Girolles and hazelnuts are just the most glorious combination - both sweet, nutty and earthy, they complement each other well. The lobster was actually just a vehicle for the girolles, and it could just as easily have been baked squash I made last week, or any number of roasted vegetables. Girolles are a beautiful colour - they look (and are said to smell) like apricots. They generally grow in a group together, and are best picked a few days after rain, to allow a decent amount of growth.
