anyone have one??????? love to learn to make that dish.... how bout u chefbadger?

I never heard of it but it sounds yummy

very good!!!!!!! i had it at a upper class resturant... would rather make it at home lol for 1/4 th the price...

I can probably steer you in the right direction. was it in a cream sauce or a vodka sauce?

not sure if vodka was in it but it was creamy and pink in color

This going to be a little advanced but worth the effort:

Lobster Sauce:
2 live 1 1/4- to 1 1/2-pound lobsters

2 tablespoons olive oil
1 1/3 cups finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira
4 teaspoons tomato paste
3 cups chicken stock

1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream


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; sauté 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 down to about 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 desired thickness, about 8 minutes.