Preparation / Directions:
Heat the butter in a pan and sauté the bacon, add onions, celery, leeks and sauté until an aroma develops. Add the peas, chicken stock, and simmer for 30 minutes.
Season to taste. Strain through a fine mesh, blend the puree. To cook lobster: Cook lobsters in salted boiling water for 7-8 minutes.
Remove from water, cool down (the lobbies, not you); Remove heads, peel tails and break claws to remove meat. Slice each tail into two lengthwise pieces; set aside. Heat up sauté pan with 1 T butter, sauté the mushrooms quickly for 5 minutes.
Season, set aside. Preheat four dinner plates. Pour equal amounts of sauce on each plate. Place the lobster nicely on the sauce, place the black trumpettes around the lobster pieces.