Lobster Tetrazzini

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

Recipe

• 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.