The lobster tail, from Maine, was poached in butter held at 150 degrees for 8 minutes. I saved the claw, knuckle and leg meat for another use.
The sauce was made by sauteing shallots and chopped morels in butter til the shallots were translucent. I added a splash of brandy and then some lobster stock followed by heavy cream.
I roasted some carrots and scooped pieces out with a small vegetable baller. These were sauteed in butter with the sweet peas and some whole mushrooms.