Remove the outer leaves from the lemongrass, then roughly chop the stalks. Cut the chili pepper in half lengthwise, remove the seeds and place it with the lemongrass in a large saucepan with enough salted water form. Simmer the broth on low heat for 25 min with the lid closed.
In the meantime, for the sauce, peel and chop the shallots and sauté them in hot butter. Deglaze with white wine and reduce by half. Pour in the whipped cream and stir in the saffron. Simmer the sauce uncovered over low heat until it has a creamy consistency. Season to taste with salt and freshly ground pepper.
Bring the broth to a boil and cook the lobsters in it, one by one, for just under 20 minutes. Remove the lobster meat from the shells and serve with the saffron sauce.
Slice the truffle into the sauce.
Serve with Wild rice