Lobster Tetrazzini on CAPE COD !! (Mom's Kitchen)

We spent the first weekend in August on Cape Cod celebrating my Mom's 75th birthday --my sister Linda ( or sista Linder) provided the LOBSTA bake Saturday night -- so Sunday we had leftovers and searched and came up with this recipe --it was good but needed a little kick up --perhaps fresh tarragon or fresh basil and parsley depending on your mood...

 

• 4 lbs lobster meat
• to taste lobster coral
• 2 cups water (reduced from lobster)
• 1/2 lb mushrooms
• 3 tablespoons butter
• 2 tablespoons flour
• 3 tablespoons butter
• 1 cup heavy cream
• 3 tablespoons sherry wine
• 1 pinch nutmeg
• 1/2 cup truffles , diced
• 1/2 lb spaghetti , cooked

Directions

(Do not invite these people they love lobsta and will eat as much as they can !! - Ha thanks Linda and Mom)

1. Cut the meat from 4 pounds boiled lobster into strips, reserving any coral.
2.  
   
3. Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. We ended up simmering the shells for the 2 cups of water as this was leftovers -- I assume the coral is the white stuff that is in with lobsta meat and we usually brush off--good for flavor
4. Saute 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them.
5. In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes. (Get younger sister Linda to stir for you....)
6. 
    
7. Add the lobster coral and stir in gradually the reserved cooking liquid.
8. Cook the sauce, stirring, until it is smooth and thick.
9. Then stir in 1 cup heavy cream and 3 tablespoons of sherry.
10. Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes.
11. Add the lobster meat, the mushrooms and 1/2 cup diced truffles.
12. 
     
13. Arrange 1/2 pound hot cooked spaghetti in coils on platter.
14. 
     
15. Make a well in center of the spaghetti and pour in the lobster sauce.
16.