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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Pappardelle with Lobster, Leeks and White Truffle Oil
Review 1 for Pappardelle with Lobster, Leeks and White Truffle Oil
5 out of 5
5 out of 5
Scoes
August 25, 2011
Would You Recommend? Yes
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Requires some work but worth it.
August 25, 2011
Leave plenty of time to make but well worth the effort for a special occassion. Worked well for us for a small dinner party.
Pros: delicious
Cons: Complicated, Cost