Par-cook the lobsters to medium rare by quickly blanching in boiling salted water. Shock in an ice bath to stop the cooking process. Remove and clean the lobster tails.
Form the tournedos with the cleaned lobster tails by curling them into a circle. Wrap with thin-sliced bacon and tie with butcher’s twine. Season both sides of the tournedos with salt and pepper.
Heat grapeseed oil (or lobster oil, see recipe below) in a pan until hot, bring the heat to medium. Sear both sides. Cook each side approximately 3 minutes and turn to make sure the bacon is cooked. Add butter to lobster and baste.
Remove and let stand on paper-towel lined plate. Remove the string and serve with sauce (recipe below).
For the sauce, reduce the port white by half. Add chicken stock and 2 tablespoons of truffle juice (if your truffles came from a can). Whisk in crème fraiche and bring to a boil. Add foie gras and bring to a boil. Lower heat to medium and reduce for 10 minutes.
Pour reduction in a blender and blend. Add the truffle and blend. Add salt, white pepper, and a squeeze of fresh lemon juice to taste.
The shell of lobsters contain a lot of flavor. You can save the flavor for use in other applications by making an oil infusion.
Heat 1/4 cup grapeseed oil in a pan that will fit your lobster shells. When hot, sear the shells. You can crush them down slightly into the oil.
Transfer all the shells and oil into a baking dish. Bake in the oven uncovered at 400°F for 10 minutes. Turn the shells over and return baking for another 10 minutes.
Transfer the shells and oil into a sauce pot and cover with oil, bring the oil to a boil and turn off heat. Let infuse overnight.