Season flour with salt and pepper then blend with eggs until crumbly.
Knead dough for 3 minutes until elastic and chill for 20 minutes.
Flatten 300g of dough into a rectangle on a floured surface.
Pass dough through a pasta machine starting at the widest setting.
Repeat rolling process multiple times until pasta is thin and smooth.
Cut sheets into linguine, dust with flour, and chill.
Split lobsters, chop meat except for claws, and reserve shells.
Sauté onion, carrot, and thyme in 25g butter until softened.
Stir in lobster shells, cayenne, and tomato purée for 1 minute.
Add wine and brandy then carefully ignite to burn off alcohol.
Add 500ml chicken stock and simmer for 30 minutes until reduced.
Cool sauce slightly and blend in a food processor until smooth.
Strain sauce through a sieve and whisk in 75ml cream.
Pan-fry the lobster claw meat in remaining butter for 2 minutes.
Boil linguine in salted water for 3 minutes until al dente.
Drain pasta and toss with chopped lobster, tomatoes, and chervil.
Serve pasta topped with a claw and ladle sauce over.