INGREDIENTS

INSTRUCTIONS

For Sauce: Boil lobsters in pot of boiling water 8 minutes. Transfer
to bowl of ice water; cool. Drain. Working over large bowl to collect
juices, remove claws and tails. Using knife, cut tails into
2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies
in half. Transfer shells and bodies to bowl with juices. Slice meat;
place in small bowl. Chill.  Heat oil in large Dutch oven over
medium-high heat. Add shallots,  fennel and garlic; saute 8 minutes.
Add Madeira and tomato paste;  bring to boil. Add stock, lobster shells
and any juices; bring to  boil. Reduce heat; simmer until reduced to 2
1/2 cups, about 30  minutes.  Strain liquid into saucepan, pressing on
shells. Mix butter and flour  in bowl. Add to liquid. Bring to boil,
whisking often. Add cream;  simmer until reduced to sauce consistency,
about 8 minutes.  For filling: Cook lentils in medium saucepan of
simmering water until  tender, about 20 minutes. Drain. Melt butter in
large skillet over  medium heat. Add leeks; saute until tender, about
15 minutes. Add  lentils, lobster meat, crabmeat and 1/2 cup lobster
sauce.  Cook pasta in pot of boiling salted water until just tender.
Drain.  Cut each noodle crosswise into 4 pieces. Divide half of pasta
among 6  shallow bowls. Rewarm filling, mix in cilantro and spoon over
pasta.  Top with remaining pasta. Bring sauce to simmer. Spoon over
pasta.  Makes 6 appetizer servings.  Bon Appetit June 1995  Converted
by MC_Buster.  Per serving: 1521 Calories (kcal); 109g Total Fat; (65%
calories from  fat); 56g Protein; 73g Carbohydrate; 389mg Cholesterol;
1114mg Sodium  Food Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 6
1/2  Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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