Remove lobster meat from shell, cut the tail in half lengthways and remove intestinal tract. Cut the meat into 1cm pieces

Wash and slice button mushrooms

In a saucepan sweat the shallot and mushrooms in butter, add double cream and bring to boil to slightly thicken.

In a separate pan fry the lobster pieces quickly, flambe with the brandy.

Combine the cream sauce and lobster together, season with a pinch of cayenne, salt and squeeze lemon, keep warm (do not boil as this will make lobster tough.

Boil linguine in salted water drain in colander then combine with the lobster sauce.

Serve immediately

If you happen to have some Truffle you can grate a generous amount on top.