Summer Pappardelle

4 small lobster tails
4 shallots chopped
olive oil
1 cup chopped parsley
1 Tbl chopped thyme leaves divided
2 bay leaves
salt and pepper
4 ears of corn off the cob
1 pt of tear drop or grape tomatoes,cut in half
½ cup dry white wine
½ cup seafood stock
A pinch of cayenne pepper
½ lb pappardelle, cooked al dente

In a small roasting pan place the lobster tails
shell side down.
Sprinkle with olive oil,salt and pepper,1/2 cup parsley,
1 ½  tsp of thyme,bay leaves and ¼ cup of white wine.
Roast at 350 degrees for 10 minutes.
The lobster meat should still be opaque.
When the lobster is finished,remove from the shell and cut
Into large chunks. Reserve the roasting juices.

Meanwhile prepare your pan sauce.

Method for pan sauce
In a saute pan add 1Tbl olive oil. Add the remaining
shallots and carmelize.
Add the teardrop tomatoes and cook until the  tomatoes soften
and expel their juices then add the remaining thyme leaves.
Add the corn, the remaining white wine, the reserved roasting
juices and the cayenne pepper. Allow to cook for about 5 minutes,
while your pasta is cooking.

Add the lobster to your corn and tomatoes.
Allow to cook 3-5 minutes and swirl in 1Tbl sweet butter.
Add your cooked pasta into the saute pan with you corn,tomatoes
and lobster. Mix thoroughly
Finish with salt and pepper,chopped parsley and a drizzle
of extra virgin olive oil