Radiatore With Lobster, Fava Beans And Jersey Corn

2 chopped small shallots
2 oz flour
1 1/2 cup lobster stock
1/2 lb Barilla® Radiatore Pasta
3 oz blanched in salt water for 4 minutes and skinned fava beans
2 lb cooked, cleaned lobster meat
parmigiano reggiano to taste
2 oz butter
2 oz Harvey's Bristol Cream
1/2 cup heavy cream
1 ear kernals removed from cob Jersey Corn
2 cups lobster sauce (prepared above)
1 oz 1 oz chopped scallions
salt and pepper to taste

1. Lobster Sauce: Place a medium saucepan on medium heat, add butter and sweat shallots. Add flour and cook, stirring constantly for 3 minutes, until flour-butter mixture begins to smell nutty. Add the sherry and lobster Stock.

2. Whisk until completely incorporated. When sauce reached a boil, turn down heat to a simmer. Add heavy cream and check for seasoning. Reserve sauce.

3. Dish Assembly: Cook 1/2 pound of Barilla® Radiatore pasta in salted boiling water until just short of al dente. Place a saute pan on high heat, add corn and saute for 1 minute. Season with salt and pepper. Add fava beans and saute for 30 seconds longer. Add prepared lobster sauce and bring to a boil.

4. Toss al dente radiatore in sauce. Add par cooked lobster and scallions at the last second. The heat of the pasta and sauce will cook the lobster through without becoming rubbery. Place pasta in a beautiful warm pasta bowl and finish with freshly grated parmigiano reggiano.