sauce over the pasta- season with salt and pepper and serve to your guests- you can garnish with some fresh tarragon leaves!
• Of course- serve with some delicious whole grain bread and chilled dry white wine!