Lobster Towers with Spinach

Cook the lasagne in salted boiling water according to package directions, lift out with a slotted spoon and drain on kitchen towels.

Cut the lobster meat into thin slices.

Rinse the spinach and drain well. Sauté in a saucepan over medium heat. Place cooked spinach in a colander and drain well and chop finely. Mix with olive oil. Season with salt and pepper.

Trim the chanterelle mushrooms and cut if necessary to achieve uniform size. Melt the butter in a pan and fry the chanterelles briefly. Remove mushrooms from the pan and place in a bowl.

Pour the lobster stock into pan to deglaze and briefly boil, then pour in the cream. Simmer over medium heat. Season the sauce with salt, pepper and nutmeg. Add the mushrooms and stir.