Plunge the lobsters into a pot of boiling water, cover, and cook for 8 minutes. Cool until tepid. Shell the lobsters, cutting the tail meat into medallions. Melt the butter in a frying pan and sautÄ the claws and medallions for 2-3 minutes. Transfer the lobster pieces to a warmed platter and keep warm. Add the Cognac and ruby port to the frying pan and cook over a moderate heat, scraping the bottom of the pan with a wooden spoon to detach any cooked-on particles. Stir in the cream and boil hard until reduced to a thick consistency. In a separate frying pan heat the olive oil and cook the mushrooms until softened, about 10 minutes. Cook the pasta in boiling salted water until al dente. Drain. Stir the mushrooms into the cream sauce and toss with the pasta. Arrange on a serving platter. Place the lobster pieces on the pasta and garnish with the truffles.
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3x1 1/4-lb live lobsters
1 lb tagliolini or other pasta
3/4 lb seasonal mushrooms
2 tbsp olive oil
2 tbsp unsalted butter
1 truffle, chopped
1 1/2 cups crÅme fraöche
1/4 cup Cognac
1/4 cup ruby port
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Choose whatever mushrooms are in season at the market for this dish.
