Cold lobster linguine with truffle oil - some like it cold

TGIF, folks!

As promised, here is a great finder-keeper recipe that would please the truffle slut in some of us. 

Why yes, I am recycling these pictures from my previous posts

Cold lobster linguine with truffle oil 
(Adapted from The Fuss Free Chef's Cold Tobiko Pasta; my words in Italics)

Serves 6 as a starter; 4 as a main course

• 300g angel hair pasta
• 2 frozen lobsters
• 5-6 tbsp Japanese kewpie mayo
• 5-6 tbsp truffle oil
• 2 tsp sesame oil
• 2 tsp chinese cooking wine or sake
• Generous pinches of sea salt and freshly grounded black pepper
• Lots of shredded nori (optional - I forgot to add them)

1. Boil frozen cooked lobster for 5 mins. Do not overcook them! 
2. Put some water to boil and cook the pasta until al-dente (around 8-10 mins for linguine). Drain and rinse pasta under cold running water.
3. Pour the cooled pasta into a deep bowl, add in all the seasonings (except nori) and toss everything to mix well. 
4. Add extra truffle oil if the pasta is too dry. Season with sea salt and black pepper to desired taste - as this is a cold pasta, I thought more seasoning was necessary to bring out the oomph of the pasta.
5. Cover and chill in the fridge for at least half hour. If you have space, you can chill your serving plates to the fridge as well. 
6. Serve and swoon.