"Created this for my husband, who couldn't imagine eating lobster any way other than dipping in butter... it's a new favorite special meal, and makes a great special side with steak. Buy the frozen tails when they are on special, and keep them for this surprisingly simple dish. If tails are steamed and de-shelled ahead of time, the dish is ready in less than half an hour."
Prepare tails: steam or boil in 3 inches of water for 7 or 8 minutes, until bright red. Run cold water over them; when cool, remove meat from shells and chop into 1/2 inch pieces.
Melt 2 TBS butter in saucepan over medium heat, saute lobster for 2 minutes. Add chopped green onion, saute 1 more minute, empty into dish, cover and set aside.
Add 2 TBS olive oil to now-empty pan; when hot, add mushrooms and salt. Cook covered until mushrooms begin to release liquid; add butter (and, if not using garlic infused oil, add garlic), and continue to cook uncovered.
When mushrooms start to brown, add flour. Cook, stirring, for 2 minutes; whisk in wine, chicken broth, and then add milk.
Stir gently until sauce binds (about 2 minutes), remove from heat, and add nutmeg and cheese, stirring until blended.
Stir in lobster/onion. Serve over linguine.
Will hold for up to an hour in a 190 degree oven, covered.