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Ingredients

• 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

Description

This Recipe Calls For Making A Lobster Stock With The Bodies And Shells Of The Lobsters After The Meat Has Been Removed. The Stock Is Then Reduced With Cream To Make A Rich Sauce, Which Should Be Thick Enough To Coat The Back Of A Spoon When It's Ready To

Williams-Sonoma