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.
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.
Put all ingredients in a large pot at medium heat. Reduce by 60 percent. Strain.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of Sam Hazen, Executive Chef, Tavern on the Green, New York, NY