Angel Hair with Scallops in Lobster Sauce

Why is it not Angel Hair with Lobster in Lobster Sauce? Because I used the leftover lobsters to make the sauce and there was no lobster meat left.
We had dinner at the Fishman Clubhouse and ordered a 8.5 lb. lobster. It was delicious, but there was no way we would be able to finish it. So we packed home the claws and tail. We ate the lobster meat and I used the shells to make a broth. The broth can be used to make a bisque or a base for a pasta dish just like this one. It's delicious!

Here is the Angel Hair with Scallops in Lobster Sauce from my kitchen:

Ingredients

1 lb. of scallops, thawed and padded dry

1 box of angel hair pasta

1/4 cup of heavy cream

2 zucchinis, julienned

For the lobster broth:
Some lobster shells. If you are using uncooked lobster shells, toast them until fragrant

1 carrot, chopped

1 yellow onion, chopped

1/4 cup of white wine
a bunch of fresh parsley, chopped and set some aside for garnishing the pasta

How

1. First make the lobster sauce. Boil about 10 cups of water in a kettle. Heat up a heavy soup pot, add some oil and stir fry the carrot, onion and parsley on medium heat until fragrant, about 1 minute. 
   
2. Deglace the pot by adding the white wine and gently scrap the bits from the bottom of the pan. Let it cook on low for 1 minute.
3. Add in the lobster shells and add the hot boiling water. Let it simmer on low heat with the lid on for 1 hour.
   
4. Remove all the lobster shells from the broth. Use a hand-held blender, blend the broth until smooth. I saved 3 cups of the broth for making the pasta and store the rest in the freezer for making a bisque later.
   
5. Sprinkle salt and pepper on the scallops. Heat up a heavy pan, add oil and sear the scallops on high heat for 1 minutes per side. Turn down the heat and remove the semi-cooked scallops from the pan.
   
6. Add 3 cups of the lobster broth into the same pan to deglace. Let it simmer for about 1 minute then add cream. Simmer on low for 5 minutes.
   
7. While the sauce is simmering, cook the angel hair in accordance with the instructions on the package minus 1 minute. 
8. As soon as the the angel hair is cooked, drain off the water and immediately add the angel hair into the lobster sauce. Turn the heat up to medium high and add in zucchinis and scallops then mix well. When everything is heated through, turn off the heat. Serve pasta hot with chopped parsley sprinkled on top. 
   

   

   I prefer my pasta not drenched in thick sauce, just like the pasta I had in Italy.