1. Remove lobster meat from shells and claws, if using prawns cook and peel.
2. Cook the pasta al-dente in a pot of boiling salted water.
3. Drain, reserving a small amount to add to the sauce.
4. Gently warm the white truffle cream, adding lemon juice , parsley, salt and pepper.
5. Add cooked pasta, along with lobster meat, or prawns.
6.Stir well, loosen the sauce with a few tblsp of pasta cooking water.
7.Sprinkle the dish with the white truffle powder and serve with a lemon wedge.