Here's an extravagant dish created for a special occasion. The flavors are rich and uncomprimising, but the resulting dish avoids the cloying richness that accompanies some lobster preparations. This recipe makes two very generous servings like the one shown above, or three to four smaller servings. If you wish to feed four, add one more lobster tail, an extra shallot and another cup of liquid.
Melt the butter in the bottom of a deep heavy sauce pan on medium low heat, then add the garlic and shallots, cooking for a few minutes until they soften. Add the wine, water, tarragon, and dried cépes, bringing the liquid to a slow boil. Add the lobster and cook for about 6-8 minutes, until the shell changes color to bright red and the meat just becomes firm. Be careful not to overcook the lobster or it will get rubbery. Remove the lobster and continue to reduce the liquid with the mushrooms until it has cooked down to about 2 cups (this will take about 20-30 minutes.) While the liquid is reducing, remove the lobster from its shell and cut into chunks. Also during this time, start heating a pot of water to boil in preparation for the pasta. Pour the reduced liquid with the mushrooms into a food processor, and grind until the mushrooms and shallots are thoroughly blended with the liquid. Move the liquid back to the saucepan and continue heating on low heat. In a separate small bowl or cup, mix together the corn starch and half&half cream until all the clumps of cornstarch are broken up. Slowly add the cream mixture to the mushroom broth, and return to a low simmer. The broth will thicken. While thickening the broth, put the angel hair pasta into the boiling water and cook for three minutes until al dente - don't overcook. Add the lobster chunks to the sauce and turn off the heat. Drain the pasta and distibute onto plates. Pour the lobster sauce over the pasta, and sprinkle with parsley and a tiny amount of paprika before serving.