Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

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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