Description
A Michelin-inspired lobster bolognese, surprisingly easy to make at home. This unique pasta dish is a flavor sensation!
Ingredients
Units
Scale
- 3 live Maine lobsters, 1 1/4 pounds each (675 g) live Maine lobsters, cooked and meat diced
- 6 opal basil leaves finely diced opal basil leaves
- 6 sweet basil leaves finely diced sweet basil leaves
- 2 tablespoons (30 mL) extra virgin olive oil
- 8 ounces (225 g) fresh linguine pasta
- 1 tablespoon (14 g) unsalted butter
- 3 garlic cloves halved, germ removed garlic cloves
- 3 pounds (1361 g) vine-ripe tomatoes, peeled and seeded
- 1/2 cup (120 mL reduced to 60 mL) Chardonnay, reduced to 1/4 cup
- 1 cup (240 mL) chicken stock
- 1/2 cup (120 mL) veal jus
- Sea salt and freshly ground black pepper
- 2 cups (480 mL) truffle juice
- 1/4 cup (60 mL) heavy cream
- 2 ounces (57 g) unsalted butter, diced
- 1 teaspoon (5 mL) black truffle oil
- Sea salt, white pepper, and fresh lemon juice
Instructions
- Prepare the Bolognese Sauce:
- In a large pot, melt the butter over medium heat.
- Add the halved garlic cloves and cook until fragrant and slightly softened, about 2-3 minutes.
- Add the peeled and seeded tomatoes and heat through, lightly seasoning with sea salt.
- Once tomatoes are heated, pour in the reduced Chardonnay and bring to a boil.
- Add the chicken stock and veal jus, then lower the heat to simmer. Stir often, and cook until the sauce thickens, about 45 minutes to 1 hour.
- Pass the sauce through a food mill or sieve for a smooth texture, then set it aside to cool.
- Prepare the Truffle Froth:
- In a tall pot, reduce the truffle juice by a quarter over medium heat.
- Stir in the heavy cream and bring the mixture to a gentle boil.
- Remove from heat and whisk in the diced butter and truffle oil until the mixture is frothy.
- Season with sea salt, white pepper, and a few drops of lemon juice. Keep warm.
- Cook the Lobster:
- If your lobsters are not pre-cooked, boil them in salted water for about 10-12 minutes until fully cooked. Remove the meat from the claws and tails, and dice into small pieces.
- Set the diced lobster meat aside for later use.
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Add the fresh linguine and cook for 1½ minutes. Drain, reserving a few tablespoons of the pasta water.
- Assemble the Lobster Bolognese:
- Heat 2 large sauté pans over medium heat. Divide the tomato sauce between the pans.
- Add 1 tablespoon of butter to each pan and stir to emulsify the sauce.
- Add the diced lobster meat to the sauce and gently heat through without overcooking the lobster.
- Add the cooked linguine to the pans and toss with the sauce. If needed, add a few tablespoons of the reserved pasta water to help the sauce cling to the pasta.
- Stir in the diced opal and sweet basil leaves, and drizzle with olive oil.
- Serve:
- Plate the linguine, ensuring an even distribution of lobster pieces.
- Use a hand blender to froth the truffle sauce, then spoon the frothy sauce over the plated pasta.
- Serve immediately.
Notes
- For a richer flavor, use high-quality, unsalted butter throughout the recipe.
- To prevent overcooking the lobster, add it to the sauce only during the final minutes of heating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the truffle froth should be stored separately.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 40
- Cholesterol: 200