3/4 cup dry porcini mushrooms, re-hydrated in hot water
1/4 cup shiitake mushrooms
1 to 2 tablespoons butter
1 medium shallot, diced fine
1/2 pint heavy cream
1/2 pound fontina cheese
1/2 pound tomme au marc du jura cheese
1 dash pepper
1 lobster
2 ounces micro-collard greens
6 fresh flat-leaf parsley leaves
Steps:
Bring a large pot of water to a boil with the oil and salt. Add pasta and cook until al dente, about 12 minutes. Pour water off pasta into colander and rinse with cool water.
Combine white wine, seafood stock, and thyme, reducing in a medium saucepan. Remove thyme and set aside.
In medium saucepan, saute porcini and shiitake mushrooms in butter, until soft. Add shallots and cook until translucent, approximately 2 minutes. Add cream and reduce by half. Add the cheeses and cook until just melted. Combine with other sauce. Remove from heat and season with salt and pepper.
Bring water to boil and add whole lobster for approximately 12 minutes. Then place in ice water to cool. Remove the lobster from the shell.
Add the pasta to sauce, toss to coat and plate. Warm lobster tail in oven and slice over top of pasta. To serve, top with micro collard greens and parsley.
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