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By Alki Chef Jeremy McLachlan 
Serves 3-4
1 Tbsp Olive Oil
2 Tbsp Roasted Shallots, chopped (recipe below)
1 clove Garlic, minced
½ lb Dry Pasta, cooked per package directions
½ c Madeira Wine
1-2 lbs Lobster, cooked and meat removed
1 Tbsp Preserved Lemon, chopped
1 Tbsp Butter, unsalted
½ c Parmesan, shredded
4 Basil Leaves, torn by hand
In a large fry pan over medium heat, add oil, roasted shallots and garlic. Saute for 5–7 minutes. Add the cooked pasta and wine. Stir to combine. Add the lobster and heat. Add preserved lemon and butter. Place in a bowl and top with Parmesan cheese and torn basil.
Roasted Shallots
2 Shallots, peeled
2 Tbsp Canola Oil
1 tsp Kosher Salt
Dash Black Pepper
Preheat oven 350˚F. Toss shallots in oil, salt and pepper. Place in casserole dish. Cover with foil. Roast 15-20 minutes.
