Pasta Ragout with Lobster Tails in Lemon Sauce

1 c Pasta
1 c Fresh mushrooms; halved
3/4 lb Lobster tails
3/4 pt Cream
1/2 Lemon
1 ds Sherry
Salt and pepper
Spice salt; (picanta)
Estragon
Garlic
Cornflour

Boil the pasta according to directions. Remove and run cold water over it. Fry the mushrooms in butter, then add the cream and bring to the boil. Thicken with cornflour. Season to taste. Add the pasta and lobster tails and simmer for a few minutes. Finally, add lemon juice, a little whipped cream and a dash of sherry. Serve with a selection of whole-wheat bread

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