Put a large pot of salted water on to boil for the penne. Remove the lobster meat from the shells and cut it into small chunks.
Melt the butter in a large pan over medium-high heat. Add the shallots and sauté until soft and translucent, 2 to 3 minutes. Add the white wine and lobster and continue cooking just until the lobster is opaque and cooked through, 2 to 3 minutes longer. Stir in the cream, season to taste with salt and freshly ground pepper, remove from the heat and cover to keep warm.
Cook the penne according to package directions, drain and add to the lobster mixture. Drizzle with about 1-1/2 tablespoons of truffle oil, add the parsley and combine well. Taste and add a little more truffle oil if desired. Serve immediately.