Vanilla Lobster Supreme with Pasta

4 cups organic vegetable stock
1/2 cup white wine
1/2 teaspoon Worcestershire sauce
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 whole garlic cloves
1 leek, rinsed and coarsely chopped
2 bay leaves
1/8 teaspoon nutmeg
1/4 teaspoon paprika
1/4 teaspoon white pepper
1 teaspoon salt
3 tablespoons clarified butter
3 tablespoons cake flour
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
1 cup heavy whipping cream, warmed
1 1/2 pounds cooked fresh or thawed frozen lobster meat, coarsely chopped
Hot cooked bow tie pasta
Chopped parsley or freshly grated Romano cheese for garnish

Combine the stock, wine, Worcestershire sauce, vanilla extract, garlic, leek, bay leaves, nutmeg, paprika, white pepper and salt in a large saucepot. Simmer for 1 hour. Strain through a fine mesh strainer and set aside.

Place the clarified butter in a large sauté pan over medium heat. Whisk in the flour and vanilla powder. Cook for 2 to 3 minutes, whisking constantly. Add the strained  stock mixture gradually, whisking constantly. Cook for 20 minutes or until sauce begins to thicken, stirring frequently.

Add the warm cream and lobster to the sauce. Cook until heated through. Place the  pasta in a serving bowl. Spoon the lobster sauce over the pasta. Garnish with chopped parsley or freshly grated Romano cheese.

Serves 4 to 6