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1
For the steamed lobster meat and lobster stock: Fill a large bowl with ice and cold water, and set it aside.
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2
In a 4- or 6-quart cast iron Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the tomatoes, 2 cups of the wine, the 1/2 cup of the water, sliced onions, peppercorns and tarragon.
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3
Bring to a boil over high heat, reduce the heat to a simmer, and cook for 15 minutes.
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4
Raise the heat back to high.
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5
Add the lobsters to the pot; cover the pot immediately with a heavy, tight-fitting lid.
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6
Steam the lobsters until they are bright red and you can pull out the long feelers on the head with no resistance, about 13 minutes.
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7
Using tongs, immediately plunge the lobsters into the bowl of ice water and let cool for 5 minutes.
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8
Remove the lobsters from the ice water and set on a rimmed baking sheet.
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9
Using kitchen shears, remove the lobster meat from the tails and claws.
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10
Use a knife to chop the meat into bite-size pieces.
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11
You should have about 1 pound of lobster meat, set aside.
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12
Rinse the lobster shells, including the heads, and place all the shells back into the pot with the lobster poaching liquid.
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13
Add 2 1/2 quarts of water and the bay leaf.
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14
Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour.
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15
Strain the lobster stock through a fine mesh strainer lined with cheesecloth.
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16
Transfer the stock to a clean saucepan and return to a simmer.
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17
Reduce the stock until you have about 6 cups remaining.
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18
For the pappardelle with lobster: Bring a large pot of salted water to a boil.
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19
Add the papardelle and cook until al dente, 3 to 4 minutes.
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20
Remove 1/2 cup pasta cooking water from the pot and drain the pasta through a colander.
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21
Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
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22
Meanwhile, heat the remaining 1 tablespoon of olive oil and melt 2 tablespoons of the butter in a large skillet over medium heat.
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23
Add the corn and cook, stirring, for 2 minutes.
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24
Add the shallots and cook, stirring, until soft and fragrant, about 1 minute.
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25
Add the garlic and continue to cook and stir for another minute.
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26
Add the tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes.
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27
Add the tomato paste and cook for 1 minute longer.
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28
Add the wine, 1/2 cup of the lobster stock and some of the pasta cooking liquid to the pan and continue cooking over medium heat until half of the liquid has evaporated.
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29
Add the lobster meat to the pan and cook for 2 minutes.
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30
Add the cooked papardelle and the remaining 2 tablespoons of butter and the chives.
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31
Toss the pasta with the sauce and cook for 1 minute longer so it will heat through.
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32
Divide the pasta between 4 bowls, garnish with the chives and grated cheese and serve immediately.
