Autumn Pappardelle with Lobster, Mushrooms, Shallots, and Cream

Place the dried porcini mushrooms in a small saucepan and cover them with the water. Let the mixture come to a boil over medium-high heat. Turn off the heat and let stand for at least 15 minutes but no more than 1 hour. Drain the porcini mushrooms, straining the cooking liquid through a fine-mesh sieve if it is sandy. Set the cooking liquid aside and coarsely chop the mushrooms.

Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the fresh mushrooms and cook until they soften and release their juices, 4 to 5 minutes. Add the drained porcini mushrooms, their reserved cooking liquid, and the white wine and cream. Increase the heat to medium-high and let come to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly, about 3 minutes. Stir in the lobster meat and toss to coat it with the sauce. Cook until the lobster meat is just warmed through. Season the sauce with salt and pepper to taste and keep it warm over very low heat.

Meanwhile bring a large pot of water to a boil. Add the salt and papparadelle and cook according to package directions until al dente. Drain the pasta well and immediately transfer it to the skillet with the sauce. Add the remaining 1 tablespoon of butter and mix thoroughly over medium heat until the pasta is nicely coated with the sauce. Stir in the parsley and serve at once.