Maine Lobster with Beech Mushrooms, Leeks, Perigord Truffle and Black Pepper Cream


2 each 5 oz Maine Lobster tails
1 shallot
½ stalk celery
1 each Bayleaf
1 tsp  thyme
1 tsp tarragon
½ lemon Juice
1 stalk lemongrass
1 quart water
1T butter

16 oz high gluten bread flour
2 oz AP flour
9 egg yolks
1 whole egg
½ cup ice water
Pinch of salt

Method of Preparation:

In a 2 quart sauce pan sweat the celery, shallot, lemongrass in butter on low heat  until translucent. Add the water, lemon juice & herbs.  Simmer for 10 minutes.  Turn the heat down to low simmer, add the lobster tails. Cook 4 minutes.  Remove from water & shock in ice water for 5 minutes.  Remove the Lobster from the shells.  Reserve the cooking liquid.

Make a well with the combined flours.  Add yolks, eggs, water.  Stir in the flour slowly with a fork.   When the mixture is combined, lightly dust the work surface with more flour & knead with your hand until combined. Wrap in plastic wrap  &  place in refrigerator for 1 hour.
Pull the pasta out.  Cut into 4 pieces.  Press down to flatten the pasta a bit.  Take your flat pasta attachment & add pasta dough. With each time through the machine lightly dust with flour.  Fold the pasta dough 2 times & roll flat to number 3.  Cut into 12” pieces.  Place through the capellini press.  Cook int salted boiling water for one minute. 

For the sauce:
Saute your beech mushroom & leeks in a saute pan with olive oil.  Add salt & fresh ground black pepper.  Add 1 cup of the lobster water. Reduce until almost dry.  Add 1 cup heavy cream. Reduce.  Add sliced truffles, chives, tarragon, lobster. Add the pasta