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Lobster Bolognese with Brown Butter Truffle Sauce
4.9 from 204 votes

Lobster Bolognese with Brown Butter Truffle Sauce

Lobster Bolognese with Brown Butter Truffle Sauce combines live Maine lobster and a rich tomato-based sauce with aromatic herbs and Chablis wine. The sauce is simmered to a thick consistency, then paired with linguine pasta and finished with a frothy truffle cream sauce made from mushroom stock, truffle juice, and black truffle oil. The dish balances delicate seafood flavors with umami-rich tomato and the earthy depth of truffles, offering a luxurious pasta experience.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 6 servings
Course: Main Course
Cuisine: International

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:
    Cup of Yum
  1. Combine the onions, garlic and butter in a pot; sweat the onions on medium heat, season lightly with sea salt.
  2. Cook the onions until they are soft and translucent.
  3. Add the tomatoes and heat through, season lightly with sea salt, once the tomatoes are hot add the chardonnay and bring to a boil.
  4. Add the three stocks and boil, reduce heat to low.
  5. 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.
  6. Pass the sauce through a food mill into a bowl over a bowl of ice. Mix to cool.
Truffle Froth:
  1. In a tall pot with high sides reduce the mushroom stock by half on medium heat.
  2. Add the truffle juice and reduce by 1/4.
  3. Add the cream and bring to a boil.
  4. Remove from the heat and add the butter, truffle oil while blending with a hand blender until very bubbly.
  5. Season to taste with sea salt, white pepper and a few drops of fresh squeezed lemon juice.
  6. Keep warm in the pot.
To Serve:
  1. Heat 6 dinner plates in a warm oven.
  2. Bring a pot of water to a boil, adding about 1 tablespoons of salt per quart of water.
  3. Divide the tomato sauce into two pans (it’s easier to mix and plate in two pans.
  4. Gently heat the sauce adding 1 tablespoon of butter to each pan mixing to emulsify.
  5. Add the lobster and heat until just hot, but not overdone.
  6. Cook the pasta for 1 ½ minutes in the boiling water and divide it into the 2 lobster Bolognese pots.
  7. Add the chopped basil and extra virgin olive oil add a few tablespoons of the pasta cooking water to each pan.
  8. 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.
  9. Blend the truffle sauce with a hand blender until frothy. Spoon the froth over the pasta and serve.

Notes