Ingredients

• 2- 1 1/4 pound lobsters
• 3 ounces chanterelles
• 3 ounces Fingerlings
• 3 ounces macaroni
• 3 ounces base broth
• 2 tablespoons butter
• Salt and pepper to taste
• 1 cup onions
• sliced bay leaves
• 1 bunch thyme
• 3 cloves garlic- peeled and cut in half
• Bunch of oregano- pick leaves, save stems
• 1 quart shallots
• 2 bunches of thyme
• 3 quarts lobster shells
• 1 quart Chanterelle stems
• 2 bunch oregano stems
• 1 gallon white wine
• 1 quart lemon juice

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Instructions

1. Cook lobster (either steam, boil or broil) for 12 minutes- shock in an ice bath to stop cooking. Remove meat from tail. Cut tail in half. Crack claws and remove meat. For chanterelles, clean well, cut down to size. Saute with shallots. Season with salt and pepper. Drain well and reserve liquid. Cool. For Fingerlings cook with thyme, bay leaves, onion and garlic. Cook Macaroni for 10 to 11 minutes. Blanch and shock, toss in olive oil.;
2. Put all ingredients in a large pot at medium heat. Reduce by 60 per cent. Strain.
3. Once reduced and strained place broth in saute pan and bring to a simmer. Add lobster meat, chanterelles, fingerlings, and pasta. Reduce sauce. Mount with butter, and garnish with oregano.