Maine Lobster in Champagne Sauce with Pappardelle

By akselden

Ingredients

• 8 Maine lobsters (about 1 1/2lb. each)
• 4 tbsp olive oil
• 6 cloves garlic, chopped
• 2 carrots, chopped
• 2 onions, chopped
• 2 celery ribs, chopped
• 3 cups white wine, divided
• 8 cups chicken broth
• 30 white peppercorns, divided
• 2 tbsp tomato paste
• 3 tsp coriander seeds, divided
• 1 1/2 cups heavy cream, divided
• 1/4 lb. thinly sliced prosciutto
• 1 lb. asparagus, trimmed and
• blanched
• 4 tbsp unsalted butter, divided
• 3 shallots, chopped
• 1 bottle (750 ml) champagne
• 1 bay leaf
• 1 pt. grape ,tomatoes
• 1 lb. papparoelle pasta

Preparation

Step 1

When purchasing live lobsters, ask to have claws and tails separeated from body. Fill large pot with water and bring to boil. Add lobster tails and claw. Boil until cooked through, 4-6 min. Set aside to cool. Coarsely chop remaining bodies of lobster. In deep pot heat olive il over medium heat. Add garlic, carrots, onions, and celery. Cook until softened, 5-6 min. Add 2 cups wine, all chicken broth, 20 peppercorns, tomato paste and 2 tsp coriander seeds. Bring to boil. Stir in lobster shells; reduce heat and simmer 1 hour. Strain mixture and discard solids. You should have 8 cups of stock.
Place stock in large saucepan, bring to boil, and reduce to 4 cups 35-40 min. Add 1 cup heavy cream; reduce heat and simmer until slightly thickened. Keep warm. Cut each slice of prosciutto into 3 strips. Wrap a strip around each asparagus stalk. Heat 2 tbsp butter in large skillet over medium heat. Add wrapped asparagus and cook 1-2 min, or until prosciutto has crisped. In medium saucepan saute shallots in remaining butter. Add champagne, bay leaf and remaining peppercorns, coriander seeds and white wine. Bring to boil and reduce to 1 cup. Strain liquid and discard solids. Return liquid to saucepan; reduce heat and add remaining heavy cream; simmer until slightly thickened. Keep warm. In large skillet heat remaining heavy cream; simmer until slightly thickened. Keep warm.
In large skillet heat remaining butter. Add tomatoes and saute until slightly collapsed, about 3 min. Cook pasta according to package instructions. Toss with lobster sauce. To serve, divide asparagus among 8 serving plates.