Lobster Tetrazzini

Ingredients

• 4 lbs lobster meat
• lobster coral
• 2 cups water (reduced from lobster)
• 1/2 lb mushroom
• 3 tablespoons butter
• 2 tablespoons flour
• 3 tablespoons butter
• 1 cup heavy cream
• 3 tablespoons sherry wine
• 1 pinch nutmeg
• 1/2 cup truffle, diced
• 1/2 lb spaghetti, cooked

Directions

1. 1

   Cut the meat from 4 pounds boiled lobster into strips, reserving any coral.

2. 2

   Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. Saute 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them.

3. 3

   In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes.

4. 4

   Add the lobster coral and stir in gradually the reserved cooking liquid.

5. 5

   Cook the sauce, stirring, until it is smooth and thick.

6. 6

   Then stir in 1 cup heavy cream and 3 tablespoons of sherry.

7. 7

   Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes.

8. 8

   Add the lobster meat, the mushrooms and 1/2 cup diced truffles.

9. 9

   Arrange 1/2 pound hot cooked spaghetti in coils on platter.

10. 10

    Make a well in center of the spaghetti and pour in the lobster sauce.