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Pappardelle with Lobster, Leeks and White Truffle Oil

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 be tossed with the pasta.
Customer Reviews for Pappardelle with Lobster, Leeks and White Truffle Oil
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