Gemelli Pasta with Tomato Confit, Lobster, and Shaved Asparagus

Directions

• Heat tomatoes, olive oil, Danish Garlic butter, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium saucepan over medium-high heat. When tomatoes begin to sizzle, reduce heat to a very gentle simmer and cook, stirring occasionally, for about 1 hour. Confit is done when tomatoes are very tender, flavorful, and just beginning to fall apart.
• Meanwhile, cook the lobster. Fill a large pot with a few inches of water, season with salt, and bring to a boil. Add the lobsters, cover, and steam until cooked through, 8-10 minutes depending on the size of the lobsters. Transfer to a rimmed baking sheet and rest until cool enough to handle.
• Use kitchen shears to break down the lobsters. Reserve the claw meat for garnish and chop the tail meat into bite-sized pieces.
• When tomato confit is ready, bring a large pot of salted water to a boil. Cook pasta until al dente, stirring occasionally. Drain, reserve ¾ cup cooking liquid, and return to the pot. Add all but ½ cup tomato confit, chopped lobster meat, pasta cooking liquid, and parmesan. Cook over medium heat tossing, until sauce is silky and coats the pasta, about 3 minutes.
• Add claw meat to reserved tomato confit and gently toss until heated through.
• To serve, divide pasta into four bowls and top each with a generous spoonful of remaining confit, shaved asparagus, and a lobster claw.