Pappardelle noodles with lobster and corn

Ingredients:

• 3 live lobsters (675 g each)
• 450 gr. pappardelle noodles (flat noodles 2-3 cm wide)
• 3 ears of corn
• 3 tbsp (45 g) unsalted butter
• 3 tbsp. extra virgin olive oil
• 1/2 cup dry white wine
• 1 stalk celery, cut crosswise into quarters, and 3 tablespoons chopped celery leaves
• 2 shallots (1 whole, 1 diced)
• 2 sprigs of parsley, and 1/3 cup chopped leaves
• 2 tbsp tomato paste
• 1/4 tsp sweet paprika
• 1/2 cup heavy cream
• Coarse salt
• 1/3 cup chopped fresh chervil and/or chives

Preparation:

1. Fill a large saucepan with 2 inches of water and bring to a boil. Add the lobsters, cover, and cook over medium heat for 8-10 minutes, until they turn bright red. Remove the lobsters with tongs and rinse with cold water to cool slightly. Meanwhile, cut off the corn kernels; save the cobs.
2. Remove the lobster meat from the shells: remove the claws and tail, setting the shells aside. Break the webbing on the tail. Place your thumbs under the edges of the webbing and pull out the meat. Break the claws with pliers, a hammer, or the flat side of a knife and remove the meat. Cut the lobster meat into 2.5 cm (1 in) pieces and place in a bowl. Cover and refrigerate.
3. Rinse the lobster shells thoroughly to remove all the green substance (the liver) and roe. In a large saucepan, heat 2 tablespoons (30 g) of butter and the olive oil over medium-high heat.
   
   Add the lobster shells and cook for about 3 minutes, turning occasionally, until the butter is browned. Add the wine, bring to a simmer, and cook for 2 minutes, or until the liquid has reduced by half.
   
   Add the corn on the cob, celery stalk, whole shallot, parsley sprigs, and 6 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes, until the liquid has reduced by one-third. Strain the broth into a large bowl or measuring cup.
4. Heat the remaining 1 tbsp (15 g) butter in a saucepan over medium heat. Add the chopped shallot and cook for 2 minutes, until softened.
   
   Add the tomato paste and paprika. Cook, stirring, for 1 minute, until the mixture darkens slightly. Add the broth and cream and reduce the mixture by one-third over 20 minutes (you should have 2 3/4 cups of sauce). Add the corn kernels and cook for another 5 minutes.
5. Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions. Drain and return the pasta to the pot.
   
   Add the sauce and lobster meat and cook over medium heat, stirring occasionally, for about 1 minute, until the lobster meat is heated through. Add the celery and parsley leaves and most of the chervil. Divide among plates and sprinkle with the remaining chervil.