|Lobsters||4 Pound, boiled, with meat removed and cut into strips or small, bite-sized pieces (Reserve The Water In Which They Are Cooked, Two 2 Pound Pieces)|
|Mushrooms||8 Medium, thinly sliced|
|Heavy cream||1 Cup (16 tbs)|
|Madeira wine||2 Tablespoon|
|Vermicelli||1⁄2 Pound, cooked al dente, drained|
Reduce the liquid the lobsters were cooked in to 2 cups.
In a saucepan, melt 3 tablespoons of butter and saute the mushrooms for 5 minutes, or until tender-crisp.
Remove the mushrooms with a slotted spoon and reserve.
Add 2 tablespoons of butter to the saucepan, stir in the flour and the lobster coral, then gradually stir in the 2 cups of reduced cooking liquid, stirring until the sauce is smooth and thickened.
Stir in the heavy cream and Madeira; add the mace, salt, and pepper to taste, and simmer, stirring, for 10 minutes.
Stir in the lobster meat and the mushrooms; simmer just until heated through.
Toss half of the lobster in its sauce with the pasta, serve the remainder on top of the individual servings.