-
1
Fill a large pot with 2 inches of water; bring to a boil.
-
2
Add the lobsters, cover and cook over medium heat until the shells turn bright red, 8 to 10 minutes.
-
3
Remove with tongs and rinse under cold water to cool slightly.
-
4
Meanwhile, cut the kernels off the corn; reserve the cobs.
-
5
Remove the meat from the lobster shells: Twist off the claws, then break off the tail; set the bodies aside.
-
6
Pull the flippers off the tail, then insert your thumb into the flipper end and force out the meat.
-
7
Crack the claws with a lobster cracker, mallet or the flat side of a knife and remove the meat.
-
8
Chop the lobster meat into 1-inch pieces and transfer to a bowl; cover and refrigerate until ready to use.
-
9
Rinse the lobster bodies to remove any green matter (tomalley) and roe.
-
10
Heat 2 tablespoons butter and the olive oil in a large saucepan over medium-high heat.
-
11
Add the lobster bodies and cook, turning occasionally, until the butter starts to brown, about 3 minutes.
-
12
Add the wine, bring to a boil and cook until reduced by half, about 2 minutes.
-
13
Add the corn cobs, celery stalk, whole shallot, parsley sprigs and 6 cups water; bring to a boil, then lower the heat and simmer until the liquid is reduced by about one-third, about 30 minutes.
-
14
Strain the stock into a bowl or large measuring cup.
-
15
Heat the remaining 1 tablespoon butter in a saucepan over medium heat.
-
16
Add the diced shallot and cook until softened, about 2 minutes.
-
17
Add the tomato paste and paprika; cook, stirring, until slightly darkened, about 1 minute.
-
18
Stir in the prepared stock and cream and simmer until reduced by one-third, about 20 minutes (you should have 2 3/4 cups sauce).
-
19
Add the corn kernels; simmer 5 more minutes.
-
20
Bring a large pot of salted water to a boil.
-
21
Add the pappardelle and cook as the label directs.
-
22
Drain, then return to the pot.
-
23
Add the sauce and the reserved lobster meat and cook over medium heat, stirring, until the lobster meat is heated through, about 1 minute.
-
24
Stir in the chopped celery leaves and parsley and most of the chervil.
-
25
Divide among plates and top with the remaining chervil.
-
26
Photograph by Con Poulos
