Lobster Tetrazzini

• 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

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.

lobster, lobster coral, water, mushroom, butter, flour, butter, heavy cream, sherry wine, nutmeg, truffle

Taken from www.food.com/recipe/lobster-tetrazzini-3959 (may not work)