In a large pot of boiling water, blanch lobsters for 2 minutes, then shock in ice water. Once the lobster is chilled, remove the tail from the head and split the tail in half. Remove the meat and discard the shell. Season the lobster meat with the salt and pepper and set aside.
In a medium skillet over medium heat, cook pancetta in olive oil. Once the pancetta begins to brown, add the seasoned lobster meat. Sear the lobster on all sides, then reduce heat and cook until the lobster is slightly underdone, about 2 to 4 minutes.
Remove the lobster from the pan and add the chanterelles. Saute the chanterelles lightly, then add the shallots. Deglaze with the Riesling and reduce to 2 tablespoons, about 2 minutes. Add the chicken stock and reduce to about 1/4 cup. Add the cream and bring to a boil, then finish with the butter, lemon juice to taste, and parsley. Season with salt and pepper.
To serve, place braised greens (if using) in the center of each plate. Place 2 lobster tail halves on top and dress the plate with the sauce. Serve with braised greens, if desired.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.