4 lb. lobster meat
coral from lobster
2 cup reduced lobster water
1/2 lb. mushrooms
3 tablespoon butter
2 tablespoon flour
3 tablespoon butter
1 cup heavy cream
3 tablespoon sherry
pinch of nutmeg
1/2 cup diced truffles
1/2 lb. cooked spaghetti
Cut the meat from 4 pounds boiled lobster into strips, reserving any coral. Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. Sauté 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them. In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes. Add the lobster coral and stir in gradually the reserved cooking liquid. Cook the sauce, stirring, until it is smooth and thick. Then stir in 1 cup heavy cream and 3 tablespoons of sherry. Add a pinch of nutmeg and salt and pepper to taste.
Simmer the sauce for 10 minutes. Add the lobster meat, the mushrooms and 1/2 cup diced truffles. Arrange 1/2 pound hot cooked spaghetti in coils on platter. Make a well in center of the spaghetti and pour in the lobster sauce.