Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have it wrapped around the fork, you'll have a substantial, delicious bundle.
Its hard to beat the convenience of store-bought cooked lobster meat. On the other hand, home-cooked lobster tastes fresher and is more tender. Either will work in this recipe. If you boil or steam your own, you'll need to buy four 1 1/2-pound lobsters to yield enough meat. After lobsters are cooked, remove meat from them (pick over and remove any shells), and cut it into one-inch pieces.