fresh winter truffle: 1/2 ounce， olive oil: 1/2 table spoon， unsalted butter: 1/16 stick， lobster: 1/4-1/2， garlic cloves: 1, fine chopped， red pepper flakes: little， black pepper: little， fresh fettuccine/tagliatelle pasta: 1/4 pounds， grated Parmesan: 1 tea spoon
1Finely chop half of the truffle
2Heat oil and butter until melt. Add the chopped truffle,garlic, lobster, red pepper flakes, white wine,black pepper. Until cooked.
3Cook paster in boiling water
4Transfer pasta to the reserved pan. Medium heat. Add 1/4 cup pasta water. Toss until thick. Add more pasta water to reach the desired sauce consistency.
5Remove the pan from heat. Add cheese, toss until pasta coated. Add additional salt and pepper as needed.
6Transfer to plate. Thinly shave the remaining truffle.