1) Separate the tails and claws from the lobster and place the claws in a heatproof container large enough to cover completely with water, do the same with the tails. Bring a large pot of salted water to the boil and pour over the tails and claws, let the tails sit for 6 minutes and the claws for 8 minutes, remove and plunge into an ice bath.
2) When the lobster parts are cool, remove the meat from the shell. Keep the meat refrigerated and save the shells for the lobster oil.
3) For the beurre blanc, place white wine, vinegar, peppercorns and shallots in a non-reactive pan and reduce down until au sec (almost dry), add the double cream and reduce down by two-thirds. Drop butter in slowly, whisking constantly. Strain through a fine mesh sieve and hold warm until ready to use.
4) Bring large pot of salted water to the boil and cook the macaroni pasta for 1 minute less than the package indicates. Drain and cool and hold until ready for use.
5) Take the shells from the lobster and place in a pot with 500ml of vegetable oil and bring up to very hot, almost frying, and let sit for 10 minutes. Add 1 tablespoon paprika and let sit for 30 minutes and strain through a fine mesh sieve or coffee filter.
6) In a large saute pan, melt the butter and add the chilled lobster. When the lobster begins to warm, add the mascarpone cheese and allow to melt, stirring constantly. Add the macaroni and just warm through and pour in enough of the beurre blanc to make it saucy. Season with salt and white pepper, to taste.
Serve with chervil garnish and lobster oil.
* Restaurant recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.