Lobster and truffle tortellini

 16oz package fresh tortellini with either just cheese or spinach, basic

Meat of 2 lobsters (4 tails or 2 full)

2T. Butter

2 cloves garlic 

1 cup thinly sliced portobello mushrooms

1tsp white truffle paste

2c seafood stock (I make mine fresh but store is ok)

1/2 cup diced frontage daffinois or Brie

1/2c diced pecorino

1/4 c parsley (fine chop)

1 sprig tarragon (finely chopped) 

 

Sauté garlic and mushrooms in butter until translucent then add stock and lobster meat. Cover and bring to a boil for 10 minutes. Add truffle paste, tarragon and parsley, tHen slowly add the cheese whisking the entire time. Once thickened, combine with al dente tortellini and salt and pepper to taste!

Super easy.