Fresh leeks and shallots are sautéed in butter and brandy and then added to succulent Maine lobster meat. Each batch is seasoned with fresh tarragon to bring out more flavor and finished with mascarpone cheese. Finally, the pasta has the color of boiled lobster shells made from lobster stock with a bit of roasted beet and tomato to make the pasta color pop.  Pair it up with a nice brown butter sauce, a sauté of leeks with cream and Pernod or a Spicy Shrimp sauce and watch the love affair unfold.