Lobster Tetrazzini - cooking recipe

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

Preparation

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. Saute 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.