Sauté shallots in butter in a large saucepan until translucent. Add cream; bring to a boil and reduce by half, stirring occasionally. Whisk in fish stock and bring to a boil. Thicken sauce by whisking in a roux as needed. Stir in King Crab meat, papaya and tarragon; simmer 2-3 minute, or until hot. Stir in lemon juice and season to taste with salt and pepper. Keep warm.

 

For each serving: Toss 6 oz cooked pasta with one heaping cup of sauce. Arrange on serving plate with 2 Alaska King Crab split legs. Sprinkle pasta with 1 Tbsp Parmesan.

 

*Note
12 lbs whole or split Alaska King Crab legs yields 6 lbs of meat. Thaw legs, remove meat and cut into chunks.

 

**Note
To steam: Place steam basket in large pot; fill with boiling water to depth of 3/4 inch. Place thawed Alaska King crab split legs in basket; about 5 minutes or until crab is thoroughly heated.