Pappardelle with Lobster, Leeks and White Truffle Oil
- 4 live lobsters, each about 1 1/4 lb.
- 4 Tbs. olive oil
- 3 leeks, white and green portions separated
- 2 large carrots, chopped
- 6 celery stalks, chopped
- 1 bay leaf
- 10 fresh flat-leaf parsley sprigs, plus 1 Tbs.
chopped fresh parsley
- 2 cups heavy cream
- 1 lb. dried pappardelle pasta
- Salt and freshly ground pepper, to taste
- 2 Tbs. white truffle oil
To make the lobster stock, using a chef's knife, cut the lobster bodies in half lengthwise. In a large saucepan over high heat, warm 2 Tbs. of the olive oil. Add the lobster bodies, cut sides down, along with the shells, and cook without stirring until golden underneath, 4 to 5 minutes. Chop the green part of the leeks and add to the pan along with the carrots, celery, bay leaf and 2 quarts cold water or enough to cover. Lay the parsley sprigs on top, bring to a simmer and immediately reduce the heat to low. Simmer until the stock is golden and flavorful, about 2 hours.
Julienne the white part of the leeks, then rinse and drain well. In another large saucepan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the leeks and sauté until tender, 4 to 5 minutes. Strain the lobster stock through a fine-mesh sieve into a clean bowl and add to the pan with the leeks. Add the cream, bring to a boil, reduce the heat to low and simmer until the sauce is reduced by two-thirds (about 3 cups), 35 to 45 minutes.
Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite).
Add the lobster meat to the sauce and season with salt and pepper. Stir to mix and cook until the lobster is heated through, 3 to 5 minutes. Stir in 1 Tbs. of the truffle oil. Drain the pasta, return it to the pot, add the sauce and stir gently to mix. Divide the pasta among warmed individual bowls. Garnish with the chopped parsley and drizzle with the remaining 1 Tbs. truffle oil.