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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 lbs lobster meat |
to taste 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. Cut the meat from 4 pounds boiled lobster into strips, reserving any coral.
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. In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes.
4. Add the lobster coral and stir in gradually the reserved cooking liquid.
5. Cook the sauce, stirring, until it is smooth and thick.
6. Then stir in 1 cup heavy cream and 3 tablespoons of sherry.
7. Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes.
8. Add the lobster meat, the mushrooms and 1/2 cup diced truffles.
9. Arrange 1/2 pound hot cooked spaghetti in coils on platter.
10. Make a well in center of the spaghetti and pour in the lobster sauce.
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