Jeremy1973 said:
Wahoo! Congrats Cyberchef! I think in celebration, you should whip us up something tasty to eat! 
Ok, here's a recipe for a South Western Chipotle Afredo sauce with Sun Dried Tomato and Lobster or Crab.
Finely diced shallots, a little white wine or water, Chipotle peppers finely diced and deseeded, Julienne sun dried tomatoes, fresh cilantro or fresh oregano, Heavy cream, Parmesan or aged Monterey jack cheese (this is a hard dry grating cheese) and salt and fresh ground black pepper to taste. Crab meat or fresh Maine Lobster.
Sweat the shallots with the wine (or water) until they are soft and
translucent and the liquid has basically evaporated. Add your heavy cream, cilantro/oregano, sun dried tomatoes, Chipotle peppers and a pinch or 2 of the black pepper. Bring this to a boil, reduce the heat to a simmer and let simmer for 5 minutes just to reduce slightly. Add your grated cheese and stir until cheese is melted. Check seasoning and add salt and more black pepper if necessary. Serve over fettuccini or small penne. A good chardonnay or even a fume blanc should go nicely with this.
If using crab add it at the end only to heat it up, toss it with the pasta.
If Lobster I would blanch them in boiling water for 8 minutes and then cool them in ice water, break them down (remove the meat from the shells) and then grill them to heat them back up and slice the meat and place on top of the pasta or toss with the pasta and sauce.
I personally prefer the smaller penne for dishes such as these, but fettuccini will work.
