Method:

Melt butter over high heat and add chopped onion and chives. Cook off, then stir in curry powder. Add the honey, 100ml of the white wine and the tomatoes with their juice. Cook for 5 minutes. Add the cream. Season to taste with salt, pepper, cayenne pepper. Add half the lobster body meat and Simmer over low heat for 10 minutes.

Cook the raisins in the remaining 50ml white wine until they have released all their moisture. Drain/squeeze juice from raisins (use raisins with cheese platter)

Cook the pasta until al dente in a large saucepan of salted water + a dash of VOO according to package directions, then drain.

Add the juice/wine from the raisins to the drained penne pasta.

Use the same saucepan from the wine/raisins (without rinsing) and add your VOO and brown your pine nuts, stirring constantly.

Combine the other half of lobster body meat with the penne in large saucepan, add the lobster sauce and mix all together over low heat and reheat.

Garnish with the pine nuts and a few basil leaves. I used my thermomix to make the lobster sauce/mornay using reverse function once lobster is added.