Ingredients

• 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 or canned low-salt broth
• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour
• 1/2 cup whipping cream
• 1/3 cup lentils
• 2 tablespoons (1/4 stick) butter
• 2 medium leeks (white and pale green parts only), thinly sliced
• 6 ounces crabmeat
• 6 lasagne noodles
• 2 tablespoons chopped fresh cilantro

Instructions

1. 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.
2. 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 to 2 1/2 cups, about 30 minutes.
3. 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 sauce consistency, about 8 minutes.
4. For filling: Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce. Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
5. Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.
6. Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.