Lobster Bolognese with Brown Butter Truffle Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
International
Lobster Bolognese with Brown Butter Truffle Sauce
Description
This recipe starts with a classic Bolognese sauce composed of onions, garlic, butter, vine-ripened tomatoes, Chablis wine, chicken stock, and veal jus. The ingredients are cooked slowly to reduce and thicken, and then passed through a food mill to achieve a smooth texture while cooling to preserve flavor. The lobster is prepared fresh, pairing well with this refined sauce base.
The accompanying truffle froth is crafted by reducing mushroom stock and truffle juice, then enriched with cream and butter. It's blended to create a bubbly foam that adds a luxurious aroma and texture when served alongside the pasta and lobster.
By combining elements of sea and earth flavors with fresh pasta, this dish offers an elegant balance of richness and lightness, suitable for a special meal where nuanced tastes and textures are desired.
Ingredients
- 1 ¼ pounds lobster x 3, live Maine
- 6 basil opal variety, leaves
- 6 sweet basil leaves
- 2 tablespoons extra virgin olive oil
- 8 ounces linguine fresh pasta
Bolognese Sauce:
- 1 tablespoon butter unsalted
- 3 cloves garlic
- 3 pounds tomatoes vine ripened
- 1/2 chardonnay
- 1 cup chicken stock
- 1/2 cup veal jus
- salt sea salt
- black pepper fresh ground
Truffle Froth:
- 1 cup mushroom stock
- 2 cups truffle juice
- 1/4 cup cream
- 2 ounces butter unsalted
- 1 tablespoon black truffle oil
Instructions
Bolognese Sauce:
- Combine the onions, garlic and butter in a pot; sweat the onions on medium heat, season lightly with sea salt.
- Cook the onions until they are soft and translucent.
- Add the tomatoes and heat through, season lightly with sea salt, once the tomatoes are hot add the chardonnay and bring to a boil.
- Add the three stocks and boil, reduce heat to low.
- Cook on low, stirring often being careful not to let burn on the bottom until all the liquid has evaporated and the sauce is thick.
- Pass the sauce through a food mill into a bowl over a bowl of ice. Mix to cool.
Truffle Froth:
- In a tall pot with high sides reduce the mushroom stock by half on medium heat.
- Add the truffle juice and reduce by 1/4.
- Add the cream and bring to a boil.
- Remove from the heat and add the butter, truffle oil while blending with a hand blender until very bubbly.
- Season to taste with sea salt, white pepper and a few drops of fresh squeezed lemon juice.
- Keep warm in the pot.
To Serve:
- Heat 6 dinner plates in a warm oven.
- Bring a pot of water to a boil, adding about 1 tablespoons of salt per quart of water.
- Divide the tomato sauce into two pans (it’s easier to mix and plate in two pans.
- Gently heat the sauce adding 1 tablespoon of butter to each pan mixing to emulsify.
- Add the lobster and heat until just hot, but not overdone.
- Cook the pasta for 1 ½ minutes in the boiling water and divide it into the 2 lobster Bolognese pots.
- Add the chopped basil and extra virgin olive oil add a few tablespoons of the pasta cooking water to each pan.
- Season to taste, spin the pasta around a meat fork and lay it down in the center of the heated plates, spoon the lobster Bolognese in a line over the paste.
- Blend the truffle sauce with a hand blender until frothy. Spoon the froth over the pasta and serve.
Notes
User Reviews
Overall Rating
4.9
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