Grate 2 cups of Havarti cheese into a saucepan; stir in a cup of light cream, a quarter cup of cognac, 2 tablespoons of chopped garlic, a good tablespoon of black pepper, and some salt and fresh tarragon. Stirring almost constantly, let the sauce simmer until all the cheese has melted. Run it through a blender, adding 1 egg in the process. Pour it back into the saucepan and add 1 pound of fresh lobster meat cut into generous chunks. Simmer for a few minutes more, then toss with pasta and serve.