Recipe by Chef Christopher Czarnecki, Joel Palmer House

SAUCE

1/4 onion, sliced thin

1T dry white wine

1t lemon juice

1c heavy cream

Ground white pepper, cayenne

and salt

Fresh truffles or 2T truffle butter

Parmesan

  1. Bring wine and lemon juice to simmer with onion, dash of cayenne, salt and white pepper
  1. Once onions have become translucent, strain them out and add heavy cream to pot
  1. Reduce until sauce can coat a spoon, add heavy cream if overthickened
  1. Add cooked pasta and truffle/truffle butter
  1. Plate pasta
  1. Place butter-poached lobster on top of pasta
  1. Top with Parmesan, fresh sliced truffle, garnish with fennel

LOBSTER

two 1.5 lb Maine lobsters

1t salt

1/2 lemon

1T white wine vinegar

1 bay leaf

2 lbs butter

  1. Bring enough water to submerge to boil, add lemon, bay leaf, vinegar, salt, then add lobster
  1. Cook, covered for 5 minutes
  1. De-shell meat from tail, claws, knuckles, and legs (leg meat optional)
  1. Slowly melt 2 lbs butter in pot, add truffle
  1. Add lobster meat ensuring that butter temperature does not exceed 140ºF