2 cups roughly chopped ripe tomatoes
2 cups dry white wine
1/2 cup water plus 2 1/2 quarts
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
Three 1 1/2-pound Florida lobsters
1 bay leaf
3/4 pound fresh papardelle
2 tablespoons olive oil
1/4 cup unsalted butter
1 cup fresh corn
2 tablespoons minced shallots
1 teaspoon minced garlic
2 1/2 cups teardrop tomatoes, cut in half
1 tablespoon tomato paste
1/4 cup dry white wine
1 tablespoon chopped fresh chives, plus some for garnish
1/2 cup grated Parmigiano-Reggiano cheese
It takes about 4 1/2 to 5 1/2 pounds of steamed lobsters to obtain 1 pound of meat.
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