Lobster Pasta

Bring two cups of salted water to a rapid boil in a large steamer. Remove bands from lobsters claws and place lobsters head first into the pot. Cover pot tightly and steam on high heat for about for 12 to 15 minutes. Rinse under cold water and set aside to cool. When lobsters are cool enough to handle, remove meat from the tail and claws. Chop into bite size pieces. Set aside.

Heat oil and butter in a large skillet over medium heat; add garlic and cook until fragrant, or about 45 seconds. Add cream, stirring well; do not boil. In a small bowl or measuring cup mix flour into a smooth paste with a small amount of cold water. Gradually add the flour paste to the cream sauce, stirring constantly until sauce thickens. Add the tomato sauce; simmer for 5 minutes. Add sherry, stirring to thoroughly mix. Season with salt and pepper, add the chopped lobster and heat through.

Remove from heat, and fold in the Parmesan cheese, stirring well to incorporate.