Ingredients

1 pound pappardelle
1 stick unsalted butter divided
2 cloves garlic very thinly sliced
2 4- ounce lobster tails thawed, shelled and sliced into 1 inch pieces
1 cup heavy cream or 1 cup fat-free half and half whisked with ½ tablespoon cornstarch
1 ounce black or white truffles
1 shallot
¾ teaspoon salt
Lemon zest
2 ounces Parmesan cheese preferable Reggiano
Freshly grated pepper
Chopped fresh parsley

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. One minute before draining the pasta, scoop out one cup of the pasta water and set aside.
While the pasta is cooking, melt 7 tablespoons of butter (reserving 1 tablespoon for the end) in a large, heavy skillet over medium heat. Add the sliced garlic and let it saute for 3 minutes until it is just softened. Add the lobster tails and stir until the lobster is just opaque, about 4-5 minutes.
Stir in the heavy cream (or the half and half mixture), the truffles and salt. Let the mixture cook for 3 minutes, lower the heat to low temperature and add the pasta to the cream mixture, tossing the pasta around in the sauce until it is well coated, about 2 minutes. Add ½ cup of the pasta water and keep tossing until the pasta is glossy and the sauce is not runny nor too thick. Remove the pan from the heat and add the truffle oil.
Plate the pasta and sprinkle the cheese, pepper and parsley on each dish.