- 2 pounds lobster meat
- 2 large shallots
- 6 cloves fresh garlic
- 6 ounces black truffle butter
- 1/2 ounce black truffle
- 1/3-1/2 cup heavy cream
- Truffle salt
- freshly ground black pepper (optional)
- 2 (8 ounce) boxes Cipriani tagliarelle
Chop the shallots, mince the garlic and set aside. Chop the lobster meat into bite-size pieces and set aside. Shave or chop the black truffle and set aside.
Bring a large pot of salted water to a boil.
In a large (12 inch) saute pan over medium-low heat, melt the truffle butter. Add the shallots and garlic, sauteing until softened, about 2-3 minutes. Add the truffle, sauteing until the truffle becomes fragrant, about 2 minutes.
Add the lobster meat, sauteing until the lobster is coated with the butter. Add the heavy cream, stirring well to combine. Sprinkle with truffle salt to taste. Add a little pepper, if desired. Continue stirring until steam begins to rise from the pan. Reduce heat to simmer and cover with a lid.
Once the heavy cream is heated through, add the pasta to the boiling water. The pasta will cook very quickly, about 3 minutes. You must time this. Drain immediately and divide the pasta between 6 serving bowls. Immediately ladle the lobster truffle sauce over the apsta.
Serve the lobster truffle pasta with additional truffle salt, truffle and pepper, as desired.