Sauté the lobster tail in the olive oil for one minute.
Add the shallots, peas, lobster meat, sun-dried tomatoes and sauté for another 30 seconds.
Add the brandy and burn off for ten seconds.
Stir in lobster stock, cream and simmer until suitable thickness is achieved (approximately 1 minute).
Season with salt and pepper. Add cooked pasta and serve.Makes 4 Source: