LOBSTER AND TRUFFLE OIL:
In the bowl of a food processor combine egg yolks and lemon juice and pulse to combine. While the motor is running, add olive oil and truffle oil in a slow but steady stream until incorporated and emulsified. Season with salt and white pepper to taste. Transfer mayonnaise to a bowl and add lobster meat along with chopped red onion, chopped tarragon, and chopped chives. Taste and season with salt and white pepper if necessary.
Refrigerate until ready to serve.
Combine all ingredients in a saucepan and heat over high heat until sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes. Once gastrique has reached desired stage of doneness, transfer to a cool bowl to keep from burning. Drizzle while still hot over profiteroles.
Preheat oven to 425ºF. In a medium saucepan heat butter and milk over high heat until mixture comes to a boil. Stir in salt and pepper. Combine flour and baking powder and add to milk mixture all at once, whisking and then stirring until mixture pulls away from sides of pan and forms a ball of dough. Remove from heat and turn into a bowl.
Using an electric mixer, add eggs, one at a time, making sure each egg is completely incorporated before adding the next one. Add herbs and lemon zest and stir until incorporated.
Line a baking sheet with parchment paper. Transfer mixture to a pastry bag with no tip and pipe out 16generous, golf-ball sized portions of dough. Bake for 10 minutes, until puffed up and then reduce temperature to 375ºF. and bake until golden brown, and pastries feel light to the touch and are dry inside, about 25 minutes. Cool on a cooling rack.
Using a spoon, Chef slices off the very top of the profiteroles and fills with the lobster and truffle oil filling. Arrange on a platter and drizzle with the gastrique.
Yield: 8 first course servings