Pici with Lobster and Tarragon

Lobster is a big commitment—it’s a lot of work, and it isn’t cheap. This is a lobster dish that I think is worth the effort and expense. Pici is a pasta that’s similar in shape to maccheroni, but with tapered ends and a softer texture. It’s commonly found in Tuscany, where it’s typically served with meat sauces or cacio e pepe). The combination of pici with lobster meat, lobster stock, and tarragon is an invention of my own.